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CHOCOLATE LIQUOR CAKECHOCOLATE LIQUOR CAKE

Chocolate Liquor Cake


By: Julie - Fremont, CA - 2016 Recipe Contest

"This recipe can be used for any occasion, from formal to picnics and it is a big crowd pleaser."



This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Ingredients:

Featured ingredient: Intense Dark Coffee 10 oz. Bag Wholebean

  • 5 oz. dark chocolate
  • 2 ¼ cup all-purpose flour
  • ½ cup Dutch-Process cocoa powder
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ¾ cup buttermilk
  • ¾ cup Door County Coffee Intense Dark, brewed, cooled slightly
  • 1 tsp. vanilla
  • ½ cup unsalted butter, softened
  • 1 ½ cup sugar
  • ½ tsp. kosher salt
  • 4 large eggs
  • 1/3 cup Chocolate Liquor
Ganache Frosting
  • 16 oz. bittersweet chocolate
  • 16 oz. (2 cups) heavy cream

Instructions:

Cake:

  1. Heat oven to 350 degrees and line the bottom of 2 eight inch pans with parchment paper.
  2. In a heat-proof bowl, microwave the chocolate on high power in 20-second intervals until melted; stir between intervals. Let cool slightly.
  3. Whisk together flour, cocoa powder and baking soda in a bowl; set aside. In another bowl, whisk together buttermilk, coffee, chocolate liquor and vanilla; set aside.
  4. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt at medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time until fully incorporated. Turn mixer speed to low, in 3 alternating batches beat in the dry ingredients and the wet mixture, scraping down the sides of the bowl as needed. Fold in chocolate.
  5. Pour in batter into prepared pans and bake for 30-40 minutes, or until wooden skewer inserted in the center comes out free of wet batter. Let the cake cool in pan for 20 minutes. Remove and transfer to wire rack.
  6. Using a wooden skewer, poke holes in the cakes and brush the chocolate liquor all over the cake halves.
Frosting:
  1. In a saucepan, heat cream to a simmer.
  2. In a heat proof bowl, pour the heated cream over the chocolate and let stand for 1 minute.
  3. Cool mixture down until you can mix it into a frosting
Assembly:
  1. Transfer cake layer to a serving plate on a cake stand and frost the top of layer.
  2. Place the second layer on top and spread the ganache frosting on top and sides.