Today is Curtis' birthday, and I baked him a Black Russian Cake. It looks like nothing special in this photo, but believe me, it's full of chocolatey and coffee-y goodness. I found the recipe in the cookbook Intercourses a few years ago, and it has become my standard "party cake." This book is full of sensual photos of food and aphrodisiac-infused recipes. I recommend it.
BLACK RUSSIAN CAKE
Cake:
1 package dark chocolate cake mix
1 cup vegetable oil
1 3-ounce package instant chocolate pudding
4 eggs
3/4 cup strong coffee
1/2 cup creme de cacao
1/4 cup Kahlua
Topping:
1 cup powdered sugar
2 tablespoons strong coffee
2 tablespoons creme de cacao
2 tablespoons Kahlua
Preheat the oven to 350 degrees F. Grease a 10-inch tube pan.
For the cake, combine all of the ingredients in a large bowl. Beat for 4 minutes, until quite smooth. Pour batter into prepared pan until 3/4 full. (Save any remaining batter for cupcakes, or simply eat on the spot. I prefer the latter.) Bake 45-50 minutes and test for doneness with a long toothpick -- I have a slow oven and usually need an additional 5 to 10 minutes. While the cake is baking, mix up the topping in a small bowl with a whisk.
Remove cake from pan and invert onto a serving plate. Punch holes throughout with something thin and sharp, like a bamboo or metal skewer. Give the topping a good stir, then pour evenly over warm cake. (I am lazy and never both to sift my powdered sugar, so I invariably end up with unsightly little white lumps in my topping. Pouring the topping through a small fine-mesh sieve will eliminate lumps and enable you to drizzle the topping slowly and evenly.) Cool completely before serving.
This cake has no frosting, which sounds frightening, but it truly doesn't need any.
Currently:
sunny
63.1 degrees F
65.5 pounds above goal weight
about to head out for Chinese food
No comments:
Post a Comment