I really don’t drink much alcohol.
There are a few drinks that I like (my latest obsession being Malibu Coconut Rum, pinapple juice and a slash of club soda, Hawaii in a glass!) but usually I can (and do) say no. Beer tastes like horse piss gross to me and I’m not big on shots of straight liquor (Tequila being the exception). I’ll be the one nursing the same drink in my hands for the entire night.
As I said, not a big drinker.
But dang, do I LOVE baking with it!!! It’s Christmas and to me that means that I get to find ways to put Bourbon, Rum, Kahlua and Bailey’s in EVERYTHING!! Ok, maybe not everything (I’m very obviously being dramatic) but I do take a minute to wonder how I could sneak booze into every recipe.
Please tell me I’m not alone…
I blame this time of year.
Boozy Spiced Dark Chocolate Cake
adapted from food and wine via How Sweet Eats
makes one 12-cup bundt cake
Ingredients:
4 ounces semi-sweet chocolate, chopped
4 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1/2 cup dark cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
pinch of cayenne pepper (trust me)
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
1/3 cup heavy cream
1 large egg
3/4 cup water
1/4 cup Kahlua (or any coffee liqueur)
1 cup buttermilk
Instructions:
Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with non-stick spray and set aside.
Melt chopped chocolate in a large microwave-safe bowl in 30 second increments (I usually go for 3 intervals) stirring between each interval until melted and smooth; set aside to cool a bit while you prep your dry ingredients.
In a medium bowl, combine flour, cocoa powder (sifting it in if your cocoa is lumpy), baking soda, salt and spices and mix with a wire whisk until combined.
Once the melted chocolate has cooled a bit, whisk in oil, bth sugars, vanilla and heavy cream until smooth, then whisk in egg.
In a 2 cup measuring cup (or anything larger, but not smaller) combine water, Kahlua and buttermilk and give it a quick stir just to combine.
Add half of the flour/cocoa mixture to the melted chocolate mixture, alternating with half of the buttermilk mixture, mixing until just combined (so it’s: flour, buttermilk, flour, buttermilk).
Pour batter into your prepared bundt pan and bake for 40-45 minutes, or until inserted toothpick comes out almost clean.
Let cool, then dust with a light coating of powdered sugar or drizzle with glaze of your choice. Enjoy : )
The Whimsical Cupcake 