So what do you make to take along on a golfing vacation with friends that would be considered a complimentary dessert to go along with “cocktail lab”? Well, I guess before I answer that question, I should explain what constitutes “cocktail lab”. In our case, it meant trying new drinks on each other that contained ingredients that were mostly foreign to the majority of us. Like – Fernet Branca liqueur*, pear liquor, Cynar**, King’s Ginger Liqueur, and muddled cucumber to mention a few.
Having provided you with that little bit of information, you can now undoubtedly understand why I chose this recipe to share with our friends. (And yes, you can peek at the recipe before continuing with my narrative.)
And should you be wondering, there was actually some golfing that happened along with trying new and interesting adult beverages. Not to mention enjoying some wonderful meals together, both homemade and at restaurants. And in-between the rain showers, we also managed a few walks, hikes, bicycle rides, and a great visit to an antique mall. All and all a most pleasant time with our dear friends Todd and Cindy, Tim and Suzie. Could not have been a better way to spend our time.
So I hope you enjoy this incredible cake slightly modified from a recipe I found on the Laughing Spatula web site. The cake is easy to prepare, the taste is amazing, the frosting is to die for, and it stays moist and delicious for several days. But beware. It is intensely rich. A small piece goes a long way. But do try it. It’s one of the best chocolate cakes I have ever tasted.
And if you happen to be a jazz lover and live in or near Anacortes, come enjoy the timE3 jazz trio at the Rockfish Grill on Wednesday, June 5th. And as you sit there enjoying the music, imagine Tim (bass), Todd (drums), and Mr. C. (piano) enjoying time together in Sunriver, Oregon playing golf, eating hotdogs and drinking a beer at the turn, and sharing way too many funny stories along the course. Because that’s exactly what I will be doing too. Watching these three successful, wonderful men enjoying themselves so completely always makes me happy. And of course I get to spend time with their fabulous wives and other great friends while the guys are busy making music. And that too makes me extremely happy. Life just doesn’t get much better. As I have said before, I am one lucky lady! And part of the reason definitely belongs to the many wonderful friends we are so very lucky to have in our lives. Here’s to all of you who by your very being enrich our lives. Cheers!
Cake:
2 eggs
2 c. granulated sugar
1 c. sour cream
½ c. vegetable oil
2 tsp. vanilla
½ c. water
½ c. bourbon
2 c. unbleached all-purpose flour
1 c. unsweetened cocoa powder (I use Ghirardelli Majestic Premium Cocoa Powder)
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. espresso powder (I use Medaglia d’Oro)
½ c. mini semi-sweet chocolate chips
Ganache Frosting:
1¼ c. semi-sweet chocolate chips
1 c. heavy cream
3 T. bourbon
1 tsp. vanilla
pinch salt
Cake Directions:
In large mixing bowl combine egg, sugar, sour cream, vegetable oil, and vanilla until well blended. Add bourbon and water; mix until completely smooth.
Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Add to the egg mixture. Beat only until just combined. Stir in the chocolate chips.
Pour into a lightly buttered 9 x 13-inch baking pan, glass preferred.
Bake in a pre-heated 325 degree oven for 45-55 minutes or until a toothpick inserted into the center comes out almost clean. (When done, the middle part of the cake might still adhere a bit to your toothpick. Not to worry. You just don’t want the rest of the cake to get too done.)
Remove from oven and let cool completely before spreading on the ganache frosting.
Ganache Frosting Directions:
Pour chocolate chips in large microwave save bowl and microwave for one minute until chips are just soft. In another microwave safe bowl or in a pan on your cooktop, heat cream until it just begins to boil.
Pour hot cream over chocolate chips. Let sit for 2 minutes before stirring with whisk until the chocolate mixture is smooth and creamy. Stir in the bourbon, vanilla, and pinch of salt.
Cool in the refrigerator until the consistency is fairly thick, 30-45 minutes. (Can be made ahead and microwaved for 20 seconds or so before spreading on the cooled cake.)
*Fernet is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of grape distilled spirits. Amaro is an Italian herbal liqueur that is commonly consumed as an after-dinner digestive. It usually has a bitter-sweet flavor, sometimes syrupy, and has an alcohol content between 16% and 40%.
**Cynar is a bitter liqueur made from various herbs and plants, the most prominent being artichoke. The bitterness is offset by the citrus from the lemon juice and grapefruit bitters.