Each year in the fall I reread one of my favorite books “The Rules of Magic” by Alice Hoffman or the more recent “The Book of Magic” which is equally good. It helps slow me down and get me in the mood for the most magical season. Having done this for years, and in a recent reading, I realized that there is a character that is important, but not celebrated as such: Aunt Isabelle’s Tipsy Chocolate Cake. A deep, dark, rich, boozy chocolate cake that cures all things. I couldn’t find a recipe (although I heard a rumor that Alice Hoffman has created a special cookbook in honor of these books…) so I created one myself.fsu football jersey LSU Football Jersey custom youth nfl jersey custom dallas stars jersey jordan max aura 4 casquette femme von dutch smith and soul inflatable kayak stetson straw cowboy hats Ohio State Team Jersey inflatable kayak alpinestars caschi custom maple leafs jersey air max 270 women smith and soul
This is an October cake… but would be good for any long night that needs soothing.
Recipe:
For Cake:
You will need:
1 C Unsweetened Cocao Powder (plus more for dusting the pan)
1 C freshly brewed coffee (I use instant coffee or espresso)
1/2 C dark rum
1 C unsalted butter
2 C castor sugar (regular organic sugar works in a pinch)
2 C all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp salt
2 large eggs
1/2 C sour cream
1 tsp vanilla or vanilla paste
Preheat the oven to 325 degrees. Grease a large bundt pan and dust with cocoa powder.
Warm butter, coffee, rum, and cocoa powder over medium heat until the butter is melted. Remove the heat and add the sugar, stirring until dissolved. Set aside to cool.
Combine dry ingredients.
In another bowl whisk together eggs, sour cream and Vanilla.
When chocolate mixture is cool (ish) stir into egg mixture and combine well. Add flour mixture a little at a time until well combined.
Bake for 40 minutes or until a toothpick comes out clean. Cool completely on wire rack.
For Icing:
You will need:
2/3 C semisweet chocolate chips
2 Tbs. of butter
2 Tbs. Half & Half
1 Tbs dark rum (or to taste)
Melt chocolate in a double boiler, then add butter and rum. Simmer 5 minutes. Remove from heat and let cool slightly then add half & half. Add more half & half to thin if need be. Cool slightly then drizzle on cake.
