Maida Heatter’s 86-Proof Chocolate Cake
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup (approximately) fine dry bread crumbs
- 5ounces unsweetened chocolate
- 2cups sifted all-purpose flour
- 1teaspoon baking soda
- ¼teaspoon salt
- ¼cup instant espresso powder
- Boiling water
- Cold water
- ½cup bourbon
- ½pound unsalted butter
- 1teaspoon vanilla extract
- 2cups granulated sugar
- 3large eggs
- Additional bourbon (optional)
- Confectioner's sugar (optional)
Nutritional analysis per serving (12 servings)
482 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 3 grams dietary fiber; 35 grams sugars; 6 grams protein; 211 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Adjust rack one-third up from bottom of the oven and preheat oven to 325 degrees. Butter and dust the inside of a 9-inch bundt pan (called a minibundt pan), or any other fancy tube pan with a 10-cup capacity, with fine dry breadcrumbs. Invert the pan over a piece of paper and tap lightly to shake out excess crumbs. Set aside.
- Step 2
Place the chocolate in the top of a small double boiler over hot water on low heat. Cover and cook only until melted; then remove the top of the double boiler and set it aside, uncovered, to cool slightly. (You can also melt the chocolate in a microwave safe bowl, just keep a close eye on it.)
- Step 3
Sift together the flour, baking soda and salt and set aside.
- Step 4
In a two-cup measuring cup dissolve the coffee in a little boiling water. Add cold water to the 1½ cup line. Add the bourbon. Set aside.
- Step 5
Cream the butter in the large bowl of an electric mixer. Add the vanilla and sugar and beat to mix well. Add the eggs one at a time, beating until smooth after each addition. Add the chocolate and beat until smooth.
- Step 6
Then, on low speed, alternately add the sifted dry ingredients in three additions with the liquids in two additions, adding the liquids very gradually to avoid splashing and scraping the bowl with a rubber spatula after each addition. Be sure to beat until smooth after each addition, especially after the last. It will be a thin mixture.
- Step 7
Pour the mixture into the prepared pan. Rotate the pan a bit briskly, first in one direction, then in the other, to level the top. In a minibundt pan the batter will almost reach the top of the pan, but it will not run over and you will have a beautifully high cake.
- Step 8
Bake for one hour and 10 to 15 minutes. Test by inserting a cake tester in the middle of the cake and bake only until the tester comes out clean and dry.
- Step 9
Cool in the pan for about 15 minutes. Then cover with a rack and invert. Remove the pan, sprinkle the cake with a little optional bourbon, and leave the cake upside down on a rack to cool. Before serving, if you wish, sprinkle the top with confectioners' sugar through a fine strainer.
Private Notes
Comments
I have made this cake dozens of times over the years and every single time it comes out perfect. Intensely flavorful, moist, dense, no need for anything more than a dusting of powdered sugar to finish it. I brought it to a gathering of foodies once and it got disdainful looks for its simplicity until the first piece was cut and passed, then the whole cake was gone in a flash! All of Maida's recipes are superb, but this one is incredible.
I've been making this cake for years, every since I got the original book by Maida Heatter. It's great. However, I use only 1-2 TB of powdered coffee and 3 more of cocoa in the liquid. I have also used as much as a cup of bourbon for a New Year's party, and all the adults went crazy for it, but about 5/8 cup for the family. It is absolutely at its best after sitting for 12 hours.
"In a two-cup measuring cup dissolve the coffee in a little boiling water. Add cold water to the 1 1/2 cup line. Add the bourbon." Please explain. Are you suggesting "instant" espresso? Or are you starting with a 1/4C of espresso and diluting it?
Delish! I only used 1.5 c of sugar and it was perfect. After buttering the pan, I dusted it with cocoa powder. The cake came out of the pan very smoothly. I’ll make this recipe again, rest assured!
Very delicious, easy cake. Did not add extra bourbon and served with Maida Heatter’s whipped cream recipe - adding some vanilla & confectioners sugar to the cream.
This was delicious! I don’t know if I over mixed it, but the batter was more mousse like rather than thin. It did nearly fill the Bundt pan. The extra bourbon added at the end was a bit much for me (maybe I was too heavy handed)