Chocolate-bourbon cake: A perfect pairing

This cake combines two of my favorite things: bourbon and chocolate.

Another favorite thing: It’s never failed me. Every time I’ve made this cake, it has turned out moist, rich and flavorful.

It only gets better with age. A couple of days in a covered cake stand on the counter, and the flavor deepens.

The original recipe called for whiskey. I’ve made the cake with both whiskey and bourbon, and each version is good. Rye would also work.

The cinnamon was my addition. It lends an aromatic, spicy undertone. I’m thinking about adding cloves, black pepper – maybe a kiss of cayenne – next time I feel like experimenting.

Decorate this cake with a sprinkling of powdered sugar if you’re short on time. For a more decadent dessert, serve it with ice cream, whipped cream, whipped mascarpone or either one of the rich toppings below.

Then, wish yourself a happy birthday – even if it isn’t your birthday. Your day will feel special – you will feel special – after a bite of this beauty.

Chocolate-Bourbon Bundt Cake

Adapted from Gourmet, September 2005

1 cup unsweetened cocoa powder (not Dutch-processed) plus 3 tablespoons for dusting pan

1 1/2 cups brewed, strong, dark roast coffee

1/2 cup bourbon, whiskey or rye

1 cup unsalted butter, cut into 1-inch pieces

2 cups sugar

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

2 large eggs

1 teaspoon vanilla

Put oven rack in middle position and preheat oven to 325 degrees. Butter Bundt pan well, then dust with 3 tablespoons cocoa powder, shaking off excess.

Heat coffee or espresso, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.

While chocolate mixture cools, whisk together flour, baking soda, salt and cinnamon in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into Bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.

Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

Note: This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper or wrapped well in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving. For a boozier flavor, sprinkle warm cake with a more little more bourbon, and let it soak in as it cools.

Makes: 12 to 14 servings

Bourbon Caramel Sauce

From www.loveandoil.com

1 cup granulated sugar

Pinch cream of tartar

1/4 cup water

2/3 cup heavy cream

1 tablespoon unsalted butter

1 1/2 tablespoons whiskey or bourbon

Place sugar and cream of tartar in a medium, high-sided saucepan set over medium-high heat. Pour water around edges. Bring to a boil, then cover and cook for 2 minutes (the steam buildup will help dissolve any stray sugar crystals on the sides). Remove cover and continue to boil, without stirring, until sugar caramelizes to a light amber color, about 5 to 7 minutes. Watch it carefully, as it can go from golden brown to burnt in a short time.

Remove from heat and quickly whisk in cream and butter (mixture will bubble vigorously), then return to low heat and whisk until completely smooth. It may seem like it is seizing, but keep whisking and all the hard caramel chunks should dissolve. Remove from heat and let cool for about 2 minutes, then stir in whiskey. Transfer to a heat-proof container and let cool to room temperature, about 1 hour, or until thickened yet still pourable.

For serving: Pour about half of the caramel over the top of cake, letting it drip down the edges and pool at the base. Slice and serve and drizzle with additional caramel as desired.

Chocolate-Kahlua Ganache

From www.flourarrangements.org

4 ounces dark chocolate, chopped

1/3 cup heavy cream

1 tablespoon Kahlua

Place dark chocolate in a 2-cup measuring glass with a pour spout. Bring cream to a boil in a small saucepan over medium heat. Pour cream over the chocolate and let it sit without stirring for two minutes before mixing vigorously with a small spatula. Once the chocolate becomes smooth and glossy, add 1 tablespoon Kahlua and mix until smooth.

For serving: Set rack holding cooled cake atop baking sheet. Stir ganache well before slowly drizzling the glaze over the cake. Allow the glaze to set for about 10 minutes before slicing.