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Chocolate
Pound Cake with Irish Whiskey Cream Sauce
This
dense, highly decadent chocolate cake can be made in
a Bundt pan then served with a big dollop of flavored
whipped cream. Please use good quality chocolate--this
will affect the taste of your cake--I promise! The topping
won't keep as well as the cake, so finish up the cream
while it's fresh, but enjoy the cake for the rest of
the week. Serve with Irish
Coffee and you've got
yourself a sure-fire dessert worthy of any St. Patrick's
Day feast.
Nordic
Ware Cast Aluminum Bundt Pan
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Chocolate Cake
Preheat oven to 350 degrees F. Grease
and flour 12-cup Bundt pan. In medium bowl, combine flour,
cocoa, and baking powder.
In large bowl, with mixer at medium speed,
beat butter until creamy. Gradually beat in sugar, scraping
bowl often with rubber spatula. Beat 3 minutes, occasionally
scraping bowl. Beat in vanilla. Reduce speed to low; add eggs,
one at a time, beating well after each addition.
With mixer at low speed, alternately add flour mixture
and milk, beginning and ending with flour mixture, until batter
is blended, occasionally scraping bowl. Stir in grated chocolate.
Spoon batter into Bundt pan, spreading evenly.
Bake cake about 1 hour 15 minutes, until toothpick inserted
in center of cake comes out clean. Cool cake in pan on wire
rack 10 minutes. Invert cake onto wire rack to cool completely.
Irish Whiskey-Cream Sauce
In small
bowl, with mixer at low speed, beat cream until frothy. Add
sugar; increase speed to medium, and beat until stiff peaks
form. With rubber spatula or wire whisk, fold in coffee and
whiskey until blended; cover and refrigerate up to 4 hours.
Makes about 2 cups.
To serve, sprinkle cake with confectioners' sugar; cut
into wedges and pass cream sauce to spoon over each serving.
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