Chocolate Whiskey Bundt Cake
Devil's Food Cake With Chocolate-Orange Buttercream
Sour Cream Chocolate-Chip Cake
Double Chocolate Layer Cake
Chocolate Layer Cake With Mocha Frosting And Almonds
Irish Cream Chocolate Mousse Cake



Chocolate Whiskey Bundt Cake

Most of the alcohol in this cake cooks off, but a distinct whiskey
flavor remains.

1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons
for dusting pan
1 1/2 cups brewed coffee
1/2 cup American whiskey
2 sticks (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
2 large eggs
1 teaspoon vanilla
Special equipment: a 10-inch bundt pan (3 1/4 inches deep; 3-qt
capacity)
Accompaniment: lightly sweetened whipped cream
Garnish: confectioners sugar for dusting

Put oven rack in middle position and preheat oven to 325 F. Butter
bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out
excess.
Heat coffee, 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, and
salt 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.

Cooks' 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.

Makes 12 to 14 servings.


Devil's Food Cake With Chocolate-Orange Buttercream

A subtle hint of lavender accents this lovely dessert. It can also be
left out if you prefer.

Cake
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup whole milk
1/2 cup plain whole-milk yogurt
1 1/2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons dried lavender blossoms,* finely ground in spice mill
4 large eggs

Buttercream frosting
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsweetened cocoa powder
7 tablespoons (or more) water

1 1/2 cups (3 sticks) unsalted butter, room temperature
4 cups powdered sugar, divided
1 tablespoon grated orange peel
2 teaspoons vanilla extract
1/2 teaspoon coarse kosher salt
1 tablespoon Grand Marnier or other orange liqueur

Chocolate curls

For cake:
Position rack in center of oven and preheat to 325 F. Butter and flour
two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms
of pans with parchment paper rounds. Stir chocolate in top of double
boiler set over simmering water until smooth. Remove from over water.
Cool to barely lukewarm.
Sift flour and next 4 ingredients into medium bowl. Whisk milk and
yogurt to blend in small bowl. Using electric mixer, beat brown sugar,
butter, and lavender in large bowl until smooth. Beat in eggs, 1 at a
time. Beat in melted chocolate until smooth. Mix in dry ingredients
alternately with milk mixture in 3 additions each. Divide batter
between prepared pans.

Bake cakes until tester inserted into centers comes out clean, about 30
minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto
racks; remove parchment and cool completely.

For buttercream frosting:
Stir 8 ounces chocolate in top of double boiler set over simmering
water until smooth. Cool until barely lukewarm but still pourable. Mix
cocoa powder and 7 tablespoons water in heavy small saucepan. Stir over
medium-low heat until smooth and thick but still pourable, adding more
water by teaspoonfuls if necessary. Cool.

Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to
blend. Add melted chocolate, vanilla, and salt; beat until smooth. Beat
in cocoa mixture. Gradually add remaining 3 2/3 cups powdered sugar and
beat until frosting is smooth. Mix in Grand Marnier.

Place 1 cake layer on platter. Spread 1 1/2 cups frosting over top of
cake. Top with second cake layer. Spread remaining frosting over top
and sides of cake, swirling decoratively. Mound chocolate curls in
center of cake. (Can be made 1 day ahead. Cover with cake dome and
refrigerate. Let cake stand at room temperature 2 hours before
serving.)

*Dried lavender blossoms are available at natural foods stores and at
some specialty foods stores and farmers' markets.

Makes 12 servings.



Sour Cream Chocolate-Chip Cake

Holidays in our home were strategic missions. We had a plan, everyone
had a job, and in a perfect world, we would somehow deploy the food
from a cleaned kitchen to a set table, complete with ice in glasses, by
5:30 p.m. Time was scarce. To compensate, my mom had a collection of
simple coffee cakes that were quick, had enough chocolate to qualify as
desserts in my family, and didn't contain walnuts (as they bother her
mouth).
This was the first from-scratch cake she taught me. It's good, easy,
and practical, with chunks of chocolate and a sprinkling of spice.

Topping
1 cup finely chopped pecans
1/4 cup whole pecans
1 12-ounce package of chocolate chips
1/4 cup packed brown sugar
2 teaspoons cinnamon
Batter
2 cups flour
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon

1/4 cup powdered sugar (optional)

Preheat oven to 350 F. Butter a 10- to 12-cup Bundt pan; dust with
flour.
For topping:
In a medium bowl, combine brown sugar, chocolate chips, chopped pecans,
and cinnamon, and set aside.

For batter:
Sift flour, baking powder, and baking soda into a medium bowl and set
aside.

Using an electric mixer, cream butter and sugar until completely
blended. Beat in eggs and then sour cream until the mixture is creamy
and smooth. Slowly add the sifted dry ingredients, making certain to
scrape the sides of the bowl into the mixture. Stir in the cinnamon and
vanilla. Mix until batter is well blended.

Sprinkle whole pecans on the bottom of the prepared pan. Evenly
distribute 1/4 cup of topping in the pan. Fold the remaining topping
into the batter until mixed well. Pour the batter into the pan, spread
evenly, and bake 35-40 minutes. To test that the cake is done, insert a
tester (I use a toothpick) into the center. If the cake is done, it
will come out clean, without any batter sticking to it.

Cool the cake for at least 20 minutes in the pan. Once the cake has
cooled, put a plate or serving piece you will use upside down on top of
the cake pan, so that the face of the plate covers the open portion of
the cake pan completely. Invert the plate and pan at the same time and
place on a flat surface. Using pot holders, slowly raise the pan so
that the cake stands upright on the serving plate. Sprinkle with
powdered sugar to decorate.

Note: This cake freezes well and may be made up to two days in advance.

Makes 12 servings.



Double Chocolate Layer Cake

This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky
uses Callebaut semisweet chocolate for the cake and Guittard
French-vanilla chocolate for the frosting, but any fine-quality
semisweet chocolate will produce a wonderful result in either.

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special equipment
two 10- by 2-inch round cake pans

Make cake layers:
Preheat oven to 300 F. and grease pans. Line bottoms with rounds of
wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let
mixture stand, stirring occasionally, until chocolate is melted and
mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking
soda, baking powder, and salt. In another large bowl with an electric
mixer beat eggs until thickened slightly and lemon colored (about 3
minutes with a standing mixer or 5 minutes with a hand-held mixer).
Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to
eggs, beating until combined well. Add sugar mixture and beat on medium
speed until just combined well. Divide batter between pans and bake in
middle of oven until a tester inserted in center comes out clean, 1
hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges
of pans and invert layers onto racks. Carefully remove wax paper and
cool layers completely. Cake layers may be made 1 day ahead and kept,
wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream,
sugar, and corn syrup to a boil over moderately low heat, whisking
until sugar is dissolved. Remove pan from heat and add chocolate,
whisking until chocolate is melted. Cut butter into pieces and add to
frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until
spreadable (depending on chocolate used, it may be necessary to chill
frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps,
covered and chilled, 3 days. Bring cake to room temperature before
serving.

Serves 12 to 14.

Chocolate Layer Cake With Mocha Frosting And Almonds

Cake
1 1/4 cups cake flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups sugar
1/3 cup unsweetened cocoa powder
2/3 cup buttermilk
1 teaspoon vanilla extract
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg
1 large egg yolk
Frosting
1 tablespoon instant espresso powder or coffee crystals
2 teaspoons vanilla extract
10 ounces semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon light corn syrup
2 cups powdered sugar, sifted

1 cup sliced almonds, lightly toasted

For cake: Position rack in center of oven; preheat to 350 F. Line
bottom of 9-inch round cake pan with 2-inch-high sides with parchment
paper. Butter and flour sides of pan and parchment. Sift flour, baking
soda, and salt into medium bowl. Whisk 2/3 cup sugar and cocoa in
another medium bowl to blend; add 1/3 cup buttermilk and vanilla and
whisk until smooth. Using electric mixer, beat butter in large bowl
until fluffy. Add 2/3 cup sugar; beat until well blended. Beat in egg
and egg yolk. Add buttermilk-cocoa mixture; beat to blend. Beat in
flour mixture in 3 additions alternately with 1/3 cup buttermilk in 2
additions. Transfer batter to pan.
Bake cake until tester inserted into center comes out clean, about 40
minutes. Cool cake in pan on rack 30 minutes. Cut around pan sides.
Invert cake onto plate. Peel off parchment paper.

For frosting: Stir espresso powder and vanilla in small bowl until
espresso dissolves. Stir chocolate in top of double boiler set over
simmering water until melted and smooth. Remove from over water; cool.
Using electric mixer, beat butter in large bowl until fluffy. Add
espresso mixture and corn syrup; blend well, scraping down sides of
bowl occasionally. Beat in melted chocolate, then powdered sugar in 3
additions. If frosting is very soft, freeze until firm enough to
spread, stirring occasionally, about 10 minutes.

Spoon 2/3 cup frosting into pastry bag fitted with medium star tip.
Slice cake in half horizontally. Place bottom layer on 8-inch cardboard
round or 8-inch tart pan bottom. Spread 1 cup frosting over bottom cake
layer. Top with second cake layer. Spread remaining frosting over top
and sides of cake. Reserve 24 almond slices. Press remaining almonds
onto sides of cake. Pipe 12 frosting rosettes around top edge of cake,
spacing evenly. Place 2 almond slices in each rosette. (Can be made 1
day ahead. Cover; chill. Let stand at room temperature 2 hours before
serving.)

Makes 12 servings.




Irish Cream Chocolate Mousse Cake

For Mousse:
4 large eggs
1/3 cup sugar

12 ounces semisweet chocolate, chopped


1 1/2 cups chilled whipping cream
1/4 cup Irish cream liqueur


For Syrup:
2/3 cup sugar
5 tablespoons water
5 tablespoons Irish whiskey

For Cake:
6 large eggs
3/4 cup plus 2 tablespoons sugar
2 tablespoons instant espresso powder or coffee powder
Pinch of salt
1 cup all purpose flour

For Chocolate Bands:
2 14 1/2 x 3-inch waxed paper strips
4 ounces semisweet chocolate, chopped
1 tablespoon plus 1 teaspoon solid vegetable shortening


For Chocolate curls:
12 1-ounce squares semisweet baking chocolate


Powdered sugar

Mousse:
Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of
simmering water (do not allow bottom of bowl to touch water) and whisk
constantly until candy thermometer registers 160 F., about 5 minutes.
Remove bowl from over water. Using electric mixer, beat egg mixture
until cool and very thick, about 10 minutes.
Place chocolate in top of double boiler over simmering water; stir
until melted and smooth. Remove chocolate from over water. Cool to luke
warm.

Combine cream and Irish cream liqueur in medium bowl; beat to stiff
peaks. Pour luke warm melted chocolate over egg mixture and fold
together. Fold in cream mixture. Cover and chill until set, at least 4
hours or overnight.

Syrup:
Combine sugar and water in small saucepan. Stir over low heat until
sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix
in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at
room temperature.)

Cake:
Preheat oven to 350 F. Butter 9-inch-diameter springform pan with 2
3/4-inch-high sides. Line bottom with parchment paper. Using electric
mixer, beat eggs, sugar, espresso powder and salt in large bowl until
mixture thickens and slowly dissolving ribbon forms when beaters are
lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into
egg mixture. Repeat 2 more times (do not overmix or batter may
deflate.)

Pour batter into prepared pan. Bake until tester inserted into center
comes out clean, about 35 minutes. Cool cake completely in pan on rack.


Run small sharp knife around pan sides to loosen cake. Release pan
sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be
prepared 1 day ahead. Wrap cake in plastic and chill.)

Assembly:
Using serrated knife, cut cake horizontally into 3 layers. Place bottom
cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups
mousse over. Top with second cake layer. Brush with 3 tablespoons
syrup. Spread 2 cups mousse over. Top with third cake layer, cut side
down. Brush with 3 tablespoons syrup. Spread remaining mousse over top
and sides of cake. Refrigerate cake while preparing chocolate bands.

Chocolate Bands:
Line large baking sheet with foil and set aside. Place another large
sheet of foil on work surface; top with waxed paper strips, spacing
apart. Stir chopped semisweet chocolate and vegetable shortening in
heavy small saucepan over low heat until melted and smooth. Pour half
of melted chocolate down center of each waxed paper strip. Using metal
icing spatula, spread chocolate to cover strips evenly and completely,
allowing some chocolate to extend beyond edges of paper strips. Using
fingertips, lift strips and place on clean foil-lined baking sheet.
Refrigerate just until chocolate begins to set but is still very
flexible, about 2 minutes.

Remove chocolate bands from refrigerator. Using fingertips, lift 1 band
from foil. With chocolate side next to cake, place band around side of
cake; press gently to adhere (band will be higher than cake). Repeat
with second chocolate band, pressing onto uncovered side of cake so
that ends of chocolate bands just meet (if ends overlap, use scissors
to trim any excess paper and chocolate). Refrigerate until chocolate
sets, about 5 minutes. Gently peel off paper. Refrigerate cake.

Chocolate curls:
Line baking sheet with foil. Unwrap 1 square of chocolate. Place
chocolate on its paper wrapper in microwave. Cook on High just until
chocolate begins to soften slightly, about 1 minute (time will vary
depending on power of microwave). Turn chocolate square onto 1 side and
hold in hand. Working over foil-lined sheet, pull vegetable peeler
along sides of chocolate, allowing chocolate curls to fall gently onto
foil. Form as many curls as possible. Repeat process with remaining
chocolate squares. Place curls decoratively atop cake, mounding
slightly. (Can be prepared 1 day ahead. Refrigerate cake.)

Sift powdered sugar over chocolate curls before serving cake.

Serves 12.

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