Chocolate Eggnog Cake
 

Chocolate Eggnog Cake
Anne Byrn

Ingredients


Vegetable oil spray for misting the pan
Flour for dusting the pan
2 ounces semisweet chocolate
1 package (18.25 ounces) plain German chocolate cake mix
1 cup eggnog
1/3 cup brandy or water
1/4 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg

Directions for the Cake

1. Place a rack in the center of the oven and preheat the oven to 350
F. Lightly mist a 13- by 9-inch pan with vegetable oil spray, then
dust with flour. Shake out the excess flour. Set the pan aside.

2. Carefully rub the chocolate along the largest holes of a cheese
grater to make 1 tablespoon grated chocolate. Set it aside. Break the
remaining chocolate into 5 or 6 pieces and place them in a small glass
bowl. Microwave for 1 minute at high power. Stir to melt any remaining
lumps.

3. Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg, and
melted chocolate in a large mixing bowl. Blend with an electric mixer
on low speed for 30 seconds. Stop the machine and scrape down the
sides of the bowl with a rubber spatula. Increase the mixer speed to
medium and beat 2 minutes more, scraping the sides down again if
needed. The batter should look well combined. Pour the batter into the
prepared pan, smoothing it out with the rubber spatula. Place the pan
in the oven.

4. Bake the cake until it springs back when lightly pressed with your
finger 38 to 42 minutes. Remove the pan from the oven and place it on
a wire rack to cool for 10 minutes. Run a sharp knife around the edge
of the cake, and invert it onto a serving platter to cool completely,
20 minutes.

5. Meanwhile, prepare the frosting.



Ingredients for the Eggnog Buttercream Frosting


8 Tbsp. (or one stick) of butter, at room temperature
3 1/2 to 4 cups confectioners sugar, sifted
3 to 4 tablespoons eggnog
2 teaspoons brandy or pure vanilla extract
1/8 teaspoon ground nutmeg, for garnish (optional)

Directions for the Frosting

1. Place the butter and 1 cup of the confectioners' sugar in a large
mixing bowl. Blend with an electric mixer on low speed for 30 seconds
to incorporate. Stop the machine and add the remaining confectioners'
sugar, eggnog and brandy. Increase the speed to medium and beat until
light and fluffy, 1 minute. Add more confectioners' sugar if the
frosting is too runny to spread. Add a touch more eggnog if it is too
stiff.

2. Spread the frosting over the top and sides of the cake, using
smooth clean strokes. Sprinkle the top lightly reserved grated
chocolate, and with a little nutmeg if desired. Slice and serve.

*Store this cake, covered with aluminum foil or plastic wrap, at room
temperature for 3 days or in the refrigerator for up to 1 week. Or
freeze it, wrapped in foil, for up to 6 months. Thaw the cake
overnight in the refrigerator before serving.