A Chocolate Cake for an 80th Birthday

I have a dear friend who turned 80 this month. She is an artist and writer and ecology instructor, she sings in her church choir and does square dancing and loves to play Rumi cubes. I feel very lucky to have her in my life.

For her big round number birthday party she wanted a chocolate cake. Since our group...one of at least three celebrations!... only numbered six women, I decided to bake a smaller Bundt cake. The pan holds 2/3 of the recipe, so I baked the rest in a loaf pan...to freeze for another time. The second Bundt cake will be used for a tea party next week.

This is a great Ina Garten recipe, slightly altered by me...as is often the case...to use coffee and Bourbon instead of orange zest and juice. I also eliminated the chocolate chunks the recipe called for in the cake originally, to make it easier to serve, left out the syrup soak in the original recipe, but I did keep the ganache on top. With some sprinkles and a few extra decor sprinkles, it looked like a party!

Chocolate-Coffee-Bourbon Bundt Cake

• Servings: 12 to 16
• Time: 2 hours
• Source: Barefoot Contessa Parties!
• Altered slightly by me 

You can make this as a bundt (as written below) or two loaf pans (8 1/2×4 1/2-inch is ideal; baking time is 45 to 55 minutes). 

• 1/2 pound (8 ounces or 225 grams) unsalted butter at room temperature
• 2 cups (400 grams) granulated sugar
• 4 large or extra-large eggs, at room temperature (Ina calls for extra-large but large works fine here)
• 3 cups (390 grams) all-purpose flour plus 2 tablespoons (15 grams) (or 3 cups flour (390 grams) mixed with 3/4 cup dark cocoa powder for a chocolate version)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons espresso powder
• 1/4 cup Bourbon
• 3/4 cup (175 ml)  plus 2 tablespoons buttermilk, at room temperature
• 1 teaspoon (5 ml) vanilla extract

Ganache:

• 8 ounces (225 grams) semisweet chocolate chips or chopped semisweet chocolate
• 1/2 cup (120 ml) heavy cream
• 1 teaspoon instant coffee granules or espresso powder (optional)

 

Make the cake: Heat your the oven to 350°F (175°C). Butter and flour a 10-inch bundt pan.

 Cream the butter and  sugar together in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and very fluffy.

 Add the eggs, one at a time, scraping down the bowl between additions.

 Sift or whisk together 3 cups flour, dark cocoa powder, the baking powder, baking soda, salt and espresso powder in a large bowl. In another bowl, combine the Bourbon, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the creamed butter, beginning and ending with the flour. Pour into the pan, smooth the top.

Bake: For 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. If using smaller, multiple pans, start checking at 25 minutes.

For the ganache: Melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.

 Do ahead: This cake keeps very well for four days in the fridge. (I only chill it because of the cream in the chocolate. If skipping the ganache, wrap in foil at room temperature.)