More Cake Than Meets The Eye
We had quite a small wedding cake at our wedding - as it was a rather informal affair.
We bought a small two layer mudcake from 'The Cheesecake Shop' (Aus. based cake franchise)and then purchased a few more undecorated mudcakes that were stored in the kitchen of our reception.
The small cake we used for our 'cake-cutting' moment. Then it was taken to the kitchen where it, and the stored cakes were cut up and served for dessert.
We used my throw away bouquet beside the cake for decoration.
It was a tasty, popular, inexpensive cake option that all of our guests enjoyed.
Recipe added by Lorelie
5 ounces unsweetened chocolate
2 cups sifted all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup powdered instant coffee or espresso
2 Tablespoons boiling water
1 cup plus 2 tablespoons cold water
1/2 cup bourbon, or rum, Amaretto or Cognac
1 cup unsalted butter at room temperature
1 teaspoon vanilla extract
2 cups granulated sugar
3 large eggs plus 1 large extra yolk
4 tablespoons sour cream or buttermilk
Preheat oven to 325
Melt the chocolate in a double boiler, set over hot water. Remove chocolate when it is almost fully melted, stir until smooth. Set aside.
Sift dry ingredients together
Dissolve instant coffee in the boiling water, stir in the cold water and bourbon.
Cream the butter with vanilla and sugar until well blended and smooth. Beat in the eggs one at a time. beat in the extra yolk and sour cream. Scrape down the bowl and beater. Add the melted chocolate and beat until the batter is smooth.
Using a spoon stir in small amounts of the flour mixture alternately with the bourbon mixture. Beat until smooth. It will be thin.
Pour into prepared pans. Bake in the center of the oven 65-70 minutes or until springy to the touch and slightly cracked looking. Cool cakes and invert onto a plate.
Serve topped with chocolate ganache
or whipped cream, flavored with bourbon and sweetened slightly with sugar, or vanilla ice cream.
Recipe from "A Piece Of Cake" by Susan Purdy