I have been serving the breakfast ministry for about a month now. This was what I made last week.
Chocolate Vodka Cherry Bundt Cake
- 1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
- 1 1/2 cups brewed coffee (I used 2 heaping teaspoons of Nescafe instant coffee)
- 1/2 cup vodka
- 2 sticks (1 cup) unsalted butter, cut into smallish pieces
- 1.5 cups sugar
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- 1 x 850 gram canned cherries (optional: save 1/2 cup liquid)
- Special equipment: a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)
- 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.
Drain your cherries, keeping about 1/2 cup of liquid. Set aside.
Heat coffee, vodka, butter, and remaining cup cocoa powder in a deep 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.
In another small bowl, whisk together eggs and vanilla, then whisk this egg mix 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.
Once cake is done, pull it out to cool on a rack, about 2 hours. Optional: immediately douse the cherry liquid over the whole cake and then let it rest to cool.
Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
Before serving, dust with icing sugar will make it look super pretty.
M's notes: The addition of cooling liquid will make the cake slightly wet and pudding like, but still easy to cut through. Additionally this cake improves in flavor over time, so if you can, keep it at least for 1 day, keeping it wrapped in plastic or a air tight container. If you have to keep in fridge, bring it back to room temperature before serving as this cake taste best then. The cake isn't overly sweet as I reduced the sugar by 25%. If you have a sweet tooth, go ahead to add up to 2 cups of sugar.