I’ve been making this coffee-whiskey-chocolate cake every fall and winter for the past three years — it’s rich, moist, never too sweet — and I learned last week that it’s terrific with chicory and rum, too. Call it the New Orleans version.
I made it on Wednesday and brought it down to Kate and Chris’ for Saturday night dessert. One of the best things about the recipe is that it gets better after a few days wrapped in Saran wrap. I usually send mini-cakes as Christmas presents.
N.B.: the recipe says it’s for a 3-quart, 10-inch Bundt pan but it barely fills my 2-quart, 8-inch pan.