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November 1, 2011

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. 

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. 

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Notes from others:

  1. they-say-kevan reblogged this from hara-hachi-bu
  2. progressivedance reblogged this from elizablr
  3. elizablr reblogged this from noraleah and added:
    Um, sounds like the perfect companion for my Bourbon Chocolate Pecan Pie.
  4. hara-hachi-bu reblogged this from noraleah
  5. tiffany said: I’m totally trying this for Thanksgiving!
  6. elizs said: I love the pattern on your Bundt pan!
  7. noraleah posted this