Friday, August 19, 2016

C-52 Cake (Kahlúa - Cabot Trail-Grand Marnier cake)

C-52 Cake (Kahlúa - Cabot Trail-Grand Marnier cake)

Trying to keep my creativity spurge and hiding from the Sun (it is warm today and I rather wait until I'm in Hell to suffer this kind of heat) and based on the famous B-52 classic drink, I decided to create this cake to pamper my ex-student, now friend, that came for a visit yesterday. She is not a person who likes sweets so I took this in consideration. Also as Canadian (yes, yesterday I was in my Canadian mood) I decided to give a twist to the B-52 cocktail and add the Cabot Trail Maple Cream which on its own is fantastic (and...no, they don't pay me to say this).

The cake is not hard to make, but it takes a bit longer to bake than a traditional cake because I didn't want to loose the liquors flavors due to high temperatures. The frosting is soft and delicate and creates a fantastic mix with the chocolate cake. I served it on a bed of Kahlúa and Cabot Trail and...wow...it is absolutely fantastic. It is moist, soft and creamy. I kind of think that even kids can eat it without the cocktail bed.

The evening was great and the catching up was very nice. The current wife also was there, but I am guessing that she was more for the cake than for the chat...but it is only my guess.... 

Today there is only 50% of the cake left. My prediction? It won't make it till Sunday. Honestly I can say that when the end result is so fantastic and is one's creation..it feels good. 

Please feel free to copy the recipe, just credit the site !


C-52 Cake (Kahlúa - Cabot Trail-Grand Marnier cake)

Baking Time: 60 Minutes   Makes 16 servings

Ingredients


340 g Dark chocolate, chopped into pieces 

340 g  Unsalted butter, room temperature

1 Cup milk  (lukewarm)

1/2 Cup Kahlúa

1/2 Cup Cabot Trail Maple Cream

1/2 Cup Grand Marnier

2 Tbsp instant coffee

1 1/2 Tsp vanilla extract

2 1/4 Cups (450 g) Sugar

3 420 g All-purpose flour

1 1/2 Tsp Baking powder

1 Tsp baking soda

3/4 Tsp kosher salt
3 Large eggs, room temperature

Glaze 

1/4 Cup Kahlúa

1/4 Cup Grand Marnier

1/3 Cup Cabot Trail Maple Cream

 8 Oz (one packet) Cream cheese, room temperature

175 g confectioner’s sugar, sifted

1/4 Tsp kosher salt


Instructions

1. Preheat an oven to 300˚F and generously butter a 12-cup bundt pan all over to the very top of the pan, making sure to get every single millimeter!. Dust it with flour and place it on a rimmed baking sheet.

2. Place the chopped chocolate and the butter in a medium saucepan. Add the milk and over low heat, melt the chocolate-butter-milk mix, stirring constantly until smooth. Stir in, Kahlúa, Grand Marnier and Cabot Trail and add the instant coffee and vanilla, stir for 5 minutes then remove from heat.


3. Pour the chocolate mixture into the bowl of a stand mixer fitted with a paddle attachment. Add the sugar 1/3 part at the time and beat to incorporate between additions, about 10 minutes, then add the flour one cup at a time, stirring on slow speed until the flour is absorbed before adding the next cup. Add the baking powder, baking soda and salt and stir on slow speed to incorporate. Add the eggs, one at a time, beating on medium speed to incorporate before adding the next egg. Pour the batter  into the prepared bundt pan... it will be a wet mix, don't worry. It will fill the pan up pretty high so
make sure the pan is on a baking sheet because it will overflow (it actually overflows...but reserve the overflow bits and eat them warm....yum)

4. Bake in the oven for 1 hour 30 minutes to 1 hour 45 minutes -depends on your oven- until a skewer inserted in the middle of the cake comes out clean (mine takes 1 hour 45 minutes). Let cool in the pan for 5 minutes then invert the pan while still hot (wear heat proof oven gloves!) onto a wire rack. Remove the pan and let cool
completely (2 to 3 hours)

5. To assemble the cake, brush 1/4 cup of Kahlúa and 1/4 cup of Grand marnier over the entire cake, letting it absorb the liqueur. Place the cream cheese, confectioner’s sugar, the Cabot Maple Cream and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until a glaze forms. If will be a super creamy mix…don’t eat it, remember is for the cake.

Put the glaze on the cake with a silicone paddle and let the glaze
dry before serving.

Serve on a plate with a small amount of Maple Cream and Kahlúa around it. It is nothing but extraordinary!