This week’s Baked Sunday Mornings challenge is for this deep, dark decadent cake: Dad’s Black Cocoa Bundt with Butter Whiskey Glaze. I had two problems. Firstly, my dad moved to Northern California at the beginning of the year and I miss him terribly. Secondly, I had never heard of Black Cocoa! Luckily, amazon.com, the treasure trove of the internet, carries it and delivered it to me post haste. Have you ever tried it? In this recipe, the black cocoa powder is tempered by regular cocoa powder and its flavor is deepened with coffee and espresso powder.
The cake has a deep chocolate flavor and isn’t overly sweet as it’s made with dark brown sugar – are you sensing a theme here? Deep, dark, and delicious! Top that off with a sweet, buttery whiskey glaze and a handful of Valrhona Dark Chocolate Crunchy Pearls, and you’ve got a black tie dessert worthy of celebrating your dad!
My dad would have loved this cake and I would have loved to share it with him.