Monday, June 29, 2009

Drunken Chocolate Birthday Cake

Drunken Chocolate Cake, Gluten Free and Tipsy
There is one other love in the lives of Lulu &Phoebe aside from anything named food. That would be their ever loving human Dad, the one who takes them for early morning and late evening walks.

They cozy up to him at night when the other human is radiating like a furnace, and they hide behind his legs when the cat that is bigger than a Great Dane pounces off the balcony above them. He will share his ice cream cone, take them for rides in the car, and throws the slimy ball endlessly.

For his 28.4 million minute birthday they have gifted him a day off from all things canine except for the early morning and late night walking, ball throwing, filling of food bowls, and protection from neighborhood feline bullies.

They've requested that I make an all time favorite cake which he last tasted about 15 years ago. They asked that I take him to the San Francisco MOMA to see the beauty of Ansel Adams and Gertrude Stein, partnered in one exquisite exhibit. They also requested that I take him to dinner at their favorite place where they can sit under our table, and look adorable while eating everything we drop.

Drunken Chocolate Cake, Gluten Free

Ingredients: Cake

  • 1 package Pamela's gluten free chocolate cake mix
  • 1 small box of chocolate fudge instant pudding mix
  • 1/2 cup Valrhona cocoa powder
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1/4 cup kahlua
  • 1/4 cup creme de cacao
  • 1/4 cup godiva liqueur
  • 3/4 cup strong espresso
  • pinch of vanilla and almond flavoring

Ingredients: First Glaze

  • 1 cup of powdered sugar sifted so no lumps remain
  • 2 tablespoons espresso
  • 2 tablespoons of each liqueur

Ingredients: Second Glaze

  • 1 cup heavy cream, heated
  • 1.5 cups bittersweet chocolate chips (or semisweet)
  • pinch of espresso, almond flavoring, and the liqueurs


Mix everything together on medium speed for about 3 minutes until fluffy and smooth. If it seems a bit thick, add a bit more coffee or liqueur.

Pour into a buttered and floured (I use cocoa to flour the pan) bundt pan.

Bake at 350 degrees for 35 minutes and 325 degrees for 10 minutes more.

As soon as a toothpick comes out mostly clean, take the cake out. Overbaking a gluten free cake makes it a little rubbery.

from the oven - let it rest (quietly)

Cool for a few minutes and then invert onto a rack (using a cardboard cake holder while it cools on the rack helps).

Poke holes in the top of the cake with a skewer. Many holes! You want the glaze to get into the cake.

Mix up the first glaze and pour it over the warm, but not hot, cake. Get as much as you can into the holes. Let it set for about 30 minutes.

oversight management first glazing (K, C & G)

Mix up the second glaze and let it set for about 10 minutes. Then pour over cake until you are happy. Let this glaze set before serving, about an hour.

really happy chocolate

The pictoral version of the recipe is here, if perhaps you've taste tested the ingredients before assembling the recipe. And remember - do not eat and drive! Happy birthday and Bon Appetit.

One bag of Pamela's Chocolate Cake Mix, Gluten Free
add one small box of chocolate fudge instant pudding mix
save 3/4 cup of your espresso and pour it in too
add 1/4 cup of this stuff
add 1/4 cup of this too
and another 1/4 cup of this!
Eggs Bowl
add four of these
add about 1/2 cup of this

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