Holiday dessert needed? I’ve got you covered!
I’ve said before that I’m not a baker. I’m not. If you see a baking recipe on Travel*Food*Cool, you’ll know in advance that it’s pretty darn easy to make – and chances are the dessert contains booze, because, hey, why not?!
What you need:
- 1 1/4 cups all-purpose flour (if doubling the recipe, use 2 1/4 cups flour)
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tbsp vanilla extract
- 1/3 cup vegetable oil
- 1 tsp white vinegar
- 1/2 cup China-China (general list LCBO, Ontario people)
- 2 tbsp Frangelico (you can also us switch this to a chocolate or coffee liqueur or use extra China-China)
- 1/4 cup + 2 tbsp cold coffee
- China-China ganache glaze (recipe below)
- Preheat the oven to 350°F.
- Butter (or use non-stick spray) and flour one 8- or 9-inch round cake pan, or place liners in 1 muffin pan for 12 cupcakes. Set aside.
- In a large bowl, sift the dry ingredients – flour, sugar, cocoa powder, baking soda and salt – together. Set aside.
- In a medium bowl, mix the vanilla, oil, vinegar, China-China, Frangelico and coffee. Whisk well.
- Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
- Pour the batter into the prepared pan.
- Bake about 25- 30 minutes or until a tester inserted in the centre comes out clean. (For cupcakes, the baking time is approximately 20 to 25 minutes) [ELIN’S TIP: do NOT open your oven door 10 minutes early as your cake will fall. It is still really good, but not as tall as you would like.]
- Cool in the pan for 10 minutes.
- Slide a knife along the edge to make sure nothing has stuck to sides of pan.
- Invert onto a wire rack to cool.
- When cool, flip onto serving plate.
- Cover with China-China ganache glaze (recipe follows)
- Don’t forget to scoop up that extra glaze!
- Holiday dessert, made easy!
- China-China Chocolate Cake!
China-China Ganache Glaze (modified from Add a Pinch)
What you need:
- 1 cup heavy cream
- 1 tbsp butter
- 1 cup chocolate chips (semi-sweet, milk or dark)
- 1/2 tsp China-China
- 1/2 tsp cold coffee
- pinch salt
What you do:
- In small saucepan over medium-low heat, add cream and butter.
- Stir, cooking until butter is melted and cream is heated through, but not boiling.
- In a bowl (I used a pot with a lip to make it easier to pour) add chocolate chips, salt, China-China and coffee
- Pour heated cream/butter over chocolate mix
- Let sit approximately 5 minutes to soften chocolate
- Stir until incorporated
- Pour China-China ganache glaze over the China-China chocolate cake
- Let it spill over the side (I like being a little over-zealous with my waterfall)