Deep Chocolate Cake with Rosewater Cream
Submitted by quenby
A professional-grade chocolate Bundt cake enriched with coffee and bourbon, served with rosewater whipped cream. Baked low and slow for an intensely fudgy crumb.
YIELD
1 cakePREP
20 minCOOK
20 minREADY
40 minThis cake has graced some of New York City’s finest dessert menus, and one bite will tell you why.
Strong coffee and bourbon amplify the unsweetened chocolate into something almost impossibly deep and complex. Baked low and slow, the crumb stays dense, moist, and intensely fudgy.
The real surprise is the rosewater whipped cream. That floral, slightly exotic note against the dark chocolate is a combination that stops conversations mid-sentence.
A dusting of cocoa powder and a scattering of fresh berries is all the garnish it needs.
This cake also keeps remarkably well: wrapped tightly at room temperature for up to three days, or in the fridge for a full week.
Chef Tips
- Do not overbake; the cake should just begin to pull away from the sides of the pan and no more
- Cool completely in the pan on a rack before turning out; this cake is delicate when warm
- Start with a small amount of rosewater in the cream (1 teaspoon) and taste before adding more; it’s potent
Ingredients
Directions
Preheat oven to 275 F.
Put coffee, bourbon, chocolate and butter in bowl over simmering water.
Let chocolate melt, stirring to keep smooth.
Sift flour, soda and salt into another bowl.
When chocolate is melted, scrape into bowl of mixer.
At low speed add the sugar, little by little, until dissolved.
Add sifted flour mixture, bit by bit, to make a batter.
Beat in eggs and vanilla until smooth.
Butter a bundt or tube pan and dust with cocoa powder.
Pour in batter. Bake for 1½ hours, or until cake just shrinks from sides of pan.
Do not overbake. Cool completely on a rack before turning out. Dust with more cocoa powder.
For service, whip cream, flavor with rosewater.
Serve cake slice with cream, garnish with berries and mint sprig.
You can also sift a little powdered sugar over the cake.
Wrap tightly in plastic wrap, keep at room temperature for up to 3 days. This cake keeps very well.
This was given to me by a culinary student of mine from Mississippi many years ago. I’m a foodservice professional and I’ve used this on many a fancy NYC dessert menu--it is my favorite chocolate cake, bar none.
Follow baking directions explicitly--it keeps for a week well wrapped in the fridge.
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