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Deep Chocolate Cake with Rosewater Cream



Trans-fat Free, High Fiber


1 ¾ cups coffee
¼ cup bourbon whiskey
5 ounces unsweetened chocolate
8 ounces butter
2 cups all-purpose flour
1 teaspoon baking soda
1 pinch salt
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
cup cocoa powder
2 cups heavy whipping cream
2 teaspoons rosewater


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 495g (17.5 oz)
Amount per Serving
Calories 158259% of calories from fat
 % Daily Value *
Total Fat 104g 160%
Saturated Fat 64g 321%
Trans Fat 0g
Cholesterol 389mg 130%
Sodium 549mg 23%
Total Carbohydrate 54g 54%
Dietary Fiber 7g 30%
Sugars g
Protein 33g
Vitamin A 65% Vitamin C 1%
Calcium 15% Iron 44%
* based on a 2,000 calorie diet How is this calculated?


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