Tasty Tuesday Hare of the Dog

 

The expression "Hair of the dog" apparently originated in Scotland where it was believed that applying a few hairs of a dog that bit you to the wound would prevent illness.  

Now of course its meant to recommend that a small drink the day after over indulging in alcohol will lessen a hangover.  I have no idea if this treatment works, but I do know the dogs thoroughly enjoyed these treats:

And that I always enjoy this boozy cake.

The above chocolate cake might not look impressive but it tastes divine.  Its based on a recipe from Mrs. London's bake shop in Saratoga Springs where I grew up.  Apparently they no longer sell this cake, which they served topped with chocolate ganache, but thankfully the New York Times printed the recipe.

Chocolate Whiskey Bundt Cake

1 cup (2 sticks) unsalted butter, softened, more for greasing pan

2 cups all-purpose flour, more for dusting pan

5 ounces unsweetened chocolate (use the good stuff)      

1/4 cup instant espresso powder

2 tablespoons unsweetened cocoa powder

1 cup bourbon, rye or other whiskey, more for sprinkling

1/2 teaspoon kosher salt

2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 teaspoon baking soda

Whipped cream, for serving (optional).

1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.

2. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.

3. Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

4. On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey.

 

Serve plain or with softly whipped cream.