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Tuesday, March 25, 2014

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.
 



14 comments:

  1. That cake recipe looks fantastic and now I want it. The rabbit treats were ho-hum until I saw the little additions: red apple and dandelion. Dandelion?

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  2. Mmmmm! That cake sounds scrumptious! And coincidently, D&D enjoy similar rabbit biscuits for a lunch snack.
    Love,
    Christy

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  3. Love those doggie faces :D

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  4. How am I ever gonna loose weight with all these nommy recipes BOL xxoxxx

    Mollie and Alfie

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  5. Oh that cake looks delicious. I shall try it with Highland Park (my favourite whisky!)
    Cheers,
    Gail.

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  6. That treatment has never worked for me

    Stop on by for a visit
    Kari
    http://dogisgodinreverse.com

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  7. hey stop by to pick up your Sunshine Award! Terra Toby

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  8. That cake sounds like a great way to get over a hangover!

    XXXOOO Bella & Roxy

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  9. Mmmm cake.

    Chocolate whiskey cake.

    I wish I could eat those things!

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  10. Wow! That sounds scrumptious! A friend of mine makes a rum cake that is divine! I'll have to keep this recipe. Yummmm!

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  11. Rabbit Treats and for you a DELISH chocolate cake with a secret ingredient "W" Happy Tasty Tuesday. Golden Woofs

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  12. Sounds terrific. We could do with a slice right now. Have a wonderful Wednesday.
    Best wishes Molly

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  13. As long as you're sharing recipes, do you have any awesome recipes for ANYTHING that doesn't have grain in it? I've been trying to cut out grains from my diet as much as possible and discovered...its in everything. Even my recipes. x.x

    Let me know. :)

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  14. How marvelously tasty looking!!! I think this is a cake that would especially appeal to men, as the booze and chocolate are flavours I've found most guys adore together in desserts (and of course plenty of ladies do too, don't get me wrong, I'm just saying that this combo seems to especially appeal to chaps more than say, a pastel macaron).

    ♥ Jessica

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