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Speakeasy Cake

We had some friends over last week and I wanted to make something for dessert.  I was looking through the Sweet Melissa Baking Book for ideas and settled on the Speakeasy Cake because the thought of liquor and chocolate seemed really tasty at the time 🙂  This was a fun cake to make because of the meringue.  I love watching egg whites fluff up so big!  The meringue made the cake a bit lighter, but still chocolaty.  This single-layer cake is made in a springform pan, so you don’t have to worry about baking and splitting layers.  I really liked the glaze too.  It added an extra touch to the cake but was not too overpowering.  I love the name of this cake.  It’s definitely fitting, as it has 2/3 cup liquor in it!  The recipe calls for using brandy, but I used rum since I didn’t have brandy.  I could definitely taste the liquor in the cake, but it complemented the chocolate flavor rather than overtaking it.  This cake is great on its own or with some ice cream- but you definitely need to try it!

Speakeasy Cake (Source: The Sweet Melissa Baking Book by Melissa Murphy)

For the cake:
6 ounces best-quality semisweet (58%) chocolate
10 tablespoons unsalted butter
2/3 cup brandy (I used rum)
4 large eggs
1 1/3 cups sugar
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt

For the chocolate glaze:
6 ounces best-quality semisweet (58%) chocolate
½ cup heavy cream
1 tablespoon light corn syrup

Before you start:
Position a rack in the center of your oven. Preheat the oven to 350°F. Lightly butter an 8 x 2-inch round cake pan. Line the bottom with an 8-inch round of parchment paper.

To make the cake:
In a medium bowl set over a pot of simmering, not boiling, water, melt the chocolate with the butter and whisk until smooth. Whisk in the brandy until smooth. Set aside to cool.

Separate the eggs. Place the yolks in a large mixing bowl, and the whites in an electric mixer bowl.

Add half of the sugar to the bowl with the yolks and whisk until thick. Add the chocolate mixture to the yolks and whisk to combine. Sift the flour, cinnamon, and salt over the chocolate batter and stir to combine.

In the bowl of the electric mixer fitted with the whip attachment, make a meringue by whipping the egg whites until foamy. In a slow steady stream, add the remaining sugar. Whip until the whites hold stiff but not dry peaks.

Briskly stir one-third of the meringue into the chocolate mixture to lighten the batter. Gently fold the remaining two-thirds of the meringue into the batter until no streaks remain.

Pour the batter into the prepared pan. Spin the pan to level the batter. Bake for 80 to 90 minutes, or until a wooden skewer inserted into the center comes out clean. (Do not do the skewer test until the cake has been baking for at least 70 minutes or you will deflate the batter!) Remove to a wire rack to cool before glazing.

To make the glaze:
When the cake is cool enough to glaze, coarsely chop the chocolate and place it in a medium bowl.

In a small saucepan over medium heat, heat the heavy cream until scalding, or until the cream is steaming and tiny bubbles have formed along the edges. Do not boil.

Pour the hot cream over the chocolate. Let stand for 5 minutes, then whisk until smooth. Stir in the corn syrup.

To complete the cake:
Place the cake upside down on a rack set over the prepared cookie sheet.

Pour the glaze over the cake, letting the glaze spread itself. You may have to push it over the sides a bit, and use a small metal spatula or butter knife to smooth the sides. Try not to touch the top though, so it will be glossy and unmarred. Let the glaze set at room temperature for at least 30 minutes. Once the glaze is set, transfer the cake to a serving plate.

*The cake keeps in a cake saver at room temperature for 2 days. For longer storage, refrigerate for up to 1 week.


5 Responses

  1. I bought that baking book last month, and this cake is one I have marked to bake! I just need an occasion to do it…………….

  2. Wow your cake looks moist and chocolaty! I think I may need to bake this very soon!

  3. That looks wonderfully rich!

  4. yum! chocolate and rum? i have to try this…

  5. This looks great! Just decadent!

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