The girlfriend from the last time I made chocolate cupcakes planned a surprise birthday party for her boyfriend for his Dirty Thirty. We started planning this for probably a few weeks now. She and I go out to brunch weekly on Sunday and we planned it (somewhat together). What’s funny is that he already got a surprise earlier in the week – his sister from Australia came to visit and asked if there were any more surprises – WELL DUH!
Being on her closest friends I promised her that I’d set up – well as best as I could and help get all the food and drinks needed for the party. We ended up getting lots of drinks and food. I don’t even think we ate half of the food shown since not as many people showed up as expected. Oh well!
Apparently the birthday boy is a lover of chocolates and I knew that I needed to make something that would be wow worthy. I also wanted to use up some of the alcohol I had bought previously (some Kahlua mostly). Chocolate + coffee = marriage made in heaven.
The cake was not being cooperative when I finally decided to unmold it from the bundt pan. But I was able to put it mostly together again. I knew that I wanted to have ganache to spread over the top to come up a great glazed look but I needed the ganache to cover all the mistakes I had made while baking.
I also had to bake the cake slightly a bit longer than the recipe called for since it wasn’t completely done at 45 minutes. I baked it for another 15 minutes (probably should have checked at 5 minute intervals and it was slightly overdone. Nothing that ganache won’t fit and cover up! Simple ganache recipe that I had made was cream heated until the point of boiling and then adding them to chocolate chips. Mix well and you have a great ganache on your hands!
(adapted from here)
2 Tablespoons instant espresso granules
3/4 cup Kahlua
2 cups sugar
1 cup oil
1 Tablespoon vanilla extract
2 cups (about 250g) all purpose flour
1/2 cup cocoa
1 Tablespoon baking powder
300 g chocolate chips
1. Preheat oven to 350 F.
2. Grease and flour a large bundt pan (or line/grease a 9×13 pan).
3. Dissolve the coffee in the Kahlua. Set aside.
4. Beat together the oil and sugar.
5. Add eggs, one at a time until well mixed after each addition. Also beat in vanilla extract.
6. Stir together the dry ingredients and mix into wet.
7. Mix in coffee kahlua combination.
8. Fold in the chocolate chips.
9. Pour batter into bundt pan. Bang pan against counter a few times to remove air bubbles.
10. Bake for 45 minutes, or until a toothpick inserted comes out clean. (An hour is slightly too long).