Simple, delicious, and a little boozy describes this yummy Tipsy Chocolate Cake. It took me several tries to get this recipes perfect. The first attempt was just bad, all around bad, the second attempt had a little too much rum (is too much rum a thing?), but the third attempt I got it just right! I suppose this recipe is my equivalent to Goldilocks and the Three Bears. Never the less, this cake is a new twist on an old classic, and a wonderfully light dessert for spring and summer.
Tipsy Chocolate Cake
Time: 40 minutes
Ingredients
- 1 stick unsalted butter (8 tablespoons)
- 3/4 cup sugar
- 4 large eggs
- 1 1/2 cups pecan meal
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 TBS. Rum
- 3 TBS. cocoa powder
- 1 tsp. vanilla extract
Directions
Pre-heat oven to 350 degrees
Cream butter and sugar together on medium speak
Add eggs into butter and sugar mixture on at a time, being sure to fully incorporate each egg before adding the next
In a separate bowl, combine pecan meal, salt, baking powder, and cocoa powder
Slowly mix dry ingredients into wet ingredients, in two separate increments
Add rum and vanilla extract into cake batter
Pour batter into a prepared 8" cake pan and bake for 25-30 minutes or until center is set
Remove cake from pan and allow to cool for 20 minutes
Dust with a little powdered sugar and enjoy!
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