Weekend in Tahoe and Mocha Bundt Cake

http://assets.pinterest.com/js/pinit.jsChris and I are back from a great weekend in Tahoe for a birthday celebration with a bunch of friends.

I went skiing for the first time! I was a bit intimidated at first when I decided to try it since Chris grew up skiing like many of our friends that were with us. Plus, I was unsure if I wanted to ski at all since we are going to Whistler next week where I am signed up for snowboarding lessons.

But all the worries went away when I got on the mountain. They were great teachers. I learned how to pizza and even link my turns. I may have accidentally done some french frying too which I hear is a big no-no for your first day. And there might have been a face plant when I was zipping down my first blue square, possibly because I was going too fast for what I could handle. Who can remember details really?

Nonetheless, it was exhilarating and fun. Surprisingly my legs are not that sore. It will hit me today or tomorrow I’m sure.

Squaw Valley

We had a fitting feast Saturday night with homemade turkey meatballs and sauce, pasta, garlic bread (extra garlicky), and a delicious salad with cranberries and almonds. To celebrate our friend’s birthday, a couple of the gals and I made a special cake.
It’s a mocha bundt cake with coffee liqueur. It was super rich and moist without being too dense and heavy. We amped up the coffee flavor as suggested in the reviews by making diesel fuel strong coffee. I would suggest using instant espresso if you have it. There were some fun moments in the kitchen while baking. There may have been a cocoa mishap that landed on our clothes. And it was quite possible we mistakenly did not start the timer when the cake was in the oven. Again, details are hard to remember.

Bottom line: the cake was a success. It came out great and people were loving it, especially the birthday honoree!

Mocha Bundt Cake
Recipe adapted from allrecipes.com
Makes 1 10″ Bundt cake

Get

  • 3/4 cup unsalted butter, softened
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 4 egg yolks
  • 1 teaspoon baking soda
  • 2 tablespoons cold water
  • 1/2 cup + 1 tablespoon strong brewed coffee
  • 1 cup coffee flavored liqueur, divided
  • 2 tablespoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 4 egg whites
  • 1 cup confectioner sugar

Bake
*Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. In a large measuring cup dissolve baking soda in water, then add coffee, 1/2 cup of the coffee liqueur and vanilla.
*In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the cocoa, and then the egg yolks one at a time. Alternatively beat in the flour and coffee mixture just until incorporated.
*In a large mixing bowl, beat the egg whites until stiff peaks form. Fold in 1/3 of the egg whites into the batter, then quickly but carefully fold in remaining egg whites until no steaks remain.
*Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan, then turn out into a wire rack.
*To make the glaze: in a small bowl combine confectioner’s sugar and remaining 1/2 cup of coffee liqueur.
*Pierce warm cake all over with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed. Wrap cake tightly with plastic wrap to preserve moisture (or serve to hungry guests right away!)

Note: We added a tablespoon more of the brewed coffee for an extra jolt of coffee flavor. The glaze was not as thick as we wanted. It was very liquidy. Next time, to make a thicker glaze we would probably use less than half of the coffee liqueur that the recipe calls for. 


Enjoy!

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