Melted Chocolate Running from a Whisk
Melted Chocolate Running
from a Whisk

Armin Zogbaum
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Dad's Favorite Birthday Cake



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Bar of Chocolate with Cocoa, Cocoa Powder and Cocoa Beans
Bar of Chocolate with Cocoa, Cocoa Powder and Cocoa Beans
Peter Rees
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La Belle Cuisine


Dad's Favorite Birthday Cake

This became my dad's favorite cake when I introduced it to him on his
birthday in 1980.  Since he was a confirmed chocoholic and lover of all
kinds of nuts, how could he resist? A rich, luscious ultra-chocolate cake
loaded with nuts... It needs no frosting.

3 ounces milk chocolate
1 cup commercial chocolate syrup
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
2 cups sugar
1 cup (2 sticks) unsalted butter,
room temperature
4 large eggs, room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

Preheat oven to 350 degrees F. Generously grease a Bundt cake pan. In
top of double boiler set over simmering water melt the chocolate bars in
the chocolate syrup, stirring until smooth. Remove from heat to cool.
In a bowl sift flour and soda together three times. Using electric mixer
on medium speed, cream butter and sugar until light, about 2 minutes. Add 2 eggs and beat another 2 minutes. Add remaining eggs one at a
time, beating well after each addition. On low speed add flour mixture
and buttermilk alternately, ending with flour. Blend in the cooled chocolate mixture and vanilla. Pour the batter into the prepared pan.
Bake for 1 hour 15 minutes or until the cake tests done. Cool in pan
10 minutes and finish cooling on rack.
If you must, go ahead and frost or glaze the cake, but my personal
opinion is that it would be a bit like gilding the lily. I prefer to sprinkle it
with just a bit of confectioner's sugar and serve it with vanilla ice cream.

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