Thursday, February 15, 2007

Chocolate Cocoa Buttermilk Cake with Brown Sugar Bourbon Pecan Sauce

As a rule CB and I do not celebrate Valentine's Day, no chocolates, flowers, dinner reservations, cards, nothing. I just hate Valentines day. I get very excited about certain holidays, Halloween, Christmas, Fourth of July, in all honesty if Valentine's Day fell off the calendar I'd be more than happy; elated even. I'm sure if you dig deep into the cockles of my heart you would find serious scaring episodes that have turned me against this God Forsaken Hallmark Holiday, but I just find it so trite. It's my personal opinion on the holiday, and I am friends with plenty of people who truly embrace this holiday with open arms, get it open arms, oh geesh I'm a fucking comedian.

Anywho, last night CB and I just ate dinner and I made this dessert, because I had some buttermilk left over from when I made the turkey tamale with the cornbread crust. I did a search on the food network for buttermilk and this was the only dessert that popped up. I had all the ingredients on hand, so this is what I made. I still have a bit of buttermilk left over if anyone has any other good recipes to finish it up I'd be interested in trying something else.

This is an Emeril recipe and I do highly recommend it because it is really easy and delicious. I'm sure it would pair well with a nice port too.

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons buttermilk
2 tablespoons molasses
1 teaspoon pure vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 3/4 cups packed light brown sugar
2 large eggs

Topping, recipe follows Vanilla ice cream, accompaniment
Preheat the oven to 350 degrees F.

Butter and lightly flour an 8-cup loaf pan (10 by 5 by 3), knocking out the excess flour.
Into a large bowl, sift the flour, cocoa, baking soda and salt.

In a small bowl, whisk together the buttermilk, molasses, and vanilla.

In a large bowl with an electric mixer, cream together the butter and sugar, beating about 3 minutes. Add the eggs 1 at a time, beating well after the addition of each. Alternating, add the wet and dry ingredients in 3 additions each, mixing just until combined and being careful not to overwork.
Pour into the prepared pan and bake until the cake is risen and just set and a tester inserted into the middle comes out clean, 50 to 55 minutes. (If cake gets too brown, tent it with foil).

Cool in the pan 40 minutes, then turn out onto a wire rack to finish cooling. Slice cake into pieces, top with pecan topping, and serve with vanilla ice cream, if desired.

1 cup pecan halves
1 cup dark brown sugar
1 cup water
2 tablespoons bourbon

In a saucepan, combine the ingredients, and simmer until thick. Serve over top of cake.

Rating = So God Damn Good


wheresmymind said...

Evil evil! We'd eat the whole batch in a night! :D

Patricia Scarpin said...

I love baking with buttermilk and yogurt, I think they add extra moisture and I'm always glad with the results.

This cake looks decadent! And the pecan sauce is a plus!

cookiecrumb said...

That sounds insanely good.
(I would just drink the buttermilk. But see, I like to drink buttermilk. I'm probably the only one.)

cookiecrumb said...

Hey, JB: I thought I'd sneak back over here to answer your question about drinking buttermilk. (You outed me! On my own blog!)
It tastes sour. You wouldn't want to use it on your cereal or in your coffee (it would curdle). I have a nice local brand I like for its flavor: sorta like thin sour cream. Very lactic, thick mouthfeel.
Oh and one more thing. Buttermilk *does* go bad in the fridge. It doesn't last forever, simply because it's already sour. Soured milk is mizzable, and so is soured buttermilk.

Pyewacket said...

Okay, 1) I hate Valentine's too. My ex-husband believed it was the most important holiday. 'Nuff said.
2)Buttermilk is one of the best substances on earth. I use it in mashed potatoes (better flavor and lower fat than cream), in buttermilk pannacotta (gelatin, buttermilk, cream, a little vanilla and/or citrus zest, sugar), buttermilk sherbet (buttermilk, sugar, lemon, that's it, though adding blackberries, raspberries or blueberries also works), biscuits, scones, the best gingerbreads, and finally buttermilk ice cream, the best with any fruit pie. Long live the versatile and delicious buttermilk!

Susan said...

Okay, this gooey dessert has got to be outrageously delicious. I could do some serious damage with it.