Decadent Dirt Cake: Signature Groom's Cake or Special Occasion Cake

Total Time:
3 hr 5 min
Prep:
35 min
Inactive:
1 hr
Cook:
1 hr 30 min

Yield:
16 to 20 servings
Level:
Easy

Ingredients
  • 1 cup (2 sticks) butter
  • 2 cups granulated sugar
  • 1 1/3 cups good quality dark chocolate (recommended: Guittard)
  • 2 tablespoons extremely strong coffee
  • 1 1/2 cups self-rising flour
  • 1 cup all-purpose flour
  • 1/4 cup cocoa
  • 2 cups very hot water
  • 3 large eggs, beaten
  • 1 1/2 teaspoons vanilla (recommended: Nielsen-Massey)
  • 1/4 cup coffee-flavored liqueur (recommended: Kahlua)
  • Whipped Chocolate Buttercream, recipe follows, optional
  • Whipped Chocolate Buttercream
  • 1 cup good quality dark chocolate (recommended: Guittard)
  • 1/2 cup (1 stick) room temperature salted butter
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla (recommended: Nielsen Massey)
  • 1 tablespoon coffee-flavored liqueur (recommended: Kahlua)
  • 1 pound sifted confectioners' sugar
Directions

Grease and lightly flour a large Bundt pan or alternatively use a vegetable release spray.

Place the rack at the center of the oven and preheat to 300 degrees F.

Melt, do not boil, butter, sugar, chocolate, and coffee in a medium-sized saucepan with the hot water, until the sugar is dissolved. Cool completely and pour into a large mixing bowl.

Set the mixer on slow to medium speed.

Sift together the combined flours and cocoa. In a separate bowl, combine the beaten eggs, vanilla, and coffee-flavored liqueur.

Add the flour mixture alternately with egg mixture to the basic chocolate mixture. This is a thin mixture do not over beat. Pour the mixture into the prepared pan and place into the preset oven.

Bake for 1 1/4 to 1 1/2 hours at 300 degrees F.

Check with a skewer to be sure the cake is cooked through.

Cool the cake for 20 minutes before removing it from the pan.

Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife.

Yield: icing for 1 cake

The recipe can be frozen, triple-wrapped, for up to three months.

Adding 1/2 to 1 cup of roughly chopped toasted walnuts or pecans can also add punch and a change of pace to the recipe.

Serving suggestions: The cake may be iced with chocolate butter frosting or alternatively simply sift confectioners' sugar 'snow' onto the cake top after cooling or place a slice of cake into a pool of commercial raspberry puree then for decoration add whole fresh raspberries. Top with a dollop of whipped heavy cream.


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