Hi. Remember me? It’s okay, I don’t really either – that’s how busy I’ve been lately. What with moving house, running here and there reviewing restaurants, enjoying events, writing for a gazillion publications and really eating far too much food, it’s no surprise my lovely little blog has suffered as a consequence. This would mean the death of it, were it not for the fact that I have amazing friends across the globe who are not only wonderful writers, photographers and recipe creators, but also incredible people who have kindly offered to write me a guest post whilst I’m trying to get myself back together. Lucky me, right?
The first guest post ever is by none other than my incredibly talented friend and fellow Nudie Foodie, Brian from A Thought For Food. Brian not only regularly makes me drool on my keyboard, he also took me into his home recently when I was travelling, despite never having met before, which is completely indicative of his personality. He is kind, warm, loving, immense amounts of fun and one of the most genuinely nice people I have ever had the pleasure to spend time with. But enough of my gushing, here’s Brian delicious cake which I will definitely be attempting as soon as I make it back into my kitchen! Thank you Brian!
Given the nature of what we do, it’s safe to say that food bloggers like to eat. Of course that doesn’t mean that we’re all 800 pounds. We just enjoy leisurely, home-cooked meals and appreciate the way food can bring people together. But there’s the other side of food blogging that is sometimes neglected on our sites (though, for some writers, this is not the case): booze.
Spend an extended period of time with us on Twitter and you’ll soon learn just how much we love and respect good wine, beer and assorted other spirits. We chat about mixing up our favorite cocktails and brag about local breweries. There are discussions about making wine at home and infusing vodkas with assorted herbs and we talk about the best way to pair all of these concoctions with food.
Pairing a drink with food is a feat in itself, but cooking with it is equally challenging. I’ve added beautifully aged rum, loaded with notes of caramel and clove, that I was certain would shine through to the batch of cookies I was baking. Alas, they had none of those flavors and I was left with just my usual batch of cookies (still delicious… but where were the booze?!?!).
Bourbon, on the other hand, has the staying power to topple other ingredients. And, let me say, that bourbon and chocolate is a rich pairing. A single bite of this cake is bursting with booze, but the sweetness of the chocolate mellows it just enough to make you go back for another bite… and another… and another.
It’s also the perfect cake if you are looking to play around with some toppings. Try adding some caramel ice cream or maple whipped cream (or both… because when you go so far as to have one, you might as well have the other).
And before I leave you all with the recipe, I would like to thank Jackie for asking me to do this guest post for her site. I had the pleasure of having Jackie stay with us when she came to Boston earlier this year. She is just as lovely, spontaneous, and thoughtful as she comes across on I Am A Feeder.
EASY BOURBON CHOCOLATE CAKE
1 1/4 cups flour
3/4 cup sugar
1 tsp baking soda
1/4 tsp salt
5 oz semi-sweet chocolate
1 stick (4 oz) unsalted butter, softened
5 tbsps bourbon
1 tsp vanilla extract
1. Preheat oven to 325 degrees F (160 degrees C).
2. Butter a 9-inch springform pan. Melt the chocolate and butter in a small bowl over a double boiler. Once it has melted, stir in the bourbon. Immediately remove from heat and let cool while you do the next two steps.
3. In a bowl, mix together the dry ingredients.
4. In another bowl, whisk together the eggs and vanilla extract.
5. Add the chocolate mixture to the egg mixture and whisk to combine.
6. Add the dry ingredients to the wet and mix to combine.
7. Pour the batter into the springform pan and smooth with a spatula. Bake for 20-25 minutes. Test doneness by placing a toothpick in the center. Once it comes out clean, it is done.
8. Let cool. Serve as is (there’s plenty of flavor in this cake), with ice cream and/or whipped cream.
Huge thanks again to Brian for this delicious cake and guest post! Isn’t he wonderful? If you haven’t yet you have to go and check out his blog A Thought For Food and follow him on Twitter. Make him part of your weekly reading!
We’ll be back again soon with more amazing guest posts and eventually I’ll even pull something together. Miracle, right? Until then, peace and love.