reply to post by CitizenJack
Heck, I'll post it here. The thread's sort of eclectic by now. Do Not Eat In Case of Diabetes.
This recipe is in three and a half parts. I sort of do it from memory so no two are alike. This should be written down for posterity anyway. Ok,
you'll want to start with the:
2 cups unsifted all purpose cake flour. In a pinch you can use regular All Purpose
1 teaspoon baking soda. Not powder.
1/2 cup butter. Use butter.
1/2 cup salad oil. Corn or soybean beats canola here.
3 ounces of unsweetened chocolate. Or 4, depending.
2 cups sugar
2 whole eggs, beat them up
1/2 cup whole milk in a 1 cup measuring cup
1 1/2 teaspoons white vinegar
1 teaspoon real vanilla extract (no fake!)
2 oz really good rum
4 oz cola
Preheat the oven to 350F. Sift the flour and soda together in a big bowl. Grease and flour two 9" pans, I usually use square but round works too. Set
it all down, get a big plastic bowl, put the chocolate, butter and salad oil in. I stick mine in a microwave for about 3 minutes at 50%, but you can
use a double boiler. Melt it down until it's all liquid, stir it up really well. Then put in a cup of water, stir it again, and set it aside to cool.
Back to the cake part. Put the vinegar in the milk and stir it up. Seriously. Add the sugar, eggs, sour milk and vanilla to the flour and soda. Stir
it into a dough with a spoon. Don't use a mixer. Now add in the chocolate mixture, again use a spoon. Don't do a lot of extra beating here, you want
to mix it up so it's uniform and you're done. You're on the clock with the baking soda, take too long and it won't rise. You'll end up with a
batter like pancake batter, and you'll wonder if this is going to turn into cake. It will.
Split it into the pans, pour the rum into a glass, add ice and cola to taste, drink it while you bake the cake for 30-35 minutes until the center's
done. Let it sit about five minutes, then turn them out onto racks to cool.
Next, it's time for:
1 can (5.3 oz) evaporated milk
3/4 cup sugar
1/4 cup chopped seedless raisins
1/2 cup chopped dates
1/2 cup chopped walnuts or pecans
1 teaspoon vanilla extract
1/2 cup chilled heavy cream
2 oz George Dickel sour mash
4 oz cola
Put the milk, sugar and 1/4 cup water in a nice saute saucepan and heat over a medium flame stirring constantly until the mixture's warm and the
sugar dissolves (that happens suddenly). Add the raisins and dates. Heat more until it just starts to bubble, then cook at that level for about five
minutes. This is where you have to watch it because it'll want to boil and if it does it burns. After five minutes or so, it'll start to thicken.
Take it off the heat, add in the nuts and vanilla extract, stir it up good and stick the pan in the fridge.
Rinse out the glass with the rum mixture, add more ice, the sour mash, ice and cola to taste. Drink it while the filling cools. It needs to be no more
than faintly warm. You will want to take it out and stir it occasionally to speed up the cooling process. As it cools, it'll become gooey and thick.
When the filling is cool, put the cream in a bowl and beat it with a mixer on medium until you get stiff whipped cream. Don't overdo it or it turns
Spread the filling on the top of the first layer. Take it out near but not quite to the edge. Then put the whipped cream on top of the filling and get
it even. Place the top layer on that. Don't squish it down. You want it to float on the whipped cream. While it's sitting there, it's time to make
6 oz of semi-sweet chocolate chips
1/2 cup of sour cream
a dash of salt
Put the chips into a small plastic bowl, wave it (or double boiler, your choice) at 30% power for two minutes, check and repeat until melted. You want
to just melt it so you can stir it into a smooth goop, but not heat it more than you have to. Stir in the sour cream, it'll get smoother. Add in a
pinch of salt. Let it cool for a few minutes. The longer it sits, the stiffer it gets. When you think it'll stick to the sides of the cake, slather
it all over the cake with a spatula.
In about an hour, the ganache will set up hard. It's ready to go. You will want to refrigerate this cake, it can go bad at room temp unless you're
going to eat it up in a day or two.
If you really want to make yourself sick, warm up a slice in the wave and dump some vanilla bean ice cream on.