Moist, dense and bitter-sweet, this chocolate cake is so easy to make. I adapted this recipe from Susan G. Purdy's "The Perfect Cake" cookbook's Marvelous Mud Cake. Instead of rum, bourbon or cognac, I decided to use Kahlua liquor and the result was delicious. No frosting need, I just dusted with confectioners sugar and served it with fresh brewed coffee. Perfect for afternoon tea.
Let me know if you want the recipe.
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