Chocolate chocolate chip cake with kahlua icing
It’s December, folks. And, honestly, I’m not mentally ready for the baking season. My psyche is still lagging behind in early fall, wondering where my tomato gardens disappeared to.
However, since it is the holidays, regardless of what my mental calendar says, and since baking must be done, it will be. Only, it has to be easy. It has to be fail-safe. And preferrably, do-ahead.
This cake is all that and more — and I haven’t even gotten to the part where it’s positively loaded with chocolate and Kahlua. (Two of my very favorite dessert flavors.)
Make it ahead of time without spending all dang day in the kitchen. Freeze it for a party later in the month. (Icing whips up with a whisk and a bowl lickety-split.)
Holidays, I’ve got you covered.
This is a chocolate-lover’s pound cake on a bit of sugar high (remember, the pound cake formula is equal parts of butter, flour and sugar — this cake has a tad more sugar for a denser and good-keeping loaf).
One last thing: it always drives me a bit nuts when recipe writers say, “use quality ___,” but, I have to say it: use the best quality unsweetened cocoa powder you can find. If your chocolate is lackluster, so will be your cake.
I simply adore Callebaut’s Extra Brute. It’s gloriously deep, dark red (which also makes amazing, no-hideous-red-food-coloring-added red velvet cake, btw), and has a straight-up chocolate flavor that knocks my socks off.