Chocolate Cognac Bundt Cake

Lately it seems I’m being peppered with a similar theme everywhere I turn.

Memo received, loud and clear: Let’s reclaim the everyday.

Find the miracle in the mundane. Notice the extraordinary in the ordinary. There is so much big in the little.

Allthethings of routine and repetition can feel insignificant and boring even. Like picking up muddy boots that are automatically programmed to reappear out of nowhere every few hours.

Like washing dishes somewhere around five times a day. Or making the bed just so we can rumple it back up – and repeat.  Why bother?

(Sometimes I don’t…)

A bunch of my mom friends and I were just talking about it this morning and it smacked me over the head once again. {I’ve got short term memory like that.}

We are all searching for significance in the everyday beat.

And ya know what? We all realized there’s pounds of purpose in picking up socks.

‘Cause it’s not really about the socks.

It’s about our people and our perspective. And how much I get my thankful vibe on while I’m picking dried gum off the front of the trashcan because someone…missed?!

Despite my ruined nail polish in scraping off said gum, I’m crazy in love with the tyke that’s healthy enough to chew gum.

I’m thankful for those muddy boots that get to grow bigger each year. I thank God for the sink full of dirty dishes that were filled with food a minute ago.

I’ve talked about this thing a lot, because it literally turns my frown upside down.

Which finally brings me to this aaamaaaazing cake. Trust, it relates. Because though it looks like an ordinary everyday Bundt cake, it tastes extraordinary.

It’s a little bit of magnificent dressed up in an everyday outfit. And it’s sure to turn anyone’s frown upside down.

Note that this cake is best made the day before. After it sits overnight, the flavors improve noticeably.

If you have Littles, they can join in the chocoholic frolic, because the alcohol is cooked off during baking and only the flavorful essence of cognac remains. Not that you have to share at all. Enjoy!

Chocolate Cognac Bundt Cake

4.72 from 7 ratings

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This Chocolate Cognac Bundt Cake is superior in moistness and tastes simply amazing. It's full of deep chocolatety flavor and infused with the orange essence of Grand Marnier. The alcohol content evaporates during baking so even the kids can enjoy this delicious cake. Perfect for both everyday and special occasions.

Servings: 12 -14

Author: Amy Dong

Ingredients  

1x2x3x

For the Cake:

• 1 cup unsweetened cocoa powder, not Dutch processed, plus extra for pan dusting
• 1 ½ cups hot strong coffee, decaf is fine
• ½ cup Grand Marnier or other cognac
• 1 cup salted butter, cut into 1 inch pieces
• 2 cups granulated sugar
• 2 cups all purpose flour
• 1 ¼ tsp baking soda
• ¼ tsp table salt
• 2 large eggs, lightly beaten
• ½ tsp orange extract
• ½ tsp vanilla extract

For the Ganache:

• 9 oz semi sweet chocolate morsels
• 1 cup heavy cream
• 2 TB Grand Marnier or other cognac
• 1 tsp orange extract
• Optional Garnishes: powdered sugar or unsweetened coconut flakes

Instructions

• Preheat oven to 350F with oven on lower middle position. Butter/grease Bundt pan generously, and dust with about 3 TB cocoa powder to coat, knocking out excess.
• In a heavy saucepan over low heat, whisk together the hot coffee, cognac, butter, and 1 cup cocoa powder until butter is melted. Remove from heat, add sugar, and whisk until dissolved. Transfer to a large bowl to cool for 5 minutes.
• Meanwhile, in a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
• Add the eggs, vanilla, and orange extracts into the chocolate mixture and whisk until well combined. Using a rubber spatula, gently fold in the flour mixture into the chocolate mixture jut until combined (don't over mix.) Batter will be thin and bubbly. Pour batter into prepared Bundt pan. Bake 45-50 minutes or until toothpick inserted in center comes out with a few tender crumbs attached. Cool cake completely in the pan. Once completely cool, gently run a thin knife between cake and pan to loosen and turn cake out onto a serving plate. If you can cover the cake and let it sit at room temp overnight, it will taste better tomorrow!
• To make Ganache: In a heavy saucepan over low heat, whisk heavy cream with cognac and orange extract just until hot. Remove from heat and stir in chocolate morsels until melted. Allow ganache to cool enough to a thick drizzle consistency. Drizzle over cooled cake.

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Course: Dessert

Source: Chew Out Loud, inspired by Gourmet, Sept. 2005

Here are my personal favorite chocolate dreams come true:

1. Flourless (GF) Chocolate Cake. Or torte. It’s fudgy, rich, and finger-licking fabulous.

1. Triple Chocolate Mousse Cake (GF). I’m not a moussey gal, but this triple choco thing is absolutely luscious and worth every bite. It’s unbelievably fantastic; you’ll believe it when you taste it.

1. Double Chocolate Cake with Kahula and Strawberries was one of my very first recipes here on COL. You’ll have to forgive the newbie photos and all, but the recipe itself gives no apologies. It’s 120% awesome.

1. One-Bowl Chocolate Cake just happens to be a vegan cake! I’m no vegan, but for my vegan friends, this chocolate cake is the only one they will ever need.

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