I’m still enthralled with my newest cookbook purchase, Mast Brothers Chocolate: A Family Cookbook. My latest favorite comes from their recipe for a “Dark and Stormy Chocolate Cake.” This original recipe is inspired by the classic, sailor-favorite cocktail of dark rum and ginger beer and features fresh lime zest and savory spices. The Mast Brothers’ version impressed me, but the recipe begged me for a new interpretation.
I found that the original recipe did not yield enough batter to make a proper layer cake– only one 9-inch pan– so that introduced me to the idea of creating mini bundt cakes. I also switched the spiced rum for bourbon because it is a personal favorite of mine; however, either liquor will work well for this recipe. My last two changes involved the chocolate components. For the final step before baking, I melted the chopped chocolate and swirled it into the batter for a marbling effect. Finally, I substituted the chocolate cream cheese frosting for a simple dark chocolate ganache to top my bundt cakes.
This cake is incredibly moist and easily comes together in your food processor. The flavors of dark chocolate, bourbon, and spices yield a fresh and warm treat that is truly unique. To learn more about the Mast Brothers and their cookbook, check out my review here!
For the cake:
- 1/2 cup Sugar
- 1/2 cup Molasses
- 1/2 cup Vegetable oil
- 1 1/4 cup Flour
- 4 1/2 tsp Fresh ginger, peeled and grated
- 1 tsp Ground cinnamon
- 1/2 tsp Ground cloves
- 1/4 tsp Black pepper, freshly ground and fine
- 1/2 cup Water
- 1/4 cup Bourbon, such as Knob Creek
- 2 Eggs
- 2 tsp, Lime zest
- 1 tsp Baking soda
- 4 oz Dark chocolate (at least 65% cacao), chopped
For the ganache:
- 9 oz of Bittersweet or Semi-sweet chocolate, chopped very fine
- 1 cup Heavy cream
Grease and lightly dust 4 mini bundt pans with flour. Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine the sugar, molasses, and oil with a whisk until uniform. In another bowl, combine the flour and spices.
Place both mixtures in the bowl of a large food processor. Pulse for several minutes until everything is mixed and uniform in color. The batter will resemble a gingerbread-like color. Next, add the water, eggs, lime zest, and baking soda. Pulse for several more minutes until the color lightens and looks pumpkin-like.
Melt the chopped chocolate and fold loosely into batter to create a marbling effect. Pour into prepared pans and place on a cookie sheet to bake. Bake for about 30 minutes until inserted tooth pick comes out clean.
Compose the chocolate ganache by simmering the heavy cream in a saucepan. Heat until just before a boiling point where small bubbles appear on the perimeter of the pan. Once cream is heated, pour over chocolate and stir to melt and combine. Cool slightly before pouring over completely cooled cakes.