This irresistible cake recipe is excerpted from Simply Gourmet - A Complete Culinary Collection For All Your Kosher Cooking
by Rivky Kleiman / Photography by Moshe Wulliger / Artscroll/Shaar Press
From the author "My top criteria for a perfect cake are moist textureand fabulous flavor. Achieving this combination was not easy. After many trials I took one bite and knew this one was a keeper.
3/4 cup crushed Lotus cookie crumbs ( 4 cookies)
1 ounce bittersweet chocolate, grated
2 cups flour
1/2 cup vanilla instant pudding mix 3.5-oz.
1 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup orange juice
1/4 cup honey
1/4 cup bourbon
3/4 cup canola oil
1 3/4 cups sugar
3 .5ounces bittersweet chocolate, very finely diced or grated
1/4 cup almond creamer or nondairy whipping cream, hot
2 tablespoons light corn syrup
1/4 teaspoon vanilla extract
pinch of sea salt
Adjust oven rack to middle-lower rack. Preheat oven to 350 F . Grease and flour a 12-cup Bundt pan; set aside.Prepare the Lotus FillingIn a small bowl, toss together cookie crumbs and grated chocolate. Set aside.
Prepare the Cake
In a medium bowl, whisk together flour, pudding mix, salt, baking powder, and baking soda. In a small bowl, whisk together orange juice, honey, bourbon, and vanilla extract. Set bowls aside.In the large bowl of an electric mixer at medium speed, beat together oil and sugar until combined. Add eggs, one at a time, beating until light and fluffy. Pour half the batter into the prepared pan. Smooth the top. Sprinkle evenly with filling. Pour remaining batter over filling. Gently tap the pan on the counter to settle the batter. Bake for 50–60 minutes, until a toothpick inserted into the cake comes out clean with a few moist crumbs.
Prepare the Chocolate Glaze
In a medium bowl, whisk all glaze ingredients together until smooth.Allow to set and thicken for 25 minutes.Pour over completely cooled cake. Allow glaze to set before serving.
This recipe is freezer friendly!