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Chocolate Eggnog Cake
- 2 ounces semisweet chocolate
- 1 (18.25 ounce) box plain German chocolate cake mix
- 1 cup eggnog
- 1/3 cup brandy or water
- 1/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
Eggnog Butter Cream Frosting
- 8 tablespoons (or one stick) butter, at room temperature
- 3 1/2 to 4 cups confectioners' sugar, sifted
- 3 to 4 tablespoons eggnog
- 2 teaspoons brandy or pure vanilla extract
- 1/8 teaspoon ground nutmeg, for garnish (optional)
- Place a rack in the center of the oven and preheat the oven to 350 degrees
F. Lightly mist a 13 x 9-inch pan with vegetable oil spray, then dust with flour.
Shake out the excess flour. Set the pan aside.
- Cake: Carefully rub the chocolate along the largest holes of a cheese grater to
make 1 tablespoon grated chocolate. Set it aside.
- Break the remaining chocolate into 5 or 6 pieces and place them in a small
glass bowl. Microwave for 1 minute on HIGH. Stir to melt any remaining lumps.
- Place the cake mix, eggnog, brandy, oil, eggs, vanilla extract, nutmeg and
melted chocolate in a large mixing bowl. Blend with an electric mixer on low
speed for 30 seconds. Stop the machine and scrape down the sides of the bowl
with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes
more, scraping the sides down again if needed. The batter should look well combined.
- Pour the batter into the prepared pan, smoothing it out with the rubber
spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger
38 to 42 minutes.
- Remove the pan from the oven and place it on a wire rack to cool for 10
- Run a sharp knife around the edge of the cake, and invert it onto a serving
platter to cool completely, 20 minutes.
- Meanwhile, prepare the frosting.
- Eggnog Butter Cream Frosting: Place the butter and 1 cup of the confectioners'
sugar in a large mixing bowl. Blend with an electric mixer on low speed for
30 seconds to incorporate. Stop the machine and add the remaining confectioners'
sugar, eggnog and brandy. Increase the speed to medium and beat until light
and fluffy, 1 minute. Add more confectioners' sugar if the frosting is too
runny to spread. Add a touch more eggnog if it is too stiff.
- Spread the frosting over the top and sides of the cake, using smooth clean
- Sprinkle the top lightly reserved grated chocolate, and with a little nutmeg
- Slice and serve.
- Store cake, covered with aluminum foil or plastic wrap, at room temperature
for 3 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in
foil, for up to 6 months.
- Thaw the cake overnight in the refrigerator before