This week’s tasty and thirsty is brought to you by International dark sky week. I’m so lucky to live less than 2 miles from Lake Michigan, I enjoy the stars often (unless mother nature is having issues and has decided it needs to snow the entire first week of April).
I’m calling the martini – The stroke Of Midnight. While vodka is my go to for martinis, I made this with dark spiced rum for two reasons.
#1 – One of my good friends perferres rum over vodka
#2 – it gave me the color I wanted 🙂
Stroke of Midnight….
1 ½ ozs kahula
1 oz dark spiced rum
1 oz amaretto
½ oz coconut flavored rum
Combine in shaker with ice. Shake until blended. Enjoy 🙂
I love this cake… it’s moist…it’s chocolate without being in your face chocolate. And it’s dark going with my dark sky theme.
What you need for the Cake:
- ⅔ cup dark cocoa powder (Hershey’s Special Dark Cocoa to get that deep dark color and less of the make your teeth hurt sweet)
- 1 cup hot brewed coffee (I used kahula flavored)
- 1 pinch cayenne
- ⅓ cup shortening
- ⅓ cup olive oil
- 1⅔ cup sugar
- 3 eggs
- ⅓ cup buttermilk
- 1 teaspoon vanilla
- 2 cups cake flour
- 1 teaspoon salt
- 1 ¼ teaspoon baking soda
- ½ teaspoon baking powder
- Butter for greasing the pans
- Cocoa for dusting the pans
What you need for the Frosting:
- 1 ½ sticks butter, softened
- 1 cup dark cocoa (again I used Hershey’s Special Dark Cocoa to get that deep dark color)
- 4 ½ cups confectioners’ sugar
- 1 cup buttermilk
- 2 teaspoon vanilla extract
What you do to prepare the Cake:
- Preheat oven to 350 degrees.
- In a small bowl, dissolve cocoa powder and cayenne with hot brewed coffee and set aside.
- In the bowl of a stand mixer with paddle attachment, cream shortening, oil and sugar until well combined.
- Add eggs and beat until light and creamy, about 1-2 minutes. Slowly add in coffee/cocoa mixture, buttermilk and vanilla and beat until batter is smooth.
- In a separate bowl, sift flour, salt, baking soda and baking powder. Add dry ingredients to wet and beat on low speed to incorporate. Scrape down bowl and beat until all ingredients are well combined.
- Butter the bottom and sides of two cake pans and sprinkle the inside of the pan with cocoa powder, shaking out excess. Pour batter evenly between two pans and place in center of oven.
- Bake 30-40 minutes or until tooth pick inserted in center comes out clean. Depending on your oven, you may need to rotate cake pans half way through. The use of olive oil in this recipe requires it to cook a few minutes longer than most cakes.
- Cool pans on wire racks for ten minutes then carefully invert out of pan onto rack to cool further.
What you do to prepare the Frosting;
- Sift cocoa powder with confectioner’s sugar in a large bowl. In the bowl of a stand mixer or hand mixer, cream butter until smooth. Add sugar and cocoa powder mixture along with buttermilk and vanilla and beat until smooth and creamy. Add additional buttermilk or whole milk if frosting is too thick.
- Place a small dollop of frosting on a cake dish to hold the cake from sliding and place one cake on the frosting. Frost the top of that layer. Place the second cake on the first and frost the entire cake, top and sides.
Have a great week!