Pipe Dream #307: To Up My Hang Time – Coffee Liqueur Cake

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There is this thing in basketball that boys can do that girls can’t do, and I think it’s called a reverse layup (If I’m wrong about this term/technique, you can complain in the comments underneath the block of spam or correct me in person.). It involves jumping up for a shot and, while in midair, remaining completely still while flicking one wrist so the ball goes into the net. It looks like ballet. Basketball in slow motion. Serious hang time. Jump, freeze midair, flick, 2 points. Beautiful, graceful, and for me…impossible.

I remember trying to learn how to do this once (if you’d like to learn how to do a layup via the Internet, check out this handy anime tutorial) and feeling ok about failing because I read that there is actually something anatomically different about boys that allows them to achieve that midair freeze. Like, their bone structure or something. More on this from an extremely reliable forum here.

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Now, what does this have to do with a loaf cake, Lauren? Well, friends, I served this cake after dinner when I was hanging with friends. I want to up my hang time. Get it?? Lol.

But seriously, if you can do reverse layups I have mad respect, and I wish that I was you and that our lives were switched.

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Now, this cake included enough cocoa to make the batter brown, but not enough to make it chocolate-y, which means you can really taste the coffee liqueur flavor. I pooled the sauce at the bottom of the serving plate and spooned it over top of each individual slice, so that the cake, already dense, achieved heretofore untried levels of booziness.

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I also wrangled a few helpers and spent a good 90 seconds trying to get a shot of cocoa powder gently falling like some acid rain snow globe, but you can just barely see that above. Maybe with a macro lens and the best lighting in the world I could have achieved this. The bitterness of the cocoa cut the richness of the cake nicely, so don’t skip that.

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Also don’t skip the canned whipped cream, obviously.

Ballin’,

L

 

Coffee Liqueur Cake

Adapted from Booze Cakes

1/2 cup butter

1 cup sugar

2 teaspoons vanilla

2 eggs

1/3 cup coffee liqueur, such as Kahlua

1 tablespoon vodka

2/3 cup buttermilk

2 cups all-purpose flour

3 tablespoons cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Cream the butter and sugar in a mixing bowl for 3-5 minutes until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine coffee liqueur, vodka and buttermilk. In a third bowl, combine the dry ingredients.

Mix the dry and wet mixtures into the butter mixture in three additions–dry-wet-dry, mixing until just combined each time. Pour batter into a greased 9×3 inch loaf pan. Bake a 350 degrees F for about 55 minutes, until a knife inserted in the center comes out clean. Let cool.

For the sauce:

4 tablespoons butter

1/3 cup strong coffee

1/4 cup coffee liqueur

2 cups powdered sugar

Melt the butter in a saucepan over medium heat. Stir in the coffee and liqueur. Add sugar and stir until the mixture thickens into a sauce. Pour onto the serving platter, place cake on top and dust with cocoa powder before serving.

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1 Response to “Pipe Dream #307: To Up My Hang Time – Coffee Liqueur Cake”



  1. 1 Task Attraction: Millet Banana Bread | piping dreams Trackback on October 5, 2015 at 9:02 am

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