Chocolate cognac cake

January 18th, 2010 § 2 comments

cognac cake
cognac cake

cognac cake


I always loved this cake, as it reminds me of my young days. It is my mother’s one of a classical airy light cake, through its moist and rich cacao speciality. For that reason, it never lost its popularity at home.       

  • 3 eggs 
  • 2 cup flour
  • 1 1/2 cup sugar
  • 1 cup milk
  • 150 gr. butter
  • 5 T. cognac
  • 50 gr cacao
  • 2 T. vanilla extract
  • 2 T. baking powder
  • a pinch of salt 
  • Put butter, cacao, milk, 1 cup sugar, cognac and vanilla extract over direct heat and let the butter melt. Before coming to a boiling point remove from heat. Leave aside 1 cup of the mixture as icing for the cake.       

    Beat the rest of 1/2 cup sugar with 3 eggs until very stiff and glossy. Add sifted flour, a pinch of salt, baking powder and the rest of the liquid mixture. Blend until they are creamy.       

    Pour the batter into a greased and floured deep tube pan. Bake in 180° C pre-heat oven for 40 minutes.       

    When you remove the cake from oven, pour the 1 cup mixture you left aside slowly by the help of a tablespoon.  Leave aside one tablespoon of liquid. Let the cake absorb the liquid for a while. Invert tube pan. Coat the top with the remaining 1 tablespoon liquid.      

    I decorate the cake with red currants and ripe strawberry tree fruits, which I picked from the National Park of Mount Parnes- situated north of Athens.

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