Dark Chocolate Cake

I believe that title speaks for itself.

I'll elaborate on my end, though. I went to a friend's house for Bunco on Friday night, and I brought a cake for dessert. I went to one of my very favorite food blogs, Orangette, and got a recipe for Whiskey-Soaked Dark Chocolate Bundt Cake. I highly recommend it. I only used about 1/4 cup of whiskey, and didn't "soak" the cake after it was baked, and it was delicious. Dark and rich without being super sweet. I'm not a huge fan of my bundt pan, because it's got a few too many dips and bumps. They're pretty, but sometimes the cake gets stuck in them and I lose cake (well, I mean, I do EAT it, but the cake loses part of itself). Sad. Powdered sugar makes it all pretty, though.

This cake also goes well with coffee. And makes mornings happier. (Maybe not recommended for breakfast if you use the amount of booze in the original - she does call it boozycake after all. I'm pretty sure all the alcohol baked out of mine.)