Episode 1: Brandy Spiked Chocolate Eggnog Cake

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Can you say “Yum”? This Brandy Spiked Chocolate Eggnog Cake was my most popular recipe of 2011 and was featured on WordPress.com’s Freshly Pressed. Seems like people really like a boozy dessert, eh?

When I created this cake, I wanted to come up with a recipe that was so packed with flavor that it would have your shooting out of your shoes in happiness like in the old Warner Brothers cartoons. The get your socks flailing kind of happiness. And, of course, to include Brandy, because it has this flavor that is just infused with warmth. And I couldn’t stop eating these Brandy filled chocolate beans I’d been given…

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Anyway, I digress. It turns out that this cake is pretty complicated, but so worth the effort, I promise! So when I decided to create a webisode series of The Pescetarian and the Pig as a cooking show, this was the recipe that popped into my head for the first episode. And it’s extra perfect because it’s a wonderfully seasonal cake and it’s absolutely perfect for Christmas.

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Can you honestly resist the eggnog custard? Of course not! So without further ado, I welcome you to watch my first episode of The Pescetarian and the Pig The Show. This episode features my duck, Banana Sandwich, and of course, my pig, Cupcake!

And what’s a more perfect way to celebrate my first episode than by pairing it with my first giveaway? And it’s a HUGE giveaway!

Grand Prize…

IMG_6227I went all sorts of crazy on this grand prize! It includes:

  • Your choice of either The Barefoot Contessa: Foolproof Cookbook or The Smitten Kitchen Cookbook ( each a $35 value alone)
  • The Vegetarian Slow Cooker Cookbook (full of amazing vegetarian slow-cooker recipes from around the world!)
  • An awesome selection of some of my Trader Joe’s favorites (all pictured here) including a Sea Salt gift pack featuring 4 different types of sea salt and herb mixes, Speculoos Cookie Butter (it’s all the rage), a cookie butter filled chocolate bar, and my absolute favorite, Pumpkin Butter. If you’re not located near a Trader Joe’s, this is an especially fantastic gift for you!
  • A Slipat Baking Mat (for the most perfect cookies)
  • A handy egg separator
  • A glass small liquid measuring cup (measures by tsp. up to 2 Tbsp. Genius!)
  • A piggy mini whisk
  • A dozen homemade cookies straight from my kitchen to you!

The Second Place Prize is…

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Not as many things, but equally awesome, it includes:

  • The Vegetarian Slow Cooker Cookbook
  • A slightly smaller collection of my Trader Joe’s favorites, including all that is pictured here.
  • A handy egg separator
  • A glass small liquid measuring cup (measures by tsp. up to 2 Tbsp. Genius!)
  • A piggy mini whisk
  • A dozen homemade cookies straight from my kitchen to you!

Third prize…

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  • A piggy whisk (everyone needs one!)
  • A dozen homemade cookies straight from my kitchen to you!

Now that you know the prizes, would you like to know the rules? Of course you do! 😉

The winner of this giveaway will be determined by a random drawing. To enter into the drawing, all you need to do is:

  • Leave a comment on this post and let me know what you think of the new show! Also, please tell me what your favorite holiday dessert is (include a link to the recipe if you have one! That would be extra special, but not necessary)

Increase your chances! For EXTRA entries (each counts as 1 extra entry):

And a way to quickly to receive 5 EXTRA entries:

Share The First Episode of The Pescetarian and the Pig on your Facebook Page or blog (or both!) You can do this by directly embedding the video onto your FB page via the “Share” link on the top right of the video box, or by directly linking this post on your FB page (just copy and paste the URL into your status bar)

That’s up to 9 entries!

If you choose to participate in receiving extra entries, it’s important that you let me know! Please, in only one comment below, let me know what you have done to receive extra entries. If you are already a follower on Facebook and/or Twitter, that still counts! So just let me know you’re already following.

The giveaway will end on December 23rd, 2012. I will compile all of the entries and do the random drawing on December 24th and announce the winner on Christmas Day!

*Open to U.S. residents only– I apologize, but I looked into shipping rates outside the U.S. and they are extraordinary.

I’m in the giving spirit, so I hope you’re in the receiving one! Good luck!

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And please enjoy the recipe for my Brandy Spiked Chocolate Eggnog Cake!

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5.0 from 9 reviews
Brandy Spiked Chocolate Eggnog Cake and a Giveaway!
 
Author:
Ingredients
For Cake:
  • 1 Cup Unsalted Butter
  • 1¾ Cups White Sugar
  • 3 Eggs
  • 1½ tsp Vanilla
  • 1¾ Cups Whole Milk
  • 1½ tsp Baking Powder
  • 2½ Cups All-Purpose Flour
  • 6 Tbsp Unsweetened Cocoa Powder
  • 1 tsp Ground Cinnamon
  • 1 tsp Sea Salt
  • ½ Cup Semi-sweet Chocolate Chips
Eggnog Filling
  • 4 Cups Regular Non-alcoholic Eggnog
  • ½ Cup White Sugar
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp All-Purpose Flour
  • ¼ tsp Ground Nutmeg
Brandy Glaze
  • ½ Cup Hot Water
  • 2 Tbsp Brandy
  • ¼ Cup Powdered Sugar
Brandy Buttercream Frosting
  • ½ Cup Unsalted Butter
  • 4-6 Cups Powdered Sugar
  • ¼ Cup Brandy
  • ½ Cup Milk
  • 1 tsp Vanilla
  • ½ tsp Sea Salt
Instructions
Cake:
  1. Preheat oven to 350°.
  2. Butter and flour three 9-inch cake rounds. Set aside.
  3. In a large bowl, cream together butter and sugar.
  4. Add eggs one at a time, then add vanilla and salt.
  5. In a separate bowl, mix together flour, baking powder, cocoa powder, and cinnamon.
  6. Slowly pour flour mixture into butter mixture and blend, alternating with the whole milk. Add chocolate chips.
  7. Pour the cake batter equally between the 3 cake rounds.
  8. Bake in oven for 25-30 minutes or until toothpick comes out clean. Remove from oven, pat the cakes down to make the tops flat.
  9. Allow to cool for about 20 minutes and remove from pans. Set aside.
Eggnog Custard and Brandy Glaze:
  1. In a saucepan over medium heat, mix together eggnog, sugar, butter, and whisk in flour. Continue to heat and stir constantly.
  2. When mixture comes to a boil, continue to stir until reduced, about 15 minutes. A good test is to take a teaspoon full of the mixture and put it in the refrigerator for a few minutes. If it thickens in the fridge, it is finished.
  3. Remove from heat and stir in nutmeg. Continue to stir occasionally as custard cools.
  4. Place one layer of cake onto a cake plate and spoon ½ custard mixture on top.
  5. Using a knife, spread the custard out leaving about a half in rim all around. Place in fridge for 10 minutes.
  6. Put 2nd layer on top and create the Brandy glaze by mixing the hot water, powdered sugar, and Brandy.
  7. Use ¼-1/2 cup of the mixture and slowly pour onto the 2nd layer of cake allowing it to soak in.
  8. Repeat the custard step, place in fridge for 10 minutes, then place the final layer on top.
Brandy Buttercream Frosting:
  1. In a large bowl, blend butter until creamy.
  2. Slowly add powdered sugar, salt, vanilla, then Brandy.
  3. Very slowly add milk until it reaches the right consistency. You may not need all of the milk. To thicken, add more powdered sugar.
  4. Spread on cake with a cake knife or spatula. Reserve some to color if you want to decorate the cake.
  5. Place in fridge to set.

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70 Responses to “Episode 1: Brandy Spiked Chocolate Eggnog Cake”

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