I married a sweets guy. Yes, he’s a sweet guy, but he’s a SWEETS guy. He can smell a cookie from a mile away and if you leave a chocolate candy bar anywhere near our house, he’s sure to find it, ESPECIALLY if it has chocolate in it. Since he doesn’t like coffee or ice cream, it’s a good freaking thing he loves chocolate! Um, also, he doesn’t really care for peanut butter or cheese. You guys, seriously, have pity on me!
My husband, he’s a very calculated, thoughtful, and predictable (most of the time) man. Once he makes a decision, that’s it, he’s thought long and hard about it and he’s sure it’s THE decision he wants to make. Which is one reason there’s no convincing him, NO MATTER HOW HARD I TRY, to like ice cream. And then there’s me. The opposite. I just make decisions, haphazardly, and I figure out the details (consequences) as they present themselves. For example, if we go to a restaurant and they have a flourless chocolate cake or a chocolate soufflé, for sure we’re going to be ending our meal with it. Oddly enough, even though it’s one of his favorite desserts, I’ve never made it for him. I just leave that task up to whatever restaurant we go to for his birthday. But not this year. This year, I did it myself! Once again, the homemade version is always, ALWAYS better than anything you could buy. This cake, it’s outrageous!
This is one of the easiest cakes to bake! Shoot, it’s easier than making a batch of cookies. It only requires 1 bowl and you don’t even do the mixing, a food processor does it for you. You just dump all the ingredients in, turn it on, then dump it into the pan and bake. If you don’t have a food processor, a blender might even work (although, I haven’t tried it that way yet). I also love this cake because you can make it a couple days in advance. In fact, you SHOULD make it a couple days in advance. It tastes even better if it’s had a few days to chill in the fridge. Now, you can make the cake as is, just a simple yet totally decadent flourless chocolate cake, maybe with some lightly sweetened whip cream to balance out the rightness. Or, you can go ahead and make a whipped bourbon chocolate ganache, then add some brown sugar whip cream, and wrap it all up with Kit Kat bars. It’s the man’s birthday, go big or go home, right?!?!
Happy Birthday, Jon! I’m beyond thankful for you. I love you!
I don’t have a technical recipe for the whipped bourbon chocolate ganache. Basically I made a whipped milk chocolate ganache and added some (about 1/4 cup) bourbon right towards the end of the whipping.
I also don’t have a recipe for the brown sugar whipped cream. All I did was add 1-2 tbsp of brown sugar to about 1 cup of heavy cream, and whipped until it formed firm peaks. I think the brown sugar really brings out the bourbon in the ganache.
To make the ENTIRE cake: Spread a very thin layer of whipped ganache (or any frosting you like) around the sides (to hold the Kit Kats in place), then spread the rest on the top. Then plop and spread the whip cream on top, then add chopped Kit Kats (or whatever other ‘decorations’ you want). Keep it in the fridge until about 1 hour before serving, then let it come to room temperature just slightly. Although, you can serve the cake at whatever temperature you like; cold or at room temp, your choice.
Recipe adapted from Gluten Free Goddess