Preheat oven to 350 F. for approximately 30 to 35 minutes. Lightly grease a 13- x
9-inch baking pan.
In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add saké,
vegetable oil, buttermilk, and eggs; beat 100 strokes. Pour batter into prepared
baking pan.
Bake for approximately 30 to 35 minutes or until a toothpick inserted in the
center comes out clean. Remove from oven and set pan on wire rack to slightly
cool.
Prepare Berry Compote and pour over warm cake. Prepare Pot de Creme Icing and
pour over berries on the cake.
Berry Compote
2 cups fresh or frozen berries (use your favorite berries)
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup Pearl Saké
In a large saucepan over low heat, stir together berries, sugar, cornstarch, and saké.
Cook until shiny and bubbly. Remove from heat and pour over the warm cake.
Pot de Creme Icing
2 cups semi-sweet chocolate chips
1/4 cup saké (any type of saké will work)
1 cup heavy cream
In a microwave-safe bowl, combine chocolate chips, saké, and cream. Microwave
just until chocolate chips start to melt. NOTE: Chocolate
chips will still appear formed and un-melted after heating but will become fluid
after stirring. Remove from microwave and beat with a fork until mixture
is smooth and chips are completely melted. Pour over the berries on top of
the cake.
