Following recipe from SakeOne (producer of Momokawa and Moonstone) in Forest Grove, OR. SakeOne is the only
American owned and produced saké. Recipe was developed by Maggie Pie, of Maggie's Buns in Forest Grove, OR.
Learn all about cooking with sake on my web page,
Sake 101 - Cooking with Sake and also
Check out my day at the Sakéry, written by my daughter, Nancy Hartman.
Basic Rules For Baking or here for
Secrets Of A Successful Cake. Also check out more great
Cake Recipes and
Chocolate Pearl Saké Cake
Yields: serves many
Prep time: 20 min
Cook time: 35 min
2 1/2 cups all-purpose
2 1/4 cups granulated
1 cup cocoa powder
1 1/2 teaspoon baking soda
1 1/4 cups Pearl
1 1/4 cups vegetable oil
1 1/4 cups
Berry Compote (see recipe below)
Pot de Creme Icing (see recipe below)
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. Cake is done when the internal temperature
registers approximately 205 to 209 degrees F. on your
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
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.
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.