Beltane Cake

Directions

1. 1
   Have all ingredients at room temperature.
2. 2
   Preheat oven to 350 degrees F.
3. 3
   Grease a large bundt pan.
4. 4
   Melt chocolate in a double boiler or microwave then set aside to cool.
5. 5
   In a small bowl mix milk, brandy, vanilla extract, ginger and damiana extract.
6. 6
   In a large bowl, cream the butter.
7. 7
   Add the brown sugar to the butter and beat until fluffy.
8. 8
   Beat the eggs, one at a time, into the butter mixture.
9. 9
   When the chocolate has cooled to body temperature, mix it into the butter mixture.
10. 10
    Alternately add the flour mixture and milk mixture to the butter mixture in small amounts at a time.
11. 11
    Bake for 2 hours, or until done (knife test).
12. 12
    Let the cake cool for 20 minutes, then remove from pan.
13. 13
    Allow the cake to cool fully, then invert it into a bowl that is just large enough to hold it, but no larger.
14. 14
    Pierce the cake bottom (now on top) in several (8-10) places with a skewer, being careful not to go all the way through.
15. 15
    Pour about 1/5th of the amaretto over the cake. When it has all been absorbed, add another 1/5th of the amaretto. Continue until all of the amaretto has been absorbed by the cake. This will take at least several hours. Keep the bowl covered during this time.
16. 16
    When all of the amaretto has been absorbed, gently invert the cake onto a plate. The cake is soaked with amaretto, thus every bump or brush will leave a scar, so treat it delicately.
17. 17
    Dust the cake with cocoa powder until there is a layer of dry powder (the first applications will soak up moisture).
18. 18
    Keep the cake covered until serving. It will get better if you wait 8-24 hours, but can be eaten immediately.
19. 19
    This cake is very rich and intensely flavorful, so serve small slices. Also, you might want to let guests know that it contains a fair amount of alcohol.