Super Soaker Recipe

Make batter

Preheat oven to 350°F (175°C). Grease and line a small 6-8 inch square or round baking pan. In a medium bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes). Beat in the egg and vanilla until combined. In a separate bowl sift together the flour, cocoa powder, baking powder, and salt. Alternate adding the dry mixture and the milk into the butter mixture, beginning and ending with the dry ingredients, mixing until just combined. Scrape batter into prepared pan and smooth the top.

Bake and cool

Bake 18–22 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 45–60 minutes).

Soak cake in vodka

Once the cake is completely cool, cut into 1-inch cubes. Place cubes in a clean, sealable glass jar or container with tight-fitting lid. Pour 2 cups (480 ml) of vodka evenly over the cake cubes so they are fully submerged or well saturated. Seal and refrigerate. Gently turn the jar once per day to ensure even soaking. For best flavor and maximum infusion, soak for 48–72 hours. After soaking, drain excess vodka into a clean container and reserve the soaked vodka (this is intensely flavored and can be used in cocktails). Remove cake pieces and allow to sit briefly so they reabsorb some liquid, or use directly as boozy garnish/ingredient.

Prepare crumbled rimmer

Take 2 tablespoons of soaked cake cubes and finely crumble them. Spread on a plate and allow to dry slightly (or toast for 5–7 minutes at 300°F/150°C to dry and intensify flavor). Use these crumbs as a glass rimmer or garnish.

Chill glass

Chill a martini or coupe glass in the freezer for at least 10 minutes, or fill with ice water while you prepare the cocktail.

Rim the glass (optional)

If rimming, lightly wet the glass edge with a little vodka or chocolate syrup, then dip into the crumbled soaked cake to coat the rim. Press gently to adhere.

Shake the cocktail

In a cocktail shaker, add ice, 2 oz chilled vodka, 0.5 oz chocolate liqueur, 0.25 oz coffee liqueur (optional), 0.25 oz simple syrup or chocolate syrup, and 0.5 oz heavy cream or half-and-half. Seal and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frothy.

Strain and serve

Double-strain the mixture into the chilled martini glass. For extra chocolate intensity, drizzle a little chocolate syrup inside the glass before pouring. Garnish with a dusting of grated chocolate or cocoa powder and top with 1–2 pieces of the soaked cake cube or a spoonful of crumbled soaked cake on a pick. Serve immediately.

Using reserved soaked vodka

If you reserved the vodka used to soak the cake, substitute up to 1.5–2 oz of that soaked vodka for the chilled vodka in the recipe for an extra pronounced chocolate-cake note. Taste and adjust sweetness as needed.