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Recipes Desserts Cakes
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| Servings: | 1 cake |
| Author Notes: | This Southern classic combines coffee, bourbon, and chocolate for a delicious crowd-pleaser. For you chocolate lovers who may have watched our show on chocolate, this is a very simple cake to make. Top yours with some homemade ice cream - vanilla's my favorite. |
| Ingredients: |
1/2 pound (2 sticks) plus 2 teaspoons unsalted butter, cut into 1/2-inch pieces
1 tablespoon unsweetened cocoa powder 2 cups bleached all-purpose flour 1 teaspoon baking soda 1/8 teaspoon salt 1/2 cup bourbon 1 1/2 cups strong brewed coffee, cooled 5 ounces unsweetened chocolate, chopped 1 3/4 cups sugar 1 teaspoon pure vanilla extract 2 large eggs, lightly beaten |
| Instructions: |
1. Preheat the oven to 275 °F.
2. Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa. 3. Sift the flour with the baking soda and salt into a bowl, and set aside. 4. Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes. Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat. Add the sugar and stir to dissolve. Cool slightly. 5. Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate. Add the vanilla and eggs, whisking to mix well. 6. Pour the batter into the prepared pan and bake for 1 hour. (The cake will be slightly soft in the middle.) 7. Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving. |
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