Chocolate Bourbon Cake

Ingredients

• 1 cup unsalted butter, more for greasing pan
• 2 cups all-purpose flour, more for dusting pan
• 5 ounces high quality, unsweetened dark chocolate
• 1/4 cup instant espresso powder
• 2 tablespoons unsweetened natural cocoa powder
• 1 cup bourbon whiskey, more for sprinkling
• 1/2 teaspoon kosher salt
• 2 cups white granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1/4 cup confectioners' sugar, for sprinkling

Directions

1. Heat the oven to 325 degrees F. Coat the inside of a large (10 cup) bundt pan with butter, then dust it with flour.
2. Melt the chocolate, either in the microwave or in a double boiler set over simmering water. Set it aside to cool. Put a cup of water on to boil.
3. In a large glass measuring cup, at least 2 cup capacity, combine the instant espresso powder (or instant coffee) and cocoa powder. Pour in enough boiling water to reach the 1 cup mark, then stir until the powders are dissolved. Mix in the bourbon and salt, then set the mixture aside to cool.
4. Beat the butter with an electric mixer on high until light and fluffy, about 2-3 minutes. Add the sugar and beat for another minute. Beat in the eggs one at a time, mixing for a minute after each egg goes in. Add the vanilla extract, baking soda and melted chocolate, and mix to combine.
5. Turn the mixer to its lowest setting and add a third of the bourbon espresso cocoa mixture. Once it has been incorporated, mix in half of the flour (1 cup). Continue alternating the additions the same way, finishing with the bourbon mixture.
6. Spoon the batter into the prepared bundt pan and level the surface. Bake at 325 degrees F until a tester poked into the middle of the cake comes out clean, about 1 hour 10 minutes.
7. Set the cake on a rack to cool. After 15 minutes, carefully turn it out of the pan and sprinkle it with a little more bourbon whiskey. Cool the cake completely before serving. Just before serving, dust powdered sugar over the top through a mesh sieve.