Chocolate Bourbon Cake
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Category
Dessert
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Cusine
American
What do you need?
How to make?
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
Preheat oven to 325 degrees F. Butter and flour the inside of a large bundt pan.
Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool. Put a cup of water on to boil.
Put instant espresso powder and cocoa powder in a large glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in the bourbon and salt. Set aside and let cool.
Beat butter until fluffy . Add sugar and beat a minute longer. Add the eggs one at a time, beating a minute after each addition. Add the vanilla extract, baking soda and melted chocolate.
With the mixer on the lowest speed, beat in a third of the bourbon espresso cocoa mixture. When liquid is absorbed, beat in half of the flour . Repeat additions, ending with bourbon mixture.
Scrape batter into prepared bundt pan and smooth the top. Bake at 325 degrees F until a tester inserted into center of cake comes out clean, about 1 hour 10 minutes.
Move the cake to a rack. Gently un-mold after 15 minutes and sprinkle the cake with a little more bourbon whiskey. Let the cake cool completely before serving. Sprinkle powdered sugar through a mesh sieve over the cake before serving.
