Chocolate Bourbon Cake
Ingredients
- 2 sticks unsalted butter
- 2 cups all-purpose flour
- 5 ounces dark chocolate
- 1/4 cup espresso powder
- 2 tablespoons cocoa powder
- 1 cup water
- 1/2 cup bourbon whiskey
- 1/2 teaspoon kosher salt
- 2 cups sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/4 cup powdered sugar
Shop ingredients
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Instructions
- Butter and flour the inside of a large (10 cup) Bundt pan.
- Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker
- Put instant espresso powder (or instant coffee) and cocoa powder in a large (at least 2 cup) glass measuring cup. Add enough very hot 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.,Simply Recipes / Annika Panikker
- Beat butter until fluffy (2 to 3 minutes on high using an electric mixer). 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.,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker
- 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 (1 cup). Repeat additions, ending with bourbon mixture.,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker
- Scrape batter into prepared bundt pan and smooth the top. Bake at 325°F until a tester inserted into center of cake comes out clean, about 1 hour 10 minutes.,Simply Recipes / Annika Panikker
- 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.,Simply Recipes / Annika Panikker
Source
Original recipe: View Original