Name: Chocolate Bourbon Cake
Yield: 1
Ingredients: 1 cup (2 sticks) 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 (can use instant coffee) -; 2 tablespoons unsweetened natural cocoa powder -; About 1 cup very hot (not boiling) water -; 1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling -; 1/2 teaspoon kosher salt -; 2 cups sugar -; 3 large eggs -; 1 tablespoon vanilla extract -; 1 teaspoon baking soda -; 1/4 cup powdered sugar, for sprinkling -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chocolate Bourbon Cake

1. 1 cup (2 sticks) unsalted butter, more for greasing pan -

2. 2 cups all-purpose flour, more for dusting pan -

3. 5 ounces high quality, unsweetened dark chocolate -

4. 1/4 cup instant espresso powder (can use instant coffee) -

5. 2 tablespoons unsweetened natural cocoa powder -

6. About 1 cup very hot (not boiling) water -

7. 1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling -

8. 1/2 teaspoon kosher salt -

9. 2 cups sugar -

10. 3 large eggs -

11. 1 tablespoon vanilla extract -

12. 1 teaspoon baking soda -

13. 1/4 cup powdered sugar, for sprinkling -

How to cook deliciously - Chocolate Bourbon Cake

1. Stage

Preheat the oven to 325°F. Butter and flour the inside of a large (10 cup) Bundt pan.

2. Stage

Melt the chocolate: Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.

3. Stage

Mix the espresso powder, cocoa powder, hot water, bourbon, and salt: 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.

4. Stage

Beat the butter, then add sugar, eggs, vanilla, baking soda, and melted chocolate: 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.

5. Stage

Alternate adding the bourbon-espresso mixture with flour: 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.

6. Stage

Bake: 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.

7. Stage

Cool, then sprinkle with bourbon and powdered sugar: 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.