Monday, March 16, 2009

Chocolate-Bourbon Cake

I totally forgot to take a picture of this cake before we sliced into it, and I wasn't sure if it would turn out well or not so there are no pictures of me making it. However - this cake just made my top 10 list of favorite desserts. EVER. And I am going to share the recipe with you, but first I have to give credit to Simply Recipes which is where I originally found this recipe.

Chocolate Bourbon Cake

1 cup unsalted butter, softened
2 cups all-purpose flour
5 oz unsweetened or semi-sweet chocolate
1/4 c strong coffee
2 Tb unsweetened cocoa powder
boiling water
3/4 cup bourbon whiskey
½ tsp kosher salt
2 cups granulated sugar
3 large eggs, room temp
1 Tb vanilla extract
1 tsp baking soda
¼ cup confectioners’ sugar

Preheat oven to 325°F. Grease and flour a large bundt pan (10 cup capacity).
Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.
Put coffe and cocoa powder in a 2-cup (or larger) glass-measuring cup. Add enough boiling water to come up to the 3/4 cup measuring line. Mix until powder dissolves. Stir in whiskey and salt; let cool.
Beat softened butter until fluffy (2-3 minutes on high). Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
With the mixer on low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10.
Cool cake on a rack. Remove from pan after 15 minutes and let cool. Sprinkle powdered sugar through a mesh sieve over the cake before serving.

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