This Southern Classic combines coffee, bourbon and chocolate.
A very simple cake to make.
½ pound plus 2
teaspoons unsalted butter, cut into ½ inch pieces
1 tablespoon
unsweetened cocoa powder
2 cups bleached
all-purpose flour
1 teaspoon baking
soda
1/8 teaspoon salt
½ cup bourbon
1 ½ cups strong
brewed coffee, cooled
5 ounces
unsweetened chocolate, chopped
1 ¾ cups sugar
1 teaspoon pure
vanilla extract
2 large eggs
lightly beaten
1. Preheat the oven to 275 degrees F.
2. Grease a Bundt
pan with 2 teaspoons of the butter, then lightly dust
with the cocoa.
3. Sift the flour
with the baking soda and salt into a bowl, and set aside.
4. Warm the
Bourbon and coffee in the top of a double boiler or a stainless steel bowl set
over a pan of simmering water for 5 minutes. Add the
chocolate and remaining butter and cook, stirring, until melted and smooth,
about 3 minutes. Remove from the heat. Add the sugar and stir to dissolve. Cool
slightly.
5. Using a whisk or an electric mixer, stir the flour, ½ cup at
a time, into the chocolate. Add the vanilla and eggs, whisking to mix well.
6. Pour the
batter into the prepared pan and bake for 1 hour. (The cake will be slightly
soft in the middle).
7. Remove form
the oven and let rest in the pan for 20 minutes, then turn out onto a cooling
rack to cool for at least 30 minutes before serving.
2 tablespoons
butter
2 ounces
unsweetened chocolate
1 cup sifted
confectioners’ sugar
2 tablespoons
boiling water
Melt together the
butter and the chocolate. Stir in the sifted confectioners’ sugar and boiling
water. Beat until smooth. Add more confectioners’ sugar or boiling water to get
the desired consistency. Drizzle over cake.