Chocolate Bourbon Cake
(found at simplyrecipes.com)


5 oz unsweetened dark chocolate

1/4 c instant espresso / coffee
2 tbsp cocoa powder
scant 1 c boiling water

1 c bourbon
1/2 tsp salt

1 c unsalted butter, room temp
2 c sugar
3 eggs
1 tbsp vanilla
1 tsp baking soda

2 c flour

1/4 c bourbon
icing sugar



• preheat oven to 325º. Grease and flour a large bundt pan.

• melt chocolate in microwave. Set aside.

• pour instant espresso and cocoa in a medium sized bowl.
• add boiling water. Stir until dissolved.
• whisk in first cup of bourbon.

• cream butter until light and fluffy. add sugar. cream until light and fluffy again.
• add eggs one at a time.
• add vanilla, soda and melted chocolate. Mix until smooth.

• alternate adding bourbon mixture and flour in this order: bourbon flour bourbon flour bourbon, mixing well between each addition.
• pour into preparded bundt pan.
• bake for about an hour and 10 minutes, or until tester comes out clean.

• let cake cool in the pan for about 15 minutes. Unmold.
• baste with additional bourbon while still warm.
• If serving immediately, dust with icing sugar. If you are baking ahead of time, baste with a bit more bourbon (you really can't have enough) and dust with sugar right before serving.



Wednesday, May 29, 2009
Keely's Goodbye Dinner at Crystal & Marc's

(The cake is nice and moist and chocolatey and dense. The bourbon really comes through, but next time I would probably add even more. Like I said, you can't have enough.)