86 Proof Chocolate Cake!
Serving Size : 8
5 ounces unsweetened chocolate
2 cups sifted all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup instant coffee -- or espresso
boiling water
cold water
1/2 cup bourbon
1/2 pound unsalted butter
1 teaspoon vanilla
2 cups sugar
3 large eggs
Preheat oven to 325 and adjust rack 1/3 up from bottom. You will need a 9 in bundt Pan (smallest size called a mini bundt) or any other fancy tub pan with a 10 cup capacity. Butter the pan and dust with fine dry bread crumbs. Shake out extra crumbs.
Melt chocolate and cool slightly. Sift flour, baking soda and salt, set aside disolve the coffee in a 2 cup measure in a bit of boiling wter, add cold water to make 1 1/2 cups. Add the bourbon.
Cream butter, add vanilla and sugar and beat well. Add eggs, one at a time. Add the chocolate and beat until smooth.
On low speed add the sifted dry ingredients alternating with the liquid.
Be sure to beat until smooth after each addition. It will be a thin mixture.
Pur into prepared pan and tap to make sure top is even. If the mixture comes almost to the top of the pan, don't worry it won't run over and you will have a nice high cake
Bake for 1 hour and 10 or 15 minutes, until tester comes out clean.
Cool in pan about 15 minutes and refrigerate in plastic wrap when completely cool.
TO SERVE:
Sprinkle the cake with a bit of bourbon and sift powdered sugar over top.
NOTES : This is wonderful served with a heaping spoon of vanilla or bourbon whipped cream.
You can substitute your favorite spirit or liquor for the bourbon.
Serving Size : 8
5 ounces unsweetened chocolate
2 cups sifted all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup instant coffee -- or espresso
boiling water
cold water
1/2 cup bourbon
1/2 pound unsalted butter
1 teaspoon vanilla
2 cups sugar
3 large eggs
Preheat oven to 325 and adjust rack 1/3 up from bottom. You will need a 9 in bundt Pan (smallest size called a mini bundt) or any other fancy tub pan with a 10 cup capacity. Butter the pan and dust with fine dry bread crumbs. Shake out extra crumbs.
Melt chocolate and cool slightly. Sift flour, baking soda and salt, set aside disolve the coffee in a 2 cup measure in a bit of boiling wter, add cold water to make 1 1/2 cups. Add the bourbon.
Cream butter, add vanilla and sugar and beat well. Add eggs, one at a time. Add the chocolate and beat until smooth.
On low speed add the sifted dry ingredients alternating with the liquid.
Be sure to beat until smooth after each addition. It will be a thin mixture.
Pur into prepared pan and tap to make sure top is even. If the mixture comes almost to the top of the pan, don't worry it won't run over and you will have a nice high cake
Bake for 1 hour and 10 or 15 minutes, until tester comes out clean.
Cool in pan about 15 minutes and refrigerate in plastic wrap when completely cool.
TO SERVE:
Sprinkle the cake with a bit of bourbon and sift powdered sugar over top.
NOTES : This is wonderful served with a heaping spoon of vanilla or bourbon whipped cream.
You can substitute your favorite spirit or liquor for the bourbon.