Recipe Photo is not available
Veena Jain

Chocolate Bourbon Cake

By Veena Jain 3 views  4 years ago

Ingredients :

- 1 cup (2 sticks) unsalted butter, softened, 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 (can use instant coffee)
- 2 tablespoons unsweetened cocoa powder
- 1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
- 1/2 teaspoon kosher salt
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/4 cup confectioners’ sugar (powdered sugar), for sprinkling


Method :

1) Preheat oven to 325°F. Grease and flour a large bundt pan (10 cup capacity), or two 8- or 9-inch loaf pans. Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.

2) Put instant espresso and cocoa powder in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve.Stir in whiskey and salt; let cool.

3) Beat softened butter until fluffy (2-3 minutes on high). Add sugar and beat until well combined. Add 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.

4 )With the mixer on the lowest speed, beat in a third of the whiskey espresso cocoa 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 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

5 )Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool. Sprinkle powdered sugar through a mesh sieve over the cake before serving.

Reference :
Melissa Clark

Tags :

Chocolate Bourbon Cake

Related Recipes

Baked Mexican R
by Veena Jain

Baked Apple and
by Veena Jain

Baked Mushroom
by Veena Jain

Risotto with Sp
by Veena Jain

Almond Panna Co
by Veena Jain

Sweet Corn With
by Veena Jain

Lobster fra Dia
by Veena Jain

Cioppino
by Veena Jain

Apple Coffee Ca
by Veena Jain

Flourless Lemon
by Veena Jain

Pecorino Raviol
by Veena Jain

Asparagus
by Veena Jain

Buttery Tomato
by Veena Jain

Classic Baked A
by Veena Jain

Baked Pasta She
by Veena Jain

Affogato with C
by Veena Jain

Panna Cotta
by Veena Jain

Tuna Pomodoro
by Veena Jain

Fusilli with He
by Veena Jain

Pasta in White
by Catrine

Pizza sauce
by Catrine
Comments