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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 16 |
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My friend Judy celebrated Thanksgiving with a sumptuous meal and for dessert she served an array of different pastries and one of them was this Chocolate Bourbon Cake. A wonderful time was had by all and with time I will post some of the fantastic foods from that beautiful evening. She made two and three of everything so as to be able to feed a couple other families - it was lovely! Ingredients:
1/2 cup sugar |
1/2 cup water |
1/4 cup strong brewed coffee (we used cuban coffee) |
1 tablespoon bourbon |
1/2 cup bourbon |
1 1/3 cups sugar |
12 ounces bittersweet chocolate, coarsely chopped |
1 cup butter, cut into pieces |
5 large eggs |
1 1/2 tablespoons all-purpose flour |
2 1/2 tablespoons cocoa powder, divided |
hot water |
hazelnuts (optional) or macadamia nuts (optional) or pecans (optional) |
Directions:
1. MAKE COFFEE-BOURBON SYRUP:.
2. Bring sugar, eater and coffee to a boil in a medium saucepan over medium-high heat.
3. Cook 5 minutes; remove from heat & stir in bourbon.
4. MAKE CHOCOLATE-BOURBON CAKE:.
5. Preheat oven to 375°F
6. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
7. Combine bourbon and sugar in a large saucepan; bring mixture to a boil.
8. Remove from heat, and add chocolate and butter, stirring until smooth.
9. Set aside, and let cool to room temperature.
10. Beat in eggs, one at a time, until very well blended.
11. Fold in flour and 1 1/2 tablespoons cocoa powder.
12. Pour batter into prepared cake pan.
13. Set pan in a large roasting pan filled to depth of 1 inch with hot water.
14. Bake at 375°F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
15. Cool cake; cover and refrigerate 6 hours or overnight.
16. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder.
17. Top with hazelnuts.
18. ENJOY!
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