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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is very good with a large dip of vanilla ice cream. Ingredients:
1/2 lb butter, cut in 1/2 inch pieces,plus |
2 teaspoons unsalted butter |
1 tablespoon unsweetened cocoa powder |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/8 teaspoon salt |
1/2 cup good bourbon |
1 1/2 cups strong brewed coffee, cooled |
5 ounces chopped unsweetened chocolate |
1 3/4 cups sugar |
1 teaspoon pure vanilla extract |
2 large grade a eggs, lightly beaten |
Directions:
1. Preheat your oven to 275 degrees.
2. Grease a bundt pan with the 2 teaspoons of butter and then you will lightly dust pan with cocoa.
3. Mix flour salt and baking soda by sifting into a bowl.
4. Warm coffee and bourbon in a stanless steel bowl placed in a pan of simmering water for 5 minutes.
5. Add your chocolate, the remaining butter and cook, stirring until melted and smooth.
6. Remove from the heat and add sugar; stir until dissolved.
7. Next stir in the flour a 1/2 cup at a time into chocolate mix.
8. Add the vanilla and eggs.
9. Blend with a whisk or electric mixer.
10. Pour batter into bundt pan and bake for 1 hour.
11. After baking cake will still be slightly soft in the middle.
12. After removing cake from the oven let it stand at least 20 minutes.
13. Then turn out onto a cooling rack to cool for at least 30 minutes more before you serve.
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