- 1 cup (2 sticks) unsalted butter, softened,
- 2 cups all-purpose flour
- 5 ounces high quality, unsweetened dark chocolate
- 1/4 cup instant espresso powder (can use instant coffee)
- 2 tablespoons unsweetened cocoa powder
- 1 cup bourbon whiskey + 1-2 shots more for final garnish
- 1/2 teaspoon kosher salt
- 2 cups sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/4 cup powdered sugar for garnish
Preheat oven to 325°F. Grease and flour one 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.
In a large measuring cup (2 cup or larger), combine espresso mix, cocoa powder and 3/4 - 1 cup boiling water -- total mixture should come up to the 1 cup line. Mix until powders dissolve. Stir in whiskey and salt; let cool.
In a large mixing bowl, beat softened butter until fluffy. Add sugar and beat until well combined. Add 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.With the mixer on the lowest speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top.
For a bundt cake, bake for 60 - 70 minutes until a cake tester inserted into center of cake comes out clean. For loaf pans, begin checking at the 55 minute mark.
Remove from oven and transfer to a cake rack. Let cool for about 15 minutes and then unmold to your serving dish. Sprinkle with additional bourbon and allow to cool completely. Dust with powdered sugar prior to serving.
Note: If serving bundt-style, then serve with whipped cream in the center. The loaf-pan version is great for buffet entertaining -- serve sliced on a tray with a bowl of whipped cream to the side for self-service.
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