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Dusting of unsweetened cocoa
Grease a bundt pan and dust with unsweetened cocoa.
Preheat oven to 275°F.
Simmer water, coffee, and bourbon together for 3
minutes. Add chocolate and butter and stir gently
over medium heat until melted and smooth. Remove from
heat, stir in sugar until blended, and cool for 3
minutes.
Stir together flour and baking soda; set aside.
Transfer chocolate to a large bowl of an electric
mixer. At medium speed, add flour 1/2 cup at a time,
to chocolate batter, then mix another minute. Add
eggs, 1 at a time, then add vanilla (batter will be
thin). Pour into pan and bake for 1 hour and 20
minutes or until cake tests done. Cool on a rack for
20 minutes.
Poster's Notes:
Hint: This cake is best if not refrigerated. It may be difficult to remove pan from pan, which is why the
dusting of cocoa is recommended --- it works better than flour.
Posted by Susan Greene
Nutritional Info Per Serving:
1-3/4 cups water
2 teaspoons instant coffee
1/4 cup bourbon liquor
5 oz. unsweetened chocolate
1 cup butter
2 cups sugar
2 cups all-purpose flour
1 tsp. baking soda
2 large eggs
1 tsp. vanilla