3 cups of bourbon and 3 chocolate bourbon cakes later….
I just went through 3/4th of a bottle of Maker’s Mark 46 bourbon. And yes, I am still typing properly and still on a mission to make my coworkers drunk through alcohol soaked desserts. Getting approvals seem so much easier after that slice of tiramisu or chocolate bourbon cake. It really does work that much easier.
Note: For the bourbon enthusiast, 1 cup of alcohol is perfect for that boozy chocolate flavor. For those that enjoy the taste of alcohol but can want to taste more of the chocolate, I’d recommend just 3/4 of a cup.
- 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 3/4 cup), more for sprinkling
- 1/2 teaspoon kosher salt
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 5 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1/2 tablespoon dark rum or bourbon(optional)
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.
For the chocolate ganache
6 Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum or bourbon if desired. Allow the ganache to cool slightly before pouring over a cake.