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Bourbon Chocolate Tipsy Cake




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon unsweetened cocoa
3 ounces unsweetened chocolate squares
2 ounces German sweet chocolate squares
1/4 cup instant coffee
2 tablespoons boiling water
1/2 cup plus 2 tablespoons bourbon -- divided
1 cup unsalted butter, softened -- (no substitutes)
2 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 tablespoon confectioner's sugar
fresh figs and sweetened whipped cream -- for garnish


Recipe



1. Heat oven to 325°. combine flour, baking soda and salt in medium bowl. Butter a 12-cup bundt pan. Sift cocoa along bottom and sides of pan to coat.

2. Combine chocolates in medium microwaveproof bowl. Microwave on high 1-1/2 minutes until almost melted; stir until smooth. Cool slightly, 2 to 3 minutes.

3. Dissolve coffee in boiling water in 2-cup glass measure; add enough cold water to equal 1-1/2 cups. Stir in 1/2 cup bourbon.

4. Beat butter and granulated sugar in large mixer bowl at medium-high speed until creamy. Beat in eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. With mixer at low speed, add dry ingredients alternately with bourbon mixture, beginning and ending with dry ingredients just until blended.

5. Pour batter into prepared pan. Bake 70 to 75 minutes, until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 15 minutes. Invert onto rack, unmold and cool completely. Brush top and sides with remaining 2 tablespoons bourbon. (Can be made ahead. Tightly wrap and store at room temperature up to 2 days.)

6. To serve: Sift confectioners' sugar on top of cake. Serve with fresh figs and whipped cream, if desired.

NOTES : This super-moist and decadent chocolate bundt cake is sweet but not overwhelming. Plan to bake it at least a day ahead, as the bourbon flavor mellows with standing.