Bourbon
Chocolate
Cake
2
cups
all-purpose
flour
1
tsp
baking
soda
1/2
tsp
salt
1
tbsp
unsweetened
cocoa
3
ounces
unsweetened
chocolate
squares
2
ounces
sweet
chocolate
squares
1/4
cup
instant
coffee
2
tbsp
boiling
water
1/2
cup
plus
2
tbsp
bourbon,
divided
1
cup
unsalted
butter,
softened
2
cups
granulated
sugar
3
large
eggs
1
1/2
tsp
vanilla
extract
1
tbsp
confectioner's
sugar
Fresh
figs
and
sweetened
whipped
cream
for
garnish
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.
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.
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.
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.
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.)
Sift
confectioners'
sugar
on
top
of
cake.
Serve
with
fresh
figs
and
whipped
cream,
if
desired.
Submitted By (Miki)
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