Bourbon Chocolate Cake Recipe

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Type: Bourbon Chocolate Cake Free Cooking Recipe – Dessert

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Ingredients / Directions
2 cup(s)s all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tbsp unsweetened cocoa
3 ounces unsweetened chocolate squares
2 ounces sweet chocolate squares
1/4 cup(s) instant coffee
2 tbsp boiling water
1/2 cup(s) plus 2 tbsp bourbon
1 cup(s) unsalted butter
2 cup(s)s granulated sugar
3 large eggs
1 1/2 teaspoon 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(s) 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(s) glass measure; add enough cold water to equal 1-1/2 cup(s)s. Stir in 1/2 cup(s) 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.

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