The recipe goes like this:
You need to have:
225g unsalted butter, softened (more for greasing the cake tin)
2 cups plain flour (more for dusting the cake tin)
142g high quality dark chocolate
1/4 cup instant coffee granules
2 tbs plain cocoa powder
1 cup bourbon whiskey (more for soaking)
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
1/4 cup icing sugar (for dusting)
You need to do:
Preheat oven to 160°C. Grease and flour a large bundt tin . Melt chocolate in a microwave oven or in a bain marie over simmering water. Let cool.
Put instant espresso and cocoa powder in a large measuring jug. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in whiskey and salt, let cool.
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.
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 tin and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes.
Transfer the cake to a rack in its tin and soak with a little more whiskey. Let cool for a while, then unmold. Let cool completely and dust with icing sugar before serving.
This cake will stay soft and moist for a few days under cellophane in a cool place.
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| It's that good! |
