BOURBON CHOCOLATE ESPRESSO BUNDT CAKE

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BOURBON CHOCOLATE ESPRESSO BUNDT CAKE (for twelve)

1 cup unsweetened cocoa powder (not Dutch process) plus 3 tablespoons for dusting pan

1-½ cups brewed coffee

½ cup good-quality bourbon

2 sticks (1 cup) unsalted butter, cut into 1-inch pieces

2 cups sugar

2 cups all-purpose flour

1-¼ teaspoons baking soda

½ teaspoon salt

2 large eggs

1 teaspoon vanilla

bourbon sauce to accompany (recipe follows)


1. Put oven rack in middle position and preheat oven to 325*. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.

2. Heat coffee, bourbon, butter and remaining cup cocoa powder in a 3 quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.

3. While chocolate mixture cools, whisk together flour, baking soda, and salt in bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into Bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 50 to 60 minutes.

4. Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using the tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

NOTE: This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper or wrapped well in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.

adapted from Gourmet Magazine, September, 2005

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BOURBON SAUCE (1-1/4 cups)

½ cup (1 stick) unsalted butter

2 large eggs

1 cup packed dark brown sugar

1 teaspoon pure vanilla extract

¼ cup good-quality bourbon


1. Put butter, egg yolks, brown sugar, vanilla and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160* on a candy thermometer, about 7 minutes.

from Martha Stewart Living

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