Although this is a bundt pan recipe, you can also use the same amount of batter for 2 loaf pans (8 or 9 inch pans). Baking time will be less if you use loaf pans. Test at 55 minutes.
- 1 cup (2 sticks) unsalted butter, more for greasing pan
- 2 cups all-purpose flour, more for dusting pan
- 5 ounces high quality, unsweetened dark chocolate
- 1/4 cup instant espresso (can use instant coffee)
- 2 tablespoons unsweetened natural cocoa powder
- 1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
- 1/2 teaspoon kosher salt
- 2 cups white granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/4 cup confectioners’ sugar (powdered sugar), for sprinkling
1 Preheat oven, prepare bundt pan: Preheat oven to 325°F. Butter and flour the inside of a large (10 cup) bundt pan.
2 Melt chocolate: Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool. Put a cup of water on to boil.
3 Mix instant espresso, cocoa powder, boiling water, bourbon, salt: Put instant espresso (or instant coffee) and cocoa powder in a large (at least 2 cup) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in the bourbon and salt. Set aside and let cool.
4 Beat butter, add sugar, eggs, vanilla, baking soda, melted chocolate: Beat butter until fluffy (2-3 minutes on high using an electric mixer). Add sugar and beat a minute longer. Add the eggs one at a time, beating a minute after each addition. Add the vanilla extract, baking soda and melted chocolate.
5 Alternate adding bourbon espresso mixture with flour: With the mixer on the lowest speed, beat in a third of the bourbon espresso cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with bourbon mixture.
6 Bake: Scrape batter into prepared bundt pan and smooth the top. Bake at 325°F until a tester inserted into center of cake comes out clean, about 1 hour 10 minutes.
7 Cool, sprinkle with whisky and powdered sugar: Move the cake to a rack. Gently un-mold after 15 minutes and sprinkle the cake with a little more bourbon whiskey. Let the cake cool completely before serving. Sprinkle powdered sugar through a mesh sieve over the cake before serving.