Bourbon Chocolate Tipsy Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp. unsweetened cocoa powder
2 cups flour
1 tsp baking soda
1/2 tsp salt
3.5 oz semi-sweet chocolate, chopped
1.5 oz.. unsweet baking chocolate, chopped
1/4 cup instant coffee crystals
2 tbsp boiling water
1/2 cup bourbon
1 cup unsalted buttered, softened
2 cups sugar
3 eggs
1-1/2 tsp vanilla
2 tbsp bourbon
Powdered sugar
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Directions: |
Directions:1. Butter a 12 cup bundt pan. Add cocoa powder to pan; shake and tilt pan to coat the bottom sides and tube and shake out the excess. In a bowl combine flour, baking soda, and salt.
2. In small microwave bowl combined the unsweetened and sweet chocolates. Microwave for about a minute. Stir. Microwave in 30 second sets, stirring until melted. Cool slightly.
3. In 2-cup glass measure dissolve coffee crystals in the boiling water. Add enough cold water to measure 1.5 cups liquid. Stir in 1/2 cup bourbon.
4. In large bowl beat butter for 30 seconds and then add sugar and beat well. Beat in eggs one at a time . Beat in melted chocolate and vanilla. Alternatively add flour mixture and bourbon mixture to chocolate mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. Pour into pan.
5. Bake 325F about 60 minutes or until wooden toothpick comes out clean. Remove from heat and allow to cool on a wire rack for 15 minutes. Invert onto rack and allow to cool completely. Brush cake with remaining 2 tbsp. of the bourbon. Allow to sit for a few minutes and sift powder sugar over cake. |
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