1 3/4 c Brewed coffee
1/4 c Bourbon whiskey
5 oz Unsweetened chocolate
1/2 lb Butter; cut into pieces
2 c Sugar
2 c All purpose flour
1 1/2 ts Baking soda
1/8 ts Salt
2 Eggs; lightly beaten
1 ts Vanilla extract
Confectioners’ sugar; for
-dusting
Preheat the oven to 275 degrees. Grease and flour a 9 by 2-inch round cake
pan.
Combine the coffee, bourbon, and chocolate in the top of a double boiler.
Place over simmering water and stir until the chocolate melts. Whisk in the
butter, a little at a time, until all of it is melted. Remove from the
heat, transfer to a large bowl, and beat in the sugar.
Sift together the flour, soda, and salt into a bowl. Add the sifted
ingredients to the coffee mixture. Beat well for about 1 minute. Add the
eggs and vanilla and beat until the batter is smooth. Pour the batter into
the pan.
Bake for 1 1/2 hours, or until a toothpick inserted in the center comes out
clean. Let the cake cool in the pan for 30 minutes, then turn out onto a
rack. When ready to serve, dust the top of the cake with confectioners’
sugar.
Yield: 10 servings
Yields
4 Servings
