Saturday, July 4, 2009

Chocolate-Bourbon Cake


Chocolate-Bourbon Cake from Coastal Living


Makes 16 servings


  • 1/2  cup  bourbon
  • 1 1/3  cups  sugar
  • 12  ounces  bittersweet chocolate, coarsely chopped
  • 1  cup  (8 ounces) butter, cut into pieces
  • 5  large eggs
  • 1 1/2  tablespoons  all-purpose flour
  • 2 1/2  tablespoons  cocoa powder, divided
  • Hot water
  • Coffee-Bourbon Syrup
  • Hazelnuts


Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.

Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.

Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.

Bake at 375° for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.

Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts.

Jeff Jackson, Jeff Jackson, Photo: Fran GealerCoastal Living, NOVEMBER 2007

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