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- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 1/4 cups strong brewed coffee
- 1/4 cup bourbon or brandy
- 5 1-oz squares unsweetened chocolate
- 1 cup butter (2 sticks)
- 2 cups sugar
- 2 eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- powdered sugar
- ice cream, for serving
Preheat oven to 275°. Sift the ﬂour, salt
and the baking powder together, ensuring
it is mixed well.
Combine the coffee, bourbon or brandy,
chocolate, and butter or margarine in the top
of a double boiler. Heat until the chocolate
and butter have melted, stirring occasionally.
Pour the chocolate mixture into a large
bowl. Using an electric mixer on low speed,
gradually beat in the sugar. Continue beating
until the sugar has dissolved.
Raise the speed to medium and add the
sifted dry ingredients. Mix well, then beat
in the eggs and vanilla until thoroughly
Pour the batter into a generously greased
3-quart Bundt pan that has been dusted
lightly with cocoa powder or ﬂour. Adjust
rack so cake will bake in top half of oven.
Bake for about 1 hour 20 minutes, or until
a wooden pick or cake tester inserted in
center comes out clean.
Let cake cool in the pan for 15 minutes, then
unmold onto a wire rack. Let cool completely.
When cake is cooled, dust lightly with
Appeared in print on 4.29.09