MOCHA-BOURBON MUD CAKE

Mocha-Bourbon Mud Cake image

Provided by Leslie in Texas

Categories Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 13

6 ounces unsweetened chocolate, coarsely chopped
3 tablespoons instant espresso powder or 3 tablespoons instant coffee granules
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/2 cup Bourbon
1 1/4 cups water, in total
confectioners' sugar, for serving
sweetened whipped cream, for serving

Steps:

Preheat oven to 350°.
Butter and flour a 10-inch springform pan or Bundt pan.
Melt chocolate in top pan of double boiler over gently simmering water or in a microwave; set aside.
In a small cup, dissolve espresso powder in 1/4 cup boiling water.
In a medium size bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat sugar and butter with an electric mixer until light and fluffy, 2 to 3 minutes.
Add eggs, one at a time, beating well after each addition; beat in vanilla.
On low speed, beat in 1/3 of flour mixture.
Beat in espresso, then beat in bourbon.
Add melted chocolate to mixture and blend well.
Beat in 1/2 of remaining flour mixture with 1 cup water, then beat in the rest of the flour mixture.
Pour batter into prepared pan and smooth top.
Bake 55 to 60 minutes, until top is slightly puffed and a toothpick inserted in center comes out clean.
Let cool completely in pan on a wire rack.
To serve, run a sharp knife around the side of the springform pan.
Remove side of pan and transfer cake to a serving platter.
Cake will keep, covered at room temperature, for several days.
Sprinkle with confectioners' sugar, cut into slices, and serve with whipped cream.