Prep 10 mins
Cook 1 hr
This is from Emeril Lagasse's new book, Prime Time Emeril
- 1⁄2 lb unsalted butter
- 2 teaspoons unsalted butter, cut into 1/2-inch pieces
- 1 tablespoon unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄2 cup Bourbon
- 1 1⁄2 cups strong brewed coffee, cooled
- 5 ounces unsweetened chocolate, chopped
- 1 3⁄4 cups sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, lightly beaten
- Preheat the oven to 275 °F.
- Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
- Sift the flour with the baking soda and salt into a bowl, and set aside.
- Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes.
- Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes.
- Remove from the heat.
- Add the sugar and stir to dissolve.
- Cool slightly.
- Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate.
- Add the vanilla and eggs, whisking to mix well.
- Pour the batter into the prepared pan and bake for 1 hour.
- (The cake will be slightly soft in the middle.) Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.
This cake is delicious for sure,moist and easy to make. It did take longer to prep. But well worth it. I served for sunday dinner. A real big hit.
I have made this a few times and it is great tasting. The only thing is that sometimes when I bake it, following all of the directions, the cake is too raw in side after an hour of baking. That happened today, even when I let it go a few minutes more, and so it didn't come out of the pan well and looks too raw. I should have listened to my gut instinct and left it in the oven for another 15 minutes or so. I think the problem can happen if one's oven is a little less hot than normal, even though in this case, my oven is brand new.