Mocha-Bourbon Mud Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement