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86-Proof Chocolate Cake

Get it all on this Recipe...

Download 86-Proof Chocolate Cake as pdf
Servings
12 to 24
Cooking Time
1 hr. 10 min.
Difficulty Level
Average
Ingredients
  • Fine, dry bread crumbs
  • 5 oz. unsweetened chocolate
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup dry instant coffee or espresso
  • Boiling water
  • Cold water
  • ½ cup + bourbon
  • ½ lb. sweet butter
  • 1 teaspoon pure vanilla extract
  • 2 cups granulated sugar
  • 3 eggs
Preparation Instructions

1

Move the oven rack 1/3 of the way up from the bottom of the oven. Preheat the oven to 325 degrees F. Butter a 9 in. Bundt pan and dust with fine, dry bread crumbs.

2

Place the chocolate on top of a double broiler on low heat. Cover until melted, then uncover and remove the top of the double broiler. Set it aside to cool a little.

3

Mix together the flour, baking soda, and salt.

4

In a 2 cup liquid measuring cup, dissolve the instant coffee grounds in a little boiling water. Add enough cold water to make the coffee reach the 1 ½ cup line. Add the bourbon.

5

In the bowl of an electric mixer, cream the butter. Add the vanilla and sugar, beating well. One at a time, add the eggs, beating until smooth after each addition. Add the chocolate, beating well.

6

On low speed, add a third of the dry ingredients and mix well. Add ½ the liquid ingredients and mix well. Beat in another 1/3 of the dry ingredients, followed by the remaining liquid ingredients and the final 1/3 of the dry ingredients. The resulting batter should be smooth and thin.

7

Pour the batter into the prepared pan and bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and cool in the pan for 15 minutes. Invert onto a wire rack and splash with a little bourbon, if desired. Let the cake completely cool.

86-Proof Chocolate Cake

Adapted from Maida Heatter’s Book of Chocolate Desserts

This is a moist dark cake with bourbon and coffee. Make it in a Bundt cake pan and sprinkle the finished cake with a little powdered sugar, if desired. You may also substitute the bourbon with Amaretto, cognac, or Scotch whiskey.

★★★★   22 votes
Reviews (2)
byLara, August 18, 2012
The recipe of this one was really great! My sister and I did this and it tastes very good! I should try more recipes posted in this site.
byDaryll, July 2, 2012
This i totally recommend , it's very easy to prepare plus the taste is extravagant , i bet all of you will surely say "delicious!". this recipe belongs to my must try menu.
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