Sometimes I wonder how certain etiquette standards began. Like when someone passes away, family, friends, and neighbors bring food to the bereaved. Perhaps people wanted to support their loved ones and make the days following a loss easier, and not having to cook – or worry about refreshments to serve to visitors paying respects – was a kind way of doing that. And here we are, so many years later in human history, still doing that very same thing.
This cake is en route to Maryland with Mike today, as he travels to Annapolis to celebrate the life of his Uncle Haysie, who passed away earlier this week. Haysie was married for 45 years to Mike’s very dear Aunt Wendy, one of my absolute favorite in-laws. They were a wonderful couple, and I’m hoping this bourbon chocolate cake with make her smile.
For the cake
- 3 ounces unsweetened baking chocolate, chopped
- 2 ounces sweetened baking chocolate, chopped
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, at room temperature
- 2 cups sugar
- 3 eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 cup instant coffee crystals
- 2 tablespoons boiling water
- About 1 1/2 cups cold water
- 1/2 cup plus 2 tablespoons bourbon, divided
For the glaze
- 2 tablespoons butter, melted
- 3 tablespoons cocoa powder
- 1 1/4 cups powdered sugar
- 2-3 tablespoons warm water
- 1/2 tablespoon bourbon
Preheat oven to 325 degrees. Thoroughly butter a 10-inch Bundt pan and dust with cocoa powder, tapping out the excess.
In a microwave-safe bowl, combine chopped unsweetened and sweet baking chocolate. Microwave, uncovered, for 1 minute, then stir; continue microwaving in 15-30 second intervals and stirring until chocolate is completely melted. Set aside to cool slightly.
In a medium bowl, combine flour, baking soda, and salt; set aside.
In a mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating and scraping down the sides of the bowl between each addition. Beat in melted chocolate and vanilla extract.
In a 2-cup glass measuring cup, combine coffee crystals and boiling water; add enough cold water to bring the total liquid to 1 1/2 cups, then stir in the 1/2 cup bourbon.
Add flour mixture and coffee mixture to chocolate mixture in alternate batches, beginning and ending with the flour, and beating until just combined after each addition. You’ll want to scrape down your bowl a few times during the process.
Pour batter into prepared Bundt pan and bake for 55-60 minutes, until a cake tester comes out clean; I covered my cake around 45 minutes of baking to prevent over-browning. Remove from oven and allow to cool in the pan for about 15 minutes.
Turn cake out onto a wire rack and brush the top and sides with 2 tablespoons bourbon. Allow to cool completely before glazing.
To make the glaze, combine melted butter, cocoa powder, powdered sugar, and 2 tablespoons water in a bowl and stir until smooth; add bourbon and stir completely to combine. If your glaze is too thick, you can add one more tablespoon of water; I wanted a thicker glaze so I just used 2. Using a spoon, drizzle glaze over the cake; allow to set.
Store in an airtight container at room temperature for up to 2 days.