Our Signature Bourbon Fudge Cake
2 Tsp Unsweetened cocoa
1¾ Cup Water
2 Tsp Instant espresso
¼ Cup Kentucky bourbon (Woodford Reserve)
5 Oz Unsweetened chocolate, chopped
2 Stick Unsalted butter, cut into small
pieces and softened
2 Cup Sugar
2 Cup All-purpose flour
1 Tsp Baking soda
Dash of salt
2 Ea Large eggs, room temperature
1 Tsp Vanilla extract
Preheat oven to 275º. Coat a 12-cup Bundt pan and dust with the unsweetened cocoa. Remove excess cocoa and set aside.
Combine water, instant espresso, and bourbon in a medium-size heavy saucepan. Simmer over low heat for 3 minutes. Add chocolate and butter; cook over a moderate heat, stirring until the mixture is melted and smooth. Remove from heat. Add sugar and stir until well blended. Let cool 3 minutes. Transfer the chocolate mixture to a large bowl. Combine flour, baking soda, and salt in a small bowl. Add flour mixture, ½ cup at a time, to the chocolate mixture using an electric mixer on medium speed. Continue to beat for 1 minute after all the flour has been added. Beat in the eggs one at a time. Add vanilla extract and mix until smooth.
Cool in the pan on a rack for 20 minutes. Invert the cake onto the rack, remove the pan and cool completely. Serve at room temperature.
Note: Use instant coffee IF instant espresso is unavailable.
Chocolate Ganache
4 Oz Semisweet chocolate chips
¼ Cup Heavy cream
½ Tsp Instant coffee granules
Melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cake.
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