Recipe of the Week

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.

Pour the batter into the Bundt pan. Bake for 80 to 90 minutes or until the cake tester comes out clean and the cake pulls away from the sides of the pan. (Our oven runs a little warm so we bake for about 66 minutes)

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.

This is our absolute favorite chocolate cake! It is so moist. If you like, serve with ice cream, or crème fraiche, whipped cream, a good raspberry sauce, or let it stand alone.

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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