Mocha-bourbon Mud Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 6 ounces unsweetened chocolate, coarsely chopped
• 3 tablespoons instant espresso powder or 3 tablespoons instant coffee granules
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 4 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 cup bourbon
• 1 1/4 cups water, in total
• confectioners' sugar, for serving
• sweetened whipped cream, for serving

Recipe

• 1 preheat oven to 350°.
• 2 butter and flour a 10-inch springform pan or bundt pan.
• 3 melt chocolate in top pan of double boiler over gently simmering water or in a microwave; set aside.
• 4 in a small cup, dissolve espresso powder in 1/4 cup boiling water.
• 5 in a medium size bowl, whisk together flour, baking soda, and salt.
• 6 in a large bowl, beat sugar and butter with an electric mixer until light and fluffy, 2 to 3 minutes.
• 7 add eggs, one at a time, beating well after each addition; beat in vanilla.
• 8 on low speed, beat in 1/3 of flour mixture.
• 9 beat in espresso, then beat in bourbon.
• 10 add melted chocolate to mixture and blend well.
• 11 beat in 1/2 of remaining flour mixture with 1 cup water, then beat in the rest of the flour mixture.
• 12 pour batter into prepared pan and smooth top.
• 13 bake 55 to 60 minutes, until top is slightly puffed and a toothpick inserted in center comes out clean.
• 14 let cool completely in pan on a wire rack.
• 15 to serve, run a sharp knife around the side of the springform pan.
• 16 remove side of pan and transfer cake to a serving platter.
• 17 cake will keep, covered at room temperature, for several days.
• 18 sprinkle with confectioners' sugar, cut into slices, and serve with whipped cream.