Chocolate Bourbon Bundt Cake

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 Raspberry jam to spread on the individual

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/4 tsp Baking soda
  • 4 oz Bittersweet chocolate
  • 1 cup Cocoa powder, unsweetened
  • 4 oz Milk chocolate
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 2 cups Sugar
  • 1 1/2 tsp Vanilla
  • 1 Whipped cream

• Drinks

  • 1 1/2 cups Coffee
  • 1/2 tsp Espresso, instant powder

• Dairy

  • 19 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 5/8 cup Bourbon

Found on us9.campaign-archive2.com

Ingredients

• 1 cup unsweetened cocoa powder, plus 3 tablespoons for dusting the baking pan
• 1½ cups brewed coffee (I substituted 1 teaspoon instant espresso powder and 1½ cups of water)
• ½ cup Bourbon
• 16 tablespoons unsalted butter
• 2 cups sugar
• 2 cups all-purpose flour
• 1¼ teaspoons baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla
• raspberry jam to spread on the individual slices (optional)
• whipped cream (optional)
• ½ cup heavy cream
• 3 tablespoons unsalted butter
• ½ teaspoon instant espresso powder
• ½ teaspoon vanilla
• pinch of salt
• 2 tablespoon Bourbon
• 4 ounces bittersweet chocolate, finely chopped
• 4 ounces milk chocolate, finely chopped

Directions

• Head on over to epicurious.com for instructions.
• Add cream, butter, espresso powder, vanilla and salt into a sauce pan, bring to a boil and stir until you have a homogeneous mix.
• Take off the heat and add the Bourbon.
• Pour the hot cream mix over the chocolate and let sit for 1 minute.
• Stir together until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of hot water to get rid of the last pieces of chocolate).
• Pour over the cake and let set.
• Serve with whipped cream and/or raspberry jam.