Mocha Bourbon Mud Cake
Ingredients
- 6 oz. unsweetened chocolate, coarsely chopped ⓘ
- 3 Tbsp. instant espresso powder or instant coffee granules ⓘ
- 1 3/4 c. all-purpose flour ⓘ
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt ⓘ
- 1 c. unsalted butter, room temperature ⓘ
- 2 c. granulated sugar ⓘ
- 4 large eggs, room temperature ⓘ
- 1 1/2 tsp. vanilla extract ⓘ
- 1/2 c. bourbon ⓘ
- confectioners sugar
- sweetened whipped cream ⓘ
Instructions
- Preheat oven to 350 degrees.
- Butter and flour a 10 inch springform pan or Bundt pan.
- Melt chocolate in top pan of a double boiler over gently simmering water or in a microwave; set aside.
- In a small cup, dissolve espresso powder in 1/4 cup boiling water.
- In a medium size bowl, whisk together flour, baking soda and salt.
- In large bowl of electric mixer, beat butter and sugar until light and fluffy, 2 to 3 minutes.
- Add eggs one at a time, beating well after each addition.
- Beat in vanilla. On low speed, beat in 1/3 of flour mixture.
- Beat in espresso, then beat in bourbon.
- Beat in 1/2 of remaining flour mixture with 1 cup water, then beat in the rest of flour mixture.
- Pour batter into prepared pan, and smooth top.
- Bake 55 to 60 minutes, until top is slightly puffy and a toothpick inserted in center comes out clean.
- Let cool completely in pan on a wire rack.
- To serve, run a sharp knife around side of springform pan.
- Remove side of pan and transfer cake to a serving platter.
- Cake will keep, covered at room temperature, for several days.
- Sprinkle with confectioners sugar, cut into slices and serve with whipped cream. Makes 10 servings.
Nutrition & Diet Analysis (per serving)
637
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).