How to make it

  • Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans).
  • Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate.
  • Let cool.
  • Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup.
  • Add enough boiling water to come up to the 1 cup measuring line.
  • Mix until powders dissolve.
  • Add whiskey and salt; let cool.
  • Using an electric mixer, beat 1 cup butter until fluffy.
  • Add sugar and beat until well combined.
  • Beat in the eggs, one at a time, beating well between each addition.
  • Beat in the vanilla extract, baking soda and melted
  • chocolate, scraping down sides of bowl with a rubber spatula.
  • On low speed, beat in a third of the whiskey mixture.
  • When liquid is absorbed, beat in 1 cup flour.
  • Repeat additions, ending with whiskey mixture.
  • Scrape batter into prepared pan and smooth top.
  • Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
  • Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey.
  • Let cool before serving, garnished with confectioners' sugar if you like.

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    " It was excellent "
    anitagae ate it and said...
    I'd like to say that I wouldn't like this- but dang, sounds good!
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