Bourbon-Chocolate Tipsy Cake
Makes: 12 to 16 servings
Prep35 minsCool15 minsBake325°F1 hr
Bourbon-Chocolate Tipsy Cake
Ingredients
* *1 *
tablespoonunsweetened cocoa powder
* *2 *
cupsall-purpose flour
* *1 *
teaspoonbaking soda
* *1/2*
teaspoonsalt
* *3 *
ouncesunsweetened chocolate, chopped
* *2 *
ouncessweet baking chocolate, chopped
* *1/4*
cupinstant coffee crystals or instant espresso coffee powder
* *2 *
tablespoonsboiling water
* *1/2*
cupbourbon
* *1 *
cupunsalted butter, softened
* *2 *
cupssugar
* *3 *
eggs
* *1 1/2*
teaspoonsvanilla
* *2 *
tablespoonsbourbon
* **
Hard Sauce (see below)
Directions
*1.* Preheat oven to 325 degrees F. Butter a 10-inch fluted tube pan.
Add cocoa powder. Shake and tilt pan to coat bottom, side, and tube;
shake out any excess cocoa powder. Set pan aside. In a medium bowl stir
together flour, baking soda, and salt; set aside.
*2.* In a small microwave-safe bowl combine unsweetened chocolate and
sweet chocolate. Microwave, uncovered, on 100-percent power (high) for 1
minute; stir. Microwave, uncovered, for 30 seconds more; stir until
smooth. Cool slightly.
*3.* In a 2-cup glass measure combine coffee crystals and boiling water,
stirring to dissolve coffee crystals. Add enough cold water to coffee to
measure 1-1/2 cups. Stir in the 1/2 cup bourbon.
*4.* In a large bowl beat butter with an electric mixer on medium to
high speed for 30 seconds. Add sugar. Beat until combined, scraping side
of bowl occasionally. Add eggs, one at a time, beating well after each
addition. Beat in melted chocolate and vanilla. Alternately add flour
mixture and coffee mixture to chocolate mixture, beating on low speed
after each addition just until combined. Pour batter into prepared pan,
spreading evenly.
*5.* Bake about 1 hour or until a toothpick inserted near center of cake
comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake
from pan; cool completely on rack.
*6.* Brush top and side of cake with the 2 tablespoons bourbon. If
desired, wrap in plastic wrap and store at room temperature for up to 2
days. Top with Hard Sauce to serve.
Hard Sauce
Yield: 1 3/4 cups
Start to Finish25 mins
Hard Sauce
Ingredients
* *1 *
cupbutter
* *1/2*
cupsugar
* *4 *
egg yolks, lightly beaten
* *1/4*
cuprum, brandy, or milk
* **
Hot water
Directions
*1.* In a small heavy saucepan combine butter and sugar. Cook and stir
over medium heat until butter is melted and mixture is bubbly. Remove
from heat. Gradually stir about half of the hot mixture into egg yolks.
Return egg yolk mixture to saucepan. Cook and stir over medium-low heat
about 15 minutes or until mixture reaches 170 degrees F. Remove from heat.
*2.* Stir in rum. If necessary, stir in hot water, 1 teaspoon at a time,
to make of desired consistency. Serve warm or cooled to room
temperature. (If sauce thickens, stir in a little additional hot water.)
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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