Mocha Bourbon Mud Cake - cooking recipe

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

Preparation

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.