JAPC BOURBON CHOCOLATE CAKE

**This recipe contains alcohol that is not cooked out. Do not give this cake or icing to anyone under the age of 21** 

Ingredients

  • 1 cup 2 sticks unsalted butter, more for greasing the pan
  • 2 cups all-purpose flour
  • 5 ounces of dark chocolate
  • 1/4 cups instant espresso powder or instant coffee
  • 2 tbsp unsweetened cocoa powder
  • 1 cup bourbon whiskey more for sprinkling over cake after baked
  • 1/2 salt
  • 2 cups white granulated sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 tsp baking soda

Instructions

  • Preheat oven to 325°F then coat bundt pan with butter and dust with flour.
  • Melt dark chocolate and set aside. Put 1 cup of water on to boil.
  • Mix instant espresso powder, cocoa powder, boiling water, bourbon and salt in cup. Add enough boiling water to make all ingredients fill to the 1 cup marker on the measuring cup.
  • Alternate adding bourbon espresso mixture with flour into mixer bowl on lowest speed.
  • Pour mixture into bundt pan and bake about an hour and 10 minutes or until a tester comes out clean from the middle of the cake.
  • Allow cake to cool and then sprinkle bourbon over the cake.

BOURBON CREAM CHEESE ICING

**This recipe contains alcohol that is not cooked out. Do not give this cake or icing to anyone under the age of 21** 

Ingredients

  • 1/2 cup butter room temperature.
  • 1 8 ounce package cream cheese, room temperature.
  • 3 cups confectioner's sugar
  • 5 tbsp premium bourbon
  • 1tbsp vanilla
  • Dark chocolate shavings for topping

Instructions

  • Beat softened butter and cream cheese until smooth.
  • Add confectioners’ sugar & bourbon and mix.
  • Add vanilla and mix.
  • Pour icing over the cooled cake.
  • Sprinkle chocolate shavings over top the cake.
  • Enjoy.

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