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


  • 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


  • 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.
  • Place softened butter in bowl and beat until fluffly. Add sugar and eggs then mix. Add baking powder and vanilla and mix. Once this is mixed well, add the melted chocolate and mix.
  • Alternate adding bourbon espresso mixture and the all purpose flour into the mixing bowl and mix on lowest speed between each addition.
  • 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.