Dark Chocolate Bourbon Cake

I really don't think I need to hype this one up too much because I think the title says it all...

Often when you bake with alcohol, one of two things happen: either there is no hint of alcohol at all and you would never have known the difference, or it's WAY too overpowering and you realize you shouldn't drive home after one bite. This recipe, however, has just enough bourbon flavor to accent the rich dark chocolate without being too boozy.

You can top this with chocolate fudge, whipped cream, or even just powdered sugar. I had some leftover salted caramel buttercream that I nuked in the microwave for 30 seconds and drizzled over the top.

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Servings: 8-12

Prep Time: 30 min

Total Time: 1 hr 30 min

INGREDIENTS:

• 2 Tbsp dark cocoa powder

• 2 cups flour

• 1 tsp baking soda

• 1 12 oz bag of dark chocolate chips

• 1 packet of instant chocolate pudding (the powder)

• 1/4 cup strong coffee. freshly brewed

• 1/2 cup bourbon

• 1 cup butter (2 sticks), softened

• 2 cups sugar

• 3 eggs

• 1 tsp vanilla

DIRECTIONS:

1. Preheat oven to 325 degrees F.

2. Liberally grease a bundt pan and sprinkle 1 Tbsp of cocoa powder along the inside to lightly coat the pan. Set aside.

3. In a medium bowl, mix flour, baking soda, salt, the pudding mixture, and the other Tbsp of cocoa powder. Set aside.

4. In a small microwave safe bowl, melt 1/2 of the bag of dark chocolate chips. I like to microwave on high for 60 seconds, but stop to stir it halfway through.

5. In a large bowl, beat the butter and sugar on high for about a minute. Scrape the sides of the bowl occasionally with a spatula. Add eggs, one at a time, and mix for 30 seconds after each addition. Beat in melted chocolate and vanilla.

6. With the mixer on low, add in 1/3 of the flour mixture, the coffee, another 1/3 of the flour mixture, the bourbon, and then the final 1/3 of the flour mixture while waiting 30 seconds between each addition. This is important because it allows the batter to become airy and the dry ingredients better incorporate into the rest of the mixture.

7. Fold in the rest of the dark chocolate chips then pour batter into the prepared bundt pan.

8. Bake for 1 hour, or until a toothpick inserted near the center of the cake comes out clean. Allow to cool in the pan for at least 20 minutes before inverting onto a serving platter.

Optional: Brush tops and sides of cake with additional bourbon before serving.