Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.
Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.
Bake at 375° for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts.
This cake was super rich and the bourbon flavor was fairly strong. It is enjoyable with a big mug of black coffee. We made a slight mistake in the basting process. Be careful not to let too much of the syrup sink to the middle or your cake will sag. Also, since the cake was so sticky and dense, we couldn't figure out how to remove the cake from the parchment paper and detachable bottom of the springform cake pan without making a mess, so we left it on the paper and pan.
Wow this "cake" was amazing. This turned out to be like a giant slab of fudge with a nice glaze on top that reminded me of you'd get on a donut. I loved baking this cake (tasting the chocolate mixture and smelling it as it baked). The final product was incredibly rich and cutting it into 16ths was just about right. I will make this again for a special occasion, but I will feel guilty eating it with every bite even though I'm absolutely loving it.
I made this on Christmas Eve. It was delicious. Wonderfully dense and rich, therefore, a thin slice is very satisfying - making the cake last a long time (or serve a big crowd). As other reviewers said, after refrigerating I turned it over onto a cooking rack and it didn't budge. So I left it turned over onto the cooling rack, went away for 2 hrs and when I came back, it had warmed to room temperature and it slid right out of the pan.
I made this cake recently for my boyfriend and he said it was the best cake he'd ever eaten (and I think he actually meant it...he wasn't just trying to be nice!). For the people who had trouble getting it out of the pan, I put it back in the oven on 'warm' for about 10 minutes and it came out of the pan perfectly. Also, I agree with grace33083 about being careful during the basting process as the syrup can sink into the cake creating a sort of crater-like effect. It's a very rich cake so if you're already full from dinner I recommend waiting for a bit before proceeding with dessert!
I really liked the flavor but I think I should've tried removing it from the pan when it was warm. After refrigerating overnight, I was only able to remove it in large clumps onto a serving plate. The flavor was still really good but I definitely lost BIG points for presentation. I'm also going to try only basting in the oven once during cooking next time as recommended earlier and then finishing up after I've got it out on the plate. The flavor is very rich and stong coffee and vanilla bean ice cream are definitely great side items!
I made this in an 8-inch pan and it came out pretty well. I do think the cake should be removed from the pan when warm. I tried chilling and then removing and it didn't want to come out. Plus, I liked it better served warm than stone cold. I was thinking it might be interesting to try this with a little orange zest and orange liquer instead of the bourbon.
Only flaw is that it is really rich and heavy, so definitely best after a light main course. However, was really really tasty and the recipe seems complicated but if followed closely it can easily be done. We made a minor mistake and it still worked brilliantly! Delicious!
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