Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 4

This rich chocolate cake gets a sensational finish from a Coffee-Bourbon Syrup. It's so delicious that you can skip the ice cream, and we never skip the ice cream.

Jeff Jackson
Recipe by Coastal Living November 2007

Gallery

Credit: Fran Gealer

Recipe Summary

Yield:
Makes 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.

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  • 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.

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