This recipe is for a 12-cup Bundt cake pan. (Alternatively, you can also use two 9-inch round cake pans for a layer cake with two layers and fill it with this maple mascarpone frosting or a buttercream filling of your choice. The layers take less time to bake than the bundt cake does, start checking them at about 30 minutes.)
1cupunsweetened cocoa powder,plus 3 tablespoons for dusting the baking pan
1teaspoon instant espresso powder
1 ½cupswater
½cupBourbon
16tablespoonsunsalted butter
2cupsgranulated sugar
2cupsall-purpose flour
1 ¼teaspoonsbaking soda
½teaspoonsalt
2large eggs
1teaspoonvanilla extract
raspberry jam to spread on the individual slices,optional
whipped cream,optional
For the glaze:
½cupheavy cream
3tablespoonsunsalted butter
½teaspooninstant espresso powder
½teaspoonvanilla extract
pinchof salt
2tablespoonsBourbon
4ouncesbittersweet chocolate,finely chopped*
4ouncesmilk chocolate,finely chopped*
Instructions:
For the cake:
Head on over to Epicurious for instructions. (Use the teaspoon of instant espresso powder and the 1 ½ cups of water instead of coffee).
For the glaze:
Add cream, butter, espresso powder, vanilla and salt into a saucepan, bring to a boil and stir until you have a uniform consistency.
Take off the heat and add the Bourbon.
Pour the hot cream mix over the chocolate and let sit for 1 minute.
Stir together until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of hot water to get rid of the last pieces of chocolate).
Pour over the cake and let set.
Serve with whipped cream and/or raspberry jam.
Notes:
*Please be sure to use baking chocolate bars and not chocolate chips or chocolate morsels for the glaze. Chocolate chips and morsels are often designed to keep their shape when heated and therefore have stabilizers in them. Because of that they don't melt as well as chopped bar chocolate.