The Kentucky Bourbon Cake pairs the bluegrass states two favorite items, bourbon, and chocolate. This dessert is sure to be a hit at any holiday party.
- 3 tbsp vegetable shortening
- ¼ cup unsweetened cocoa
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ⅛ tsp salt
- 5 oz semi-sweet chocolate
- 1 ¾ cups hot, strong coffee
- 2 sticks (8 ounces) unsalted butter, melted
- ¼ cup bourbon
- 2 cups sugar
- 2 eggs, beaten
- 1 tsp vanilla
- 8 oz bittersweet chocolate
- 1 ½ sticks (6 ounces) unsalted butter, melted
- ¼ cup hot strong coffee
- 1 tbsp bourbon
- 1 tsp vegetable oil
- Grease a 12-cup bundt pan with vegetable shortening. Dust the pan with unsweetened cocoa.
- Preheat the oven to 325.
- Sift flour, baking soda, and salt into a medium bowl and set aside until needed.
- Place chocolate in a food processor and pulse three or four times or until finely chopped.
- With the processor running, pour in hot coffee, melted butter and bourbon, process until smooth, pour into a large bowl, and allow to cool for 10 minutes, stirring occasionally with a wire whisk.
- Add sugar, eggs, and vanilla, and whisk until well blended.
- Slowly whisk in the flour mixture and blend well.
- Pour batter into the prepared pan and bake until a tester inserted in the middle of the cake comes out clean, about 60 minutes.
- While the cake is baking, prepare the glaze.
- Place chocolate in the processor and pulse two or three times or until finely chopped.
- Pour in hot melted butter, coffee, bourbon, and oil, and process until smooth.
- Transfer the glaze to a small bowl and stir occasionally until needed.
Remove the Kentucky Bourbon Cake from the oven. Let cool 25 minutes before un-molding onto a wire rack. Cool completely before glazing. Place the rack on top of a baking pan and spoon glaze over the top of the cake, allowing excess to drip into the pan below. Let stand 10 minutes before transferring the cake to a decorative plate or cake stand.
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