Eighty Six Proof Chocolate Cake
Ingredients
5 ounces unsweetened chocolate
2 C. sifted flour
1 tsp. baking soda
1/4 tsp. salt
1/4 C. instant coffee or espresso
Boiling water
Cold water
1/2 C. bourbon
1/2 pound sweet butter
1 tsp. vanilla
2 C. sugar
3 large eggs
Cooking Instructions
Preheat oven to 325 and adjust rack 1/3 up from bottom. Butter pan and dust with fine dry breadcrumbs. Shake out extra crumbs. Melt chocolate and cool slightly Sift flour, baking soda and salt, set aside. Dissolve coffee in a 2 C. measure in a bit of boiling water, add cold water to make 1 1/2 C.. Add bourbon. Cream butter and add vanilla and sugar and beat well. Ad eggs, 1 at a time. Add chocolate and beat until smooth. On low speed add sifted dry ingredients alternating with liquid. Be sure to beat until smooth after each addition. It will be a thin mixture. Pour into prepared pan and tap to make sure top is even. If mixture comes almost to top of pan, don’t worry it won’t run over and you will have a nice high cake Bake 1 hour plus 10-15 minutes, until tester comes out clean. Cool in the pan about 15 minutes; refrigerate in plastic wrap when completely cool. Sprinkle the cake with a bit of bourbon and sift powdered sugar over top. Serve with a heaping spoon of vanilla or bourbon whipped cream. You can substitute favorite spirit or liquor for bourbon.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)