Mocha Bourbon Mud Cake

• 6 oz. unsweetened chocolate, coarsely chopped
• 3 Tbsp. instant espresso powder or instant coffee granules
• 1 3/4 c. all-purpose flour
• 1 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 c. unsalted butter, room temperature
• 2 c. granulated sugar
• 4 large eggs, room temperature
• 1 1/2 tsp. vanilla extract
• 1/2 c. bourbon
• confectioners sugar
• sweetened whipped cream

1. Preheat oven to 350 degrees.
2. Butter and flour a 10 inch springform pan or Bundt pan.
3. Melt chocolate in top pan of a double boiler over gently simmering water or in a microwave; set aside.
4. In a small cup, dissolve espresso powder in 1/4 cup boiling water.
5. In a medium size bowl, whisk together flour, baking soda and salt.
6. In large bowl of electric mixer, beat butter and sugar until light and fluffy, 2 to 3 minutes.
7. Add eggs one at a time, beating well after each addition.
8. Beat in vanilla. On low speed, beat in 1/3 of flour mixture.
9. Beat in espresso, then beat in bourbon.
10. Beat in 1/2 of remaining flour mixture with 1 cup water, then beat in the rest of flour mixture.
11. Pour batter into prepared pan, and smooth top.
12. Bake 55 to 60 minutes, until top is slightly puffy and a toothpick inserted in center comes out clean.
13. Let cool completely in pan on a wire rack.
14. To serve, run a sharp knife around side of springform pan.
15. Remove side of pan and transfer cake to a serving platter.
16. Cake will keep, covered at room temperature, for several days.
17. Sprinkle with confectioners sugar, cut into slices and serve with whipped cream. Makes 10 servings.

unsweetened chocolate, espresso powder, flour, baking soda, salt, unsalted butter, sugar, eggs, vanilla extract, bourbon, confectioners sugar, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=17033 (may not work)