Chocolate Fudge Cake 7
Preheat oven to 275 degrees Farenheit. Butter and cocoa (not "grease &
flour"!) a bundt cake pan.
In a double boiler, melt 5 oz. of unsweetened baker's chocolate & 1/2
lb. butter. Remove from heat. Add 1.5 cups strong black coffee*, 1/4
cup bourbon**. Stir in 1.5 cups sugar .
In an electric mixer bowl, combine chocolate mixture, 1.5 cups flour
(added gradually), 1 tsp. baking soda, a "pinch" of salt, 2
slightly-beaten eggs, 1/2 tsp. vanilla extract. Beat until smooth. It
will have the consistency of not-set pudding (a bit thinner than
regular cake batter).
Pour into prepared bundt pan, bake for 1.5 hr. at 275 deg. F.
Allow to cool completely, then turn out of pan onto serving plate.
(If it strongly resists, warm slightly in the oven again.)
Serve with freshly-whipped cream or high-quality vanilla ice cream.
* I despise and detest drinking "flavored" coffees, but they work
extremely well in this recipe. My friends think hazelnut-flavored
coffee makes this cake best.
** I often "adjust" the quantity of coffee, and add Tia Maria, merlot
or cabernet wine, Amaretto (or whatever else I feel like
experimenting with) to the bourbon.