by Maui Bonnie
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my 2 recipes »
Maui Bonnie's Notes:
best quality unsweetened cocoa powder for dusting pan Ask a question about this ingredient
1 1/4 cup strong, brewed black coffee Ask a question about this ingredient
1/4 cup bourbon (or whiskey) Ask a question about this ingredient
6 ounces best quality unsweetened chocolate, broken into pieces Ask a question about this ingredient
1 cup unsalted butter, cut into pieces Ask a question about this ingredient
1 3/4 cup sugar Ask a question about this ingredient
scant 2 cups all-purpose flour Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
2 eggs, at room temperature, lightly beaten Ask a question about this ingredient
1 tablespoon pure vanilla extract Ask a question about this ingredient
confectioners' sugar for dusting cake Ask a question about this ingredient
Preheat the oven to 275˚.
Ask a question about this stepButter a 9” tube pan and then dust bottom and sides liberally with cocoa powder. Knock out excess and set aside.
Ask a question about this stepIn a medium, heavy-bottom saucepan over low heat, heat the coffee and the bourbon. When it’s warm, add the chocolate and the butter. Stir constantly until smooth. Remove from heat and allow to cool down slightly.
Ask a question about this stepBy hand, stir in the sugar until well combined. Let stand for five minutes. Transfer to the bowl of an electric mixer.
Ask a question about this stepSift together the flour, baking soda and salt. With the mixer on slow speed, add the flour mixture to the chocolate mixture IN FOUR ADDITIONS. Mix only until each addition is incorporated. Add the eggs and vanilla and beat on low/medium speed until batter is smooth.
Ask a question about this stepPour into the prepared tube pan. Bake until cake tester in the center comes out barely clean, about 1 1/2 hours. Cool completely in the pan. After removing from pan to a cake plate, dust top with confectioners’ sugar. Nice to serve with a dollop of flavored whipped cream or, better yet, Hawaiian Vanilla Bean ice cream (or any vanilla bean ice cream if you’re not lucky enough to live in Hawai‘i!)
Ask a question about this stepThis cake is AMAZING! I hate signing up for accounts on sites like these but I did it just to say THANK YOU!!! This is THE most delicious cake ever! I had to use Rum as I didn't have whiskey on hand and used 1/2 dark chocolate and 1/2 milk choc. with hazelnuts and it was fantastic!! I also had to cook it for 15 min. longer but I'm sure it might vary per globe location.
Thank you Maui! You live on the best island ever by the way! If you ever run into my friend Kaua (white native w/blond hair, tall, surfer, and best photographer ever)...please say hello!)
I like the addition of bourbon...makes it richer. What part of Maui are you on? (I am out in Makena)
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
As a huge chocolate cake fan, and a huge bourbon fanatic, I've got to try this. I'll try making this next weekend, and I'll be sure to put up some pictures.