The key to this moist, delicious cake is starting with premium ingredients. I recommend Scharffen Berger Natural Cocoa Powder and freshly brewed, locally roasted coffee-we love Lone Pine and Backporch Coffee Roasters in Bend-and of course, the bold CW Irwin straight bourbon from Oregon Spirit. For extra local flavor, pair with Bontá Vanilla Bourbon Pecan Gelato (made in Bend with CW Irwin).
Servings: 12
Ingredients:
Directions:
1.Preheat the oven to 325°. Spray a bundt pan with non-stick spray, then dust it with flour, knocking out the excess.
2.Heat the coffee, bourbon, butter and cocoa powder in a medium size saucepan over moderate heat until butter is melted. Remove from heat, then add sugar and whisk until dissolved. Transfer mixture to a bowl and let cool.
3.While chocolate mixture cools, sift together the flour, baking soda and salt in another bowl.
4.Whisk the eggs and vanilla in a small bowl, then add to the cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly).
5.Pour batter into bundt pan and bake about 40 to 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
6.Cool cake completely in pan on a rack, a minimum of 20 minutes or up to 1 hour. Serve with creme fraiche.
~ Enjoy ~
Servings: 12
Ingredients:
Directions:
1.Preheat the oven to 325°. Spray a bundt pan with non-stick spray, then dust it with flour, knocking out the excess.
2.Heat the coffee, bourbon, butter and cocoa powder in a medium size saucepan over moderate heat until butter is melted. Remove from heat, then add sugar and whisk until dissolved. Transfer mixture to a bowl and let cool.
3.While chocolate mixture cools, sift together the flour, baking soda and salt in another bowl.
4.Whisk the eggs and vanilla in a small bowl, then add to the cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly).
5.Pour batter into bundt pan and bake about 40 to 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
6.Cool cake completely in pan on a rack, a minimum of 20 minutes or up to 1 hour. Serve with creme fraiche.
~ Enjoy ~
Chocolate Bourbon Bundt Cake
Recipe by Chef Bette Fraser
Owner of Well Traveled Fork, Bend
Recipe by Chef Bette Fraser
Owner of Well Traveled Fork, Bend
§ 2 cups flour
§ 1 1/4 teaspoons baking soda
§ 1/2 teaspoon sea salt
§ 2 farm-fresh eggs
§ 1 tablespoon pure vanilla extract
§ creme fraiche
§ 1 1/4 teaspoons baking soda
§ 1/2 teaspoon sea salt
§ 2 farm-fresh eggs
§ 1 tablespoon pure vanilla extract
§ creme fraiche
§1 cup cocoa powder
§1 1/2 cups coffee
§1/2 cup Oregon Spirit Distillers CW Irwin Bourbon
§1 cup unsalted butter, cut into pieces
§2 cups sugar
§1 1/2 cups coffee
§1/2 cup Oregon Spirit Distillers CW Irwin Bourbon
§1 cup unsalted butter, cut into pieces
§2 cups sugar
