My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, February 10, 2012

Chocolate-Bourbon Cake

This I pulled from the archive, it is just perfect for Valentine Day.

Remember your honey on Valentine Day, or maybe it's your anniversary. More people are married on February 14th than any other day of the year. Why not, it's cupids day. My friends Ron and Marg were married on Valentine's Day. Happy Anniversary, guys. I really have no idea how she has put up with him this long. Sorry, I have forgotten how long you've been married.

Anyway, this cake is perfect for a romantic dinner at home or dinner out and dessert at home. It would be perfect if you have a 9-inch heart shape cake pan, if not it is still beautiful in a round pan. This is an easy, easy cake to make.

Chocolate-Bourbon Cake
1 - 9-inch single layer cake
print recipe

1/2 cup good Kentucky bourbon
1 1/3 cups of sugar
12-ounces bittersweet chocolate, coarsely chopped
1 cup (8-ounces) butter, cut into pieces
5 large eggs
1 1/2 tablespoon all-purpose flour
2 1/2 tablespoon cocoa powder, divided
Hot water
Coffee Bourbon Syrup (recipe to follow)
Hazelnuts, Walnuts or Pecans

Preheat oven to 375 degrees F. Grease a 9x2-inch cake pan, line the bottom with parchment paper, and set aside.

Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.

Beat eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch wit hot water.

Bake at 375 degrees F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.

Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnut, walnuts, or pecans.

Yield: 14-16 servings

Chocolate Bourbon Syrup

1/2 cup sugar
1/2 cup water
1/4 cup strong brewed coffee (I use expresso)
1 tablespoon bourbon

Bring sugar, water, and coffee to a boil in a medium saucepan over medium-high heat. Cook 5 minutes. Remove from heat; stir in bourbon.


  1. what a perfect cake for Valentines Day.

  2. Sounds wonderful! Great for Valentine's day - now if only I had someone for whom to make it.


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