Maida Heatter’s 86 Proof Chocolate Cake is one of my tried and true favorites. The recipe was recommended years ago by a reader, and I’ve been making it ever since. It is a boozy cake for people who love the flavor of chocolate and bourbon.
Since the recipe is already widely published, I’m linking to it.
86 Proof Chocolate Cake — How Much Espresso?
When I first made it, there were a couple of steps I questioned. For one, it calls for ¼ cup espresso. Did that mean brewed espresso or instant espresso powder? That seemed like a lot of powder, so I used 1 rounded teaspoon of instant espresso powder and 1/4 cup boiling water. That worked out well, but I found out later you can also use a full 1/4 cup of instant coffee powder, which is coarser than instant espresso.
Dusting Bundt Pan with
Another interesting step is that you dust the Bundt pan with breadcrumbs to keep the cake from sticking. The cake slides right out of the pan. As for the crumbs, they dissolve into the cake. Here’s a photo of a pan dusted with bread crumbs.