Bourbon Chocolate Loaf Cake
A rich and moist chocolate loaf cake flavored with bourbon.
Servings 10
Ingredients
- 3.3 ounces unsweetened chocolate chopped (Been testing with 100% Ghirardelli)
- 1 ⅓ cups all-purpose flour 165 grams, weigh for best results
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 packet instant coffee or 1 tablespoon instant espresso
- 1 cup cold water
- ⅓ cup bourbon or try rum!
- 8 tablespoons unsalted butter softened
- 2 tablespoons vegetable oil or coconut oil Don't forget!
- 1 teaspoon vanilla extract
- 1 ⅓ cups sugar 265 grams
- 2 large eggs room temperature
- ⅔ cup miniature chocolate chips
- Confectioners' sugar
Instructions
- Preheat the oven to 325F. Grease a 9x5 loaf pan. Line with a strip of parchment and grease again.
- Melt the chocolate in the microwave using 50 percent power and stirring every 60 seconds. Let cool slightly.
- In a microwave-safe measuring cup (a 2 cup Pyrex works well), heat about 2 tablespoons of the water until boiling. Add coffee and stir to dissolve. Add remaining water so you have a total of 1 cup. Add the bourbon so that you have a total of 1 ⅓ cup liquid.
- Mix together the flour, baking soda, salt.
- In a large mixing bowl, beat the butter until creamy. Beat in the oil, vanilla and sugar, scraping the side of the bowl. Add the eggs, one at a time, beating on high for 30 seconds after each egg is added. Stir in the melted chocolate. On low speed or by hand, add the flour mixture and the liquid mixture alternately.
- Stir in miniature chocolate chips. Transfer batter to loaf pan and smooth top. Be sure to leave at least an inch for the cake to climb.
- Bake the cake for about 60-65 minutes or until a tester inserted in the center comes out with moist crumbs and/or the internal temperature is just under 200 degrees F. Let cool for about 20 minutes in the pan, then gently turn from pan. Brush the cake generously with more bourbon, then wrap in several sheets of plastic wrap and allow it to sit for at least 3 hours.
