If you like rich and dense chocolate cake, you'll really enjoy this recipe. I have this recipe clipping saved from a Family Circle magazine dated 9/17/2002. It's super easy to make, you don't even need a mixer! It's made in a pan on the stove. The original recipe calls for instant espresso powder, but I substituted strong coffee for a portion of the water.
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp salt (omit if you use salted butter)
1 cup water
1/2 cup strong coffee
1/3 cup bourbon whiskey
1-1/4 cups (2-1/2 sticks) unsalted butter, cut in pieces
1-3/4 cups granulated sugar
2 large eggs
1 tsp vanilla
2 cups powdered (confectioners') sugar
2 TB light corn syrup
3 to 4 TB milk
1 square semisweet chocolate, melted (optional). You can use chocolate chips too.
Heat oven to 325 degrees F. Grease and flour a 9-inch bundt pan (or use PAM spray for baking).
In medium size bowl, whisk together flour, cocoa powder, baking powder and salt.
In a medium saucepan, combine water, coffee, bourbon, and butter. Over medium heat, stir mixture just until butter melts. Remove from heat. Whisk in granulated sugar. Let cool for 10 minutes.
Whisk in eggs and vanilla. Gradually whisk in flour mixture until combined. Pour into prepared pan.
Bake for 50-60 minutes or until wooden toothpick inserted in center comes out clean. Do not over bake or it will be dry. Let the cake cool in pan for 15 minutes. Invert cake onto wire rack; remove pan and let cool completely. You will glaze the cake while it's still on the wire rack.
To make the glaze, sift the confectioners' sugar into a bowl. Add corn syrup and enough milk to make a smooth glaze, not runny. Spoon or pour the glaze over the cake and let it run over the sides. You can use an off-set spatula to help cover the cake completely if you like. Drizzle melted chocolate over the top of the cake, if desired. Use two spatulas to lift the cake onto a clean plate. Refrigerate, covered, for up to 3 days.