Ingredients
For the Cake:
2 c. Gold Medal all-purpose flour
1 t.Arm & Hammer baking soda
Pinch of Morton salt
1 3/4 c. strong brewed coffee
1/4 c. bourbon
5 oz. unsweetened chocolate
1 c. butter
2 c. Domino sugar
2 large eggs, lightly beaten
1 t. vanilla extract
For chocolate Icing:
6 1/2 oz. Hershey semisweet chocolate
4 1/2 T. Land O Lakes butter
Instructions
For the Cake:
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan. Line pan with parchment paper. Grease sides of cake pan.
In a mixing bowl, sift together the flour, baking soda, and salt.
In the top of a double boiler, I use a metal bowl set on top of a pan of simmering water, heat the coffee, bourbon, chocolate, and butter, stirring until the chocolate and butter are melted and the mixture is smooth. Remove the pan from the heat and stir in the sugar. Let the mixture cool for 3 minutes and transfer to an electric mixer. Add the flour mixture to the chocolate mixture, half a cup at a time, and beat medium speed for 1 minute. Add the eggs and vanilla and beat until smooth.
Pour into the prepared pan and bake for 1 hour and 10 to 15 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool completely in the pan. When cooled, turn out onto a serving plate.
For Chocolate Icing:
Combine the chocolate and butter in the top of a double boiler or bowl resting over a pan of simmering water and stir over low heat until they are melted and combined. Cool slightly and the ice cake.
Source : allrecipes.com