WOODFORD RESERVE CHOCOLATE CAKE

1 3/4 cups strong coffee
1/4 cup Woodford Reserve
1/2 pound unsalted butter
3 oz. unsweetened chocolate
2 oz. bittersweet chocolate
2 cups granulated sugar
2 cups all purpose flour
2 well beaten -- large eggs
1 t. baking soda
1 t. salt
1/4 t. finely ground pepper
1 t. vanilla extract

Combine coffee and Woodford Reserve, butter and chocolate and simmer over very low heat till butter and chocolate have melted. Whisk mixture to incorporate.

Add sugar and stir till dissolved. Let mixture cool 10 minutes

While mixture is cooling, sift remaining dry ingredients together. Using a whisk, incorporate flour mixture into the liquid, making sure that all flour is dissolved.

Whisk in beaten eggs and vanilla extract

Place finished batter into a 9 inch springform pan which has been buttered and dusted with cocoa.

Bake at 275 degrees for 1 1/2 hours or until a knife inserted into the center of the cake comes out just holding a couple of crumbs.

Cool cake entirely before removing from the pan.


NOTES : This cake has never met an icing it didn’t like! We prefer caramel.