1/2 pound (2 sticks) plus 2 tsp unsalted butter, cut into 1/2-inch pieces
1/8 tsp salt
1/2 cup bourbon
2 cups bleached all-purpose flour
1 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp pure vanilla extract
5 oz unsweetened chocolate, chopped
2 large eggs, lightly beaten
STEP BY STEP:
Preheat the oven to 275 °F.
Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
Sift the flour with the baking soda and salt into a bowl, and set aside.
Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes. Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat. Add the sugar and stir to dissolve. Cool slightly.
Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate. Add the vanilla and eggs, whisking to mix well.
Pour the batter into the prepared pan and bake for 1 hour. (The cake will be slightly soft in the middle.)
Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.
