2 c. all purpose flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. unsweetened cocoa
2 c. granulated sugar
1 c. vegetable oil
1 c. hot coffee
1 c. milk
2 ea. whole eggs
1 tsp. bourbon
Frosting:
2 lb. semi-sweet chocolate, grated
1 pt. fresh whipping cream
6 oz. bourbon
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Sift together dry ingredients in a mixing bowl, two times.
Add oil, coffee, and milk; mix at medium speed for 2 minutes.
Add eggs and bourbon; beat 2 more minutes. Batter will be thin. Pour into two greased and floured 9" cake pans, or two 8" cake pans and six muffin cups.
Bake at 325ºF for 25 - 30 minutes.
Cool cakes 15 minutes before removing from pans. Cool on wire racks.
Smoked Chocolate Ganache Frosting
Grate chocolate into a stainless steel mixing bowl or hotel pan. Add cream.
Place in smoker and smoke at 185ºF for 30 minutes over hickory, apple, oak or pecan shells. Stir mixture every 15 minutes. If you desire a heavier smoke flavor increase the smoking time by 15 minutes. If chocolate mixture is not completely melted after 30 minutes, place over a double boiler and bring up to 160ºF; whisk until homogenous; add bourbon; whisk until smooth.
Cool thoroughly.
When you are ready to frost cake beat until fluffy on mixing machine and decorate cake.
Yield: Two 9" double layer cakes |