Here's colette's chocolate cake recipe:
Active Time: 25 Minutes
Total Time: 1 Hour 20 Minutes
Yield: Makes 20 servings
This is my most-requested cake recipe. Not only is it delicious, but you don't need a mixer to make it -just whisk all the ingredients together.
2 cups all-purpose flour
1 teaspoon baking soda
1 3/4 cups hot coffee
1/4 cup bourbon
5 ounces unsweetened baking chocolate, cut into small pieces
2 sticks (8 ounces) unsalted butter, cut into small pieces
2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
Preheat the oven to 275 degrees F. Grease and flour two 8- or 9-inch round pans. Sift together the flour, baking soda, and salt.
Combine the coffee, bourbon, chocolate, and butter in a large covered metal bowl. Let stand until completely melted, then whisk together. Whisk in the sugar and cool. Whisk in the flour mixture in 2 batches, then the eggs and the vanilla.
Pour the batter into the prepared pans and bake for 45 minutes (checking after 30 minutes for even baking) or until a toothpick inserted in the center comes out clean. Cool the cakes completely in the pans on wire racks. You can then either refrigerate them in the pans, wrapped in plastic, or use them right away, though it's easier to decorate a cool cake. To remove the cakes from the pans, run a knife around the inside edges of the pan and place it over a low flame to melt the grease, making sure to keep the pan moving to prevent burning. The cake should slide out easily when you invert the pan.
Recipe courtesy of
Colette's Birthday Cakes by Colette Peters
Little, Brown & Company
I double the recipe to make 2 10inch cakes, plus a little extra to eat out of the bowl