Ingredients
3 cup all purpose flour
1 cup unsweetened cocoa
1/2 tsp baking powder
3 sticks butter, softened
2 ¼ cups sugar
2 tsp vanilla extract
5 large eggs
1 ½ cups milk
2 oz bittersweet chocolate, or semisweet, grated
1 cup heavy cream, or whipping cream
1/2 cup confectioners’ sugar
1/2 cup coffee, brewed
2 tbsp Irish Whiskey , or bourbon
Confectioners’ sugar , for topping
Preparation
Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
In a medium bowl, combine flour, cocoa, and baking powder.
In a large bowl, beat the butter until creamy with a mixer at medium speed. Gradually beat in the sugar, scraping the bowl often with a rubber spatula.
Continue to beat for 3 minutes, occasionally scraping the bowl. Beat in vanilla.
Reduce speed to low. Add the eggs one at a time, beating well after each addition.
With mixer at low speed, alternately add flour mixture and milk, beginning and ending with flour mixture. Mix until the batter is well-blended, occasionally scraping the bowl.
Stir in the grated chocolate and spoon the batter into the Bundt pan, spreading evenly.
Bake the cake for about 1 hour 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes. Invert the cake onto the wire rack to cool completely.
In a small bowl, beat cream until frothy with a mixer at low speed.
Add sugar, increase the speed to medium, and beat until stiff peaks form.
With a rubber spatula or wire whisk, fold in the coffee and whiskey until well-blended;
Cover and refrigerate up to 4 hours.
To serve, sprinkle cake with confectioners’ sugar. Cut into wedges and spoon the cream sauce over each serving.
