sallye bates


If you like chocolate, you will love this cake.

Try it and see.


★★★★★ 1 vote

yields 12-16 slices
20 Min
45 Min


  • 1-3/4 c
    fresh strong coffee (not instant)
  • 1/4 c
    good quality bourbon
  • 1/2 lb
    unsalted butter (2 sticks)
  • 3 oz
    unsweetened chocolate
  • 2 oz
    bittersweet chocolate
  • 2 c
    granulated sugar
  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
  • 1/4 tsp
    finely ground black pepper
  • 2 large
  • 1 tsp
    pure vanilla extract



  1. Preheat oven to 350º F.

    Butter and dust with cocoa 2 each 9" cake pans and set aside

    Beat eggs well and set aside

    Sift flour, baking soda, salt and pepper together and set aside.
  2. In a heavy saucepan combine coffee, bourbon, butter and chocolates. Simmer over very low heat (can even use double boiler if desired) until butter and chocolate have melted. Stir with wooden spoon to prevent burning and to make sure mixture is well blended.

    Add sugar and stir with wooden spoon until sugar is completely dissolved into chocolate mixture. Remove from heat and set aside to cool for 10 minutes
  3. When mixture has cooled, gradually add in flour mixture using electric mixer with whisk attachment on low speed (or hand whisk)

    Make sure all flour is dissolved and mixed in thoroughly

    Whisk in beaten eggs and vanilla extract, again making sure they are fully blended into the cake mixture.
  4. Divide batter equally into the 2 cake pans that have been prepared earlier

    Bake at 350ºF for 35-45 minutes until a knife or toothpick inserted into the center of the cake comes out clean (just holding a couple of crumbs)

    Remove from oven.

    IMPORTANT: Allow cake to cool completely before removing from the pans.
  5. Ice with CHOCOLATE MOCHA FROSTING (SALLYE) or your choice of frosting.

    M-m-m good.

Printable Recipe Card


Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #bourbon #chocolate

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