Boozy Cognac Chocolate Cake

So rich, and so very moist! This has quickly become one of my favorite chocolate cake recipes.

Cake Ingredients:

  • baking spray and flour for dusting
  • 1/2 cup cognac
  • 1 1/2 cups coffee
  • 1 cup unsalted butter, softened
  • 1 cup cocoa powder
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon vanilla extract

Preheat the oven to 350º. Generously spray and flour your favorite bundt pan.

In a saucepan over low heat, combine the cognac, coffee, butter and cocoa powder and whisk until the butter dissolves. Cook for an additional minute. Set aside to cool.

In a large bowl, whisk together the flour, baking soda, and salt. Set aside. Once the cognac mixture has cooled, add the eggs and vanilla to the mixture and whisk until combined. Pour the liquid mixture into the flour bowl, whisking as you pour to avoid clumps. The cake batter will be very thin and bubbly, but don’t worry.

Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before removing from the pan.

Cognac Ganache:

  • 9 ounces semi sweet chocolate
  • 1 cup heavy cream
  • 2 tablespoons cognac

Place the chocolate into a large glass bowl. Heat the heavy cream to just about boiling. Pour the cream over the chocolate and whisk continually until the chocolate is melted. Add the cognac and whisk to combine. Drizzle over the cake immediately, letting each layer cool before adding another. Serve and enjoy!