Bourbon Chocolate Loaf Cake with Coffee and Mini Chips
A rich, moist chocolate loaf cake infused with bourbon and coffee that develops deeper flavors as it sits. The combination of unsweetened chocolate and mini chocolate chips creates layers of chocolate intensity, while bourbon adds warmth and complexity. Perfect for entertaining or special occasions when you want an impressive dessert that can be made ahead. The cake benefits from resting wrapped in plastic, allowing the bourbon to mellow and the flavors to marry beautifully.
Ingredients
- 3 ¼ ounces unsweetened chocolate, chopped
- 1 ⅓ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 packet instant coffeeinstant espresso1 packet:1 tablespoonflavor-variation
Espresso will give stronger coffee flavor
Full guide → - 1 cup cold water
- ⅓ cup bourbon
- 8 tablespoons unsalted butter, softened
- 2 tablespoons vegetable oil or coconut oil
- 1 teaspoon vanilla extract
- 1 ⅓ cups sugar
- 2 large eggs, room temperature
- ⅝ cup miniature chocolate chips
- confectioners' sugar(optional)
Instructions
- 1
Preheat oven to 325F and grease 9x5 loaf pan, line with parchment strip and grease again
- 2
Melt chocolate in microwave using 50 percent power, stirring every 60 seconds, let cool slightly
- 3
Heat 2 tablespoons water until boiling in microwave-safe measuring cup, add coffee and stir to dissolve, add remaining water for 1 cup total, add bourbon for 1 1/3 cup total liquid
- 4
Mix together flour, baking soda, and salt
- 5
Beat butter until creamy in large mixing bowl, beat in oil, vanilla and sugar scraping bowl sides, add eggs one at a time beating on high for 30 seconds after each addition
- 6
Stir in melted chocolate, on low speed add flour mixture and liquid mixture alternately
- 7
Stir in miniature chocolate chips, transfer batter to loaf pan and smooth top leaving at least one inch for cake to rise
- 8
Bake for 60-65 minutes until tester comes out with moist crumbs or internal temperature reaches just under 200 degrees F
- 9
Cool 20 minutes in pan, turn out gently, brush generously with more bourbon, wrap in plastic wrap and let sit at least 3 hours
Tips
Weigh flour for best results at 165 grams as volume measurements can vary significantly
Let the cake rest wrapped in plastic for at least 3 hours or overnight to allow bourbon flavors to mellow and penetrate throughout
Test doneness with internal temperature just under 200F rather than relying solely on toothpick test for this moist cake
Good to Know
Store wrapped cake at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead, flavors improve with time when properly wrapped
Dust with confectioners sugar before serving, slice with sharp knife
Common Mistakes
Use 50 percent microwave power to avoid burning chocolate
Leave at least 1 inch space in pan to prevent overflow during baking
Cool completely before brushing with bourbon to prevent alcohol from evaporating too quickly
Substitutions
Dairy-Free Swaps
General Alternatives
Espresso will give stronger coffee flavor
Full guide →FAQ
Can I make this without bourbon?
Yes, replace bourbon with additional coffee or water, though you'll lose the distinctive flavor complexity that makes this cake special.
How long does this cake keep?
Properly wrapped, it keeps 3 days at room temperature or 1 week refrigerated. The flavors actually improve after the first day.
Can I freeze this cake?
Yes, wrap tightly and freeze up to 3 months. Thaw overnight at room temperature before serving.