This Boozy Chocolate Cake is paired with a Sour Cream Chocolate Frosting and a Hard Sauce that I want to pour over everything!
In a small microwave-safe bowl combine unsweetened chocolate and sweet chocolate. Microwave, uncovered, on 100-percent power (high) for 1 minute; stir. Microwave, uncovered, for 30 seconds more; stir until smooth. Cool slightly.
Beat in melted chocolate and vanilla. Alternately add flour mixture and coffee mixture to chocolate mixture, beating on low speed after each addition just until combined.
Pour batter into prepared pan, spreading evenly.
Bake about 20-25 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 15 minutes.
Remove cake from pan; cool completely on rack.
Brush top and side of cake with the 2 tablespoons bourbon.
In a small heavy saucepan, combine butter and sugar. Cook and stir over medium heat until butter is melted and mixture is bubbly.
Return egg yolk mixture to saucepan. Cook and stir over medium-low heat about 15 minutes or until mixture reaches a temperature of 170 degrees F.
Remove from heat. Stir in whiskey. If necessary, stir in hot water, 1 teaspoon at a time, to reach desired consistency.
If desired, cover and let stand at room temperature for up to 1 hour (if sauce becomes too thick, stir in hot water, 1 teaspoon at a time, to thin sauce).