8 oz bittersweet or semisweet chocolate, chopped or in discs
whipped cream for serving, if desired
Instructions
For cake: Preheat oven to 350°F. Butter a 9 or 10 inch springform pan. Line the bottom of pan with parchment round; butter parchment and dust pan with cocoa powder. Wrap 3 layers of foil around the outside of the pan, bringing the foil to top of rim. Combine 1 cup coffee or espresso and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; allow to cool slightly. Add eggs to chocolate mixture and whisk until incorporated. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath and transfer to cooling rack. Cool completely in pan.For ganache:
Bring whipping cream and bourbon cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. Can be made 2 days in advance, cover and keep refrigerated until ready to serve.Run knife around pan sides to loosen cake and release sides. Cut cake into wedges and serve with whipped cream.
Recipe by oh honey bakes at https://ohhoneybakes.com/dark-chocolate-and-bourbon-cream-fudge-cake/