This Southern classic combines coffee, bourbon, and chocolate for a delicious crowd-pleaser. For you chocolate lovers who may have watched our show on chocolate, this is a very simple cake to make. Top yours with some homemade ice cream - vanilla's my favorite.

1/2 pound (2 sticks) plus 2 teaspoons unsalted butter, cut into 1/2-inch pieces
1 tablespoon unsweetened cocoa powder
2 cups bleached all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup bourbon
1 1/2 cups strong brewed coffee, cooled
5 ounces unsweetened chocolate, chopped
1 3/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten

1. Preheat the oven to 275 degrees F.
2. Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
3. Sift the flour with the baking soda and salt into a bowl, and set aside.
4. Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes. Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat. Add the sugar and stir to dissolve. Cool slightly.
5. Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate. Add the vanilla and eggs, whisking to mix well.
6. Pour the batter into the prepared pan and bake for 1 hour. (The cake will be slightly soft in the middle.)
7. Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.

From Prime Time Emeril by Emeril's Food of Love Productions LLC. 2001 HarperCollins Publishers. Used by permission.