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2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon baking soda
3/4 cup unsweetened cocoa
2 cups granulated sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 each whole eggs
1 teaspoon bourbon

For the Frosting:
2 pounds semi-sweet chocolate, grated
1 pint fresh whipping cream
6 ounces bourbon


Sift together dry ingredients in a mixing bowl, two times. Add oil, coffee, and milk, mix at medium speed for 2 minutes. Add eggs and bourbon, beat 2 more minutes. Batter will be thin. Pour into two greased and floured 9"" cake pans, or two 8"" cake pans and six muffin cups. Smoke at 325F for 25 - 30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire racks. Frosting: Grate chocolate into a stainless steel mixing bowl or hotel pan. Add cream. Place in smoker and smoke at 185°F for 30 minutes over hickory, apple, oak or pecan shells. Stir mixture every 15 minutes. If you desire a heavier smoke flavor increase the smoking time by 15 minutes. If chocolate mixture is not completely melted after 30 minutes, place over a double boiler and bring up to 160°, whisk until homogenous, add bourbon, whisk until smooth. Cool thoroughly. When you are ready to frost cake beat until fluffy on mixing machine and decorate cake.
Yield: Two 9" double layer cakes