Maida’s Chocolate Bourbon Pound Cake

Preparation info
  • Makes


    short 23 cm tube or Bundt cake, about 16 slices
    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

This recipe from my friend and mentor Maida Heatter is adapted from one called 86—Proof Chocolate Cake in her Book of Great Chocolate Desserts. The original recipe calls for dissolving 60ml instant espresso or regular instant coffee granules in boiling water before proceeding. I prefer to use strong brewed coffee.