2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp unsweetened cocoa
3 ounces unsweetened chocolate squares
2 ounces sweet chocolate squares
1/4 cup instant coffee
2 tbsp boiling water
1/2 cup plus 2 tbsp bourbon, divided
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 1/2 tsp vanilla extract
1 tbsp confectioner’s sugar
Fresh figs and sweetened whipped cream for garnish
Procedures : Heat oven to 325?. combine flour, baking soda and salt in medium bowl. Butter a 12-cup bundt pan. Sift cocoa along bottom and sides of pan to coat.
Combine chocolates in medium microwaveproof bowl. Microwave on high 1-1/2 minutes until almost melted; stir until smooth. Cool slightly, 2 to 3 minutes.
Dissolve coffee in boiling water in 2-cup glass measure; add enough cold water to equal 1-1/2 cups. Stir in 1/2 cup bourbon.
Beat butter and granulated sugar in large mixer bowl at medium-high speed until creamy. Beat in eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. With mixer at low speed, add dry ingredients alternately with bourbon mixture, beginning and ending with dry ingredients just until blended.
Pour batter into prepared pan. Bake 70 to 75 minutes, until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 15 minutes. Invert onto rack, unmold and cool completely. Brush top and sides with remaining 2 tablespoons bourbon. (Can be made ahead. Tightly wrap and store at room temperature up to 2 days.)
Sift confectioners’ sugar on top of cake. Serve with fresh figs and whipped cream, if desired