Decadent Chocolate Bourbon Cake

A rich, dense, flavorful, can't get-enough-of cake for any occasion. Easy to make, as no icing is required.




6 (regular-sized, not the minis or huge Texas-sized ones) chocolate candy bars, melted 1 c. butter, room temperature 4 eggs ¼ cup bourbon 1 c. chopped nuts 1 (5 ½ oz.) can chocolate syrup 2 ½ c. flour ¼ teaspoon. baking soda ¼ teaspoon. salt 1 c. sour cream A little bit of powdered sugar for garnish

Nutritional information

No nutrition information available


Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate syrup and candy bars. Combine flour, baking powder and salt. Add to creamed mixture alternately with sour cream, stirring after each addition until blended. Fold in nuts. Bake at 325 degrees for 75 minutes in a 10" greased tube pan or 50 minutes in 2 extra large loaf pans. Cool and dust with powdered sugar. (If you have a food processor, use this process: Combine butter, sugar and eggs until well mixed. Add everything else except nuts. Mix well. Stir in nuts. Bake as above.)