Ingredients   : 

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, cut into pieces
6 ounces unsweetened chocolate, finely chopped
1/2 cup brewed espresso or very strong coffee
1 1/2 cups sugar
1/2 cup bourbon
4 large eggs
2 teaspoons vanilla extract
6 tablespoons unsalted butter, cut into pieces
6 tablespoons (packed) golden brown sugar
2 teaspoons instant espresso powder
6 tablespoons whipping cream
1 1/2 cups powdered sugar, sifted
2 tablespoons bourbon
Vanilla ice cream

Direction   : 

Cake: Preheat an oven to 350 ° F. Butter a 12-cup Bundt pan. In
medium bowl, mix salt, baking soda and flour. Mix brewed
espresso, chocolate and butter in medium heavy saucepan on low
heat till butter and chocolate melts (might look curdled); take off
heat. Add bourbon and sugar; whisk till smooth and sugar is
dissolved. Beat vanilla and eggs with electric mixer till blended
in big bowl; beat in chocolate mixture slowly. Add flour mixture;
mix till just blended. Put batter in pan; smooth the top.

Bake cake for 45 minutes till cake starts to pull away from pan
sides and inserted tester near middle exits clean. Cool for 15
minutes in pan on rack. Invert cake onto rack; fully cool.

Glaze: Mix instant espresso powder, golden brown sugar and
butter in small saucepan till butter melts on medium heat; mix in
cream. Simmer for 1 minute; take off heat. Add powdered sugar
slowly, whisking till smooth. Mix in bourbon; slightly cool. Put
cake on rack on baking sheet. Drizzle glaze on cake slowly,
letting glaze run down cake sides, covering as much cake as you
can. Spoon glaze drippings from the baking sheet on cake; stand
for 30 minutes. You can prep it 2 days ahead. Use cake dome to
cover; stand in room temperature.

Serve vanilla ice cream with cake.

Nutrition Information   : 

Calories: 723
Saturated Fat: 24 g(120%)
Sodium: 426 mg(18%)
Fiber: 3 g(14%)
Total Carbohydrate: 78 g(26%)
Cholesterol: 152 mg(51%)
Protein: 8 g(16%)
Total Fat: 39 g(60%)