Irish Whiskey Cake

• 2 tbsp cocoa powder, for dusting
• 2 c all purpose flour
• 1 ¼ tsp baking soda
• ½ tsp salt
• 1 c butter, cubed
• 1 ½ c coffee, brewed
• ½ c Irish whiskey
• 1 c cocoa powder
• 2 c sugar
• 2 large eggs
• 1 tsp vanilla extract

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Preheat oven to 325º. Butter and dust a Bundt pan with 2 tbsp. cocoa powder. Sift flour, baking soda and salt into a medium bowl; set aside.

In a saucepan over medium heat, combine butter, coffee, whiskey and cocoa powder. Heat until butter is melted. Whisk in sugar until thoroughly combined; remove from heat and allow to cool for 5 to 10 minutes.

In a large bowl, beat eggs and vanilla. Add cooled chocolate mixture to eggs and slowly add dry ingredients. Stir until thoroughly combined, being careful not to overmix. Pour batter into Bundt pan and bake for 40 to 50 minutes. Remove from oven and allow to cool completely (about 2 hours) before removing from pan.