5 oz unsweetened chocolate
1/4c instant coffee
2 tbsp cocoa powder
1 c premium bourbon
1/2 tsp salt
1 c room temperature unsalted butter
2 c sugar
1 tbsp vanilla extract
1 tsp baking soda
2 c cake flour
1 large chocolate bar (for shaving)
Preheat over to 325°F
Melt unsweetened chocolate in a water bath or double boiler (I used a crock pot little dipper). Set aside to cool.
Place coffee powder and unsweetened cocoa powder in liquid measuring cup. Add boiling water till the volume is at 1 cup. Stir to dissolve all the powder. Add the bourbon and salt. Set aside to cool.
Place butter in mixing bowl and beat until fluffy. Beat in sugar. Add eggs, one at a time, beating until well mixed after each egg. Beat in vanilla, baking soda and melted chocolate.
Beat a third of the coffee/bourbon mixture into the butter/sugar mixture. Add half of the cake flour and mix. Repeat until all of the coffee/bourbon mix and cake flour are mixed in.
Pour into two 9" cake pans and bake for 45-55 min (test with a toothpick at 40min).
Set cake layers aside to cool while you make the Bourbon Cherry Cream Cheese Frosting. Frost the cake and cover with the chocolate bar shavings. Top with dollops of frosting and cherries. Enjoy!