Makes 12
CAKES
| Butter (for the jars) | |
| 2 | cups flour |
| 1¼ | teaspoon baking soda |
| ½ | teaspoon salt |
| 1½ | cups strongly brewed coffee |
| 7 | tablespoons whiskey |
| 1 | cup (2 sticks) unsalted butter, cut into pieces |
| ½ | teaspoon ground cinnamon |
| 1 | cup unsweetened cocoa powder |
| 2 | cups sugar |
| 2 | eggs |
| 1 | teaspoon vanilla extract |
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1. Set the oven at 325 degrees. Have on hand 12 jelly jars (8 ounces each) or other individual baking cups. Butter the jars or cups and set them on a rimmed baking sheet.
2. In a bowl, whisk together flour, baking soda, and salt; set aside.
3. In a saucepan over medium heat, whisk coffee, whiskey, butter, cinnamon, and cocoa powder until butter melts. Add sugar. Pour mixture into a large bowl and leave to cool slightly.
4. In a small bowl, whisk together eggs and vanilla. Gradually pour the egg mixture into the chocolate mixture. Whisk in the flour until smooth. The batter will be thin.
5. Divide the batter among the jars or cups. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out with small, moist crumbs. Rest for 10 minutes before adding sauce.
SAUCE
| ¼ | cup whiskey |
| ¾ | cup sugar |
| ¼ | cup (½ stick) butter |
| ¼ | cup water |
1. In a saucepan over medium heat, combine the whiskey, sugar, butter, and water. Heat gently, stirring occasionally, until the sugar dissolves. Remove from the heat.
2. With a skewer, poke holes in the baked cakes. Add a spoonful of sauce to each jar or cup.
Caitlin Barry. Adapted from Gourmet magazine