Spirited Mississippi Mud Cake

1/2 pound (2 sticks) plus 2 teaspoons unsalted
    butter, cut into 1/2-inch pieces
1 tablespoon unsweetened cocoa powder
2 cups bleached all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup Bourbon
1 1/2 cups strong, brewed coffee, cooled
5 (1 ounce) squares unsweetened chocolate, chopped
1 3/4 cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten

Heat oven to 275 degrees F. Grease a Bundt pan with 2 teaspoons of the butter. Lightly dust with the cocoa powder.

Sift the flour with the baking soda and salt in a bowl and set aside.

Warm the Bourbon and coffee in the top of a double boiler or stainless steel bowl set over a pan of simmering water for five minutes. Add the chocolate and remaining butter. Cook, stirring, until melted and smooth, about three minutes. Remove from the heat. Add the sugar and stir to dissolve. Cool slightly.

Using a whisk or an electric mixer, stir in the flour, 1/2 cup and a time, into the chocolate. Add the vanilla extract and egg whisking to mix well. Pour the batter into the prepared pan and bake for one hour. (Cake will be slightly soft in the middle.) Remove from the oven and let rest in the pan for 20 minutes. Turn out onto a cooling rack to cool for at least 30 minutes before serving.