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1
Place the sifted flour in a medium bowl and stir in the baking soda and salt; set aside.
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2
In a large bowl, place the chocolate and the butter.
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3
Pour the hot coffee over the chocolate and butter and then add the bourbon.
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4
Cover the bowl with plastic wrap and let stand until chocolate and butter are melted.
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5
Remove the cover and whisk to fully incorporate.
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6
Set aside until mixture has cooled.
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7
Grease and flour 2 (8-inch) round cake pans.
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8
Preheat the oven to 275 degrees F.
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9
When coffee mixture has cooled, add the sugar and whisk until blended.
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10
Add the flour mixture, half at a time and stir until just combined.
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11
Add the eggs, vanilla, and coconut and whisk until well blended.
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12
Pour batter into prepared pans.
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13
Bake for about 45 minutes or until a toothpick comes out clean.
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14
Cool cakes in pans for about 10 minutes and then cool completely on a rack before icing.
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15
While cakes are cooling, make ganache:
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16
Place the chocolate in a large bowl.
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17
Heat the cream in a saucepan just until it starts to boil.
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18
Immediately pour the cream over the chocolate, making sure that all of the chocolate is covered.
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19
Cover the bowl and let stand for 5 minutes.
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20
Whisk the chocolate until dark and shiny and then let cool to room temperature.
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21
The more you whisk this icing as it cools, the stiffer it will get.
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22
If you refrigerate the icing before you put it on the cake, it will get very hard and you will have to microwave it for a few seconds to soften it to a spreadable state.
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23
Frost cake:
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24
Spread ganache over bottom layer of cake.
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25
Place the second cake layer on top of the ganache.
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26
Frost the top and sides of the cake with the remaining ganache.
