- 18 tablespoons unsalted butter, cut into pieces
- 9 ounces carob or dark chocolate chips
- 1 ½ cups granulated sugar
- 7 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons bourbon
- Preheat oven to 375 degrees F. Butter a 9 inch cake pan, line it with parchment and butter the parchment.
- In a large bowl, place the butter and carob or chocolate chips. Melt in the microwave in 30 second increments, stirring in between, until the butter and chips are completely melted. Stir until well combined.
- Stir in the sugar and allow to cool for a couple minutes.
- Add the eggs one at a time, making sure to stir in each egg completely before adding another. Stir in the vanilla and bourbon and mix until a glossy, uniform mix is formed.
- Pour into the prepared pan and bake for 30-60 minutes. I know that’s a wide range – the original recipe called for 30 minutes, but mine took about 60. I don’t know if that is just because of the carob, so start checking at 30 minutes, but be prepared to cook it for 60.
- The cake is done with the top is crackly but the cake is still rather jiggly, particularly in the center. Serve warm or cool completely in the pan. Cake may be stored in an airtight container in the refrigerator for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature about 1 hour.
Recipe adapted from Well Plated
- Prep Time: 10 minutes
- Cook Time: 1 hour