Chocolate Bourbon Bundt Cake

Preheat oven to 350 degrees F. Grease and flour a 10-cup Bundt pan.

Combine flour, baking soda, and salt and set aside.

In a large measuring cup, stir the instant coffee and boiling water to dissolve the coffee. Add remaining water and ¾ cup bourbon and stir until smooth. Set aside.

In the bowl of your mixer, beat margarine and sugar until light and fluffy. Add eggs one at a time. Add vanilla extract and melted Chocolate.

Scrape the sides of the bowl to ensure the ingredients are combined. Add the flour mixture to the batter, alternating with the coffee mixture. Pour batter into the prepared pan.

Bake for 1 Hour- 1 Hour & 10 Minutes, until a cake tester inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 15 Minutes.

Invert the cake onto a Cooling rack, unmold from the pan, and cool completely. Brush the outside of the cake with the remaining 2 tablespoons of bourbon and allow it to absorb.