Instructions: Preheat the oven to 325 degrees. Spray a 10- or 12 cup Bundt pan and set aside. Place butter, chocolate and espresso in a medium saucepan. Over low heat, melt chocolate, stirring constantly. Remove from heat and whisk in sugar, stirring until dissolved. Add bourbon. Set aside.

In a bowl, combine flour, baking soda and salt. Set aside.

In work bowl of an electric mixer fitted with paddle attachment, beat eggs and vanilla on medium-high until thick and creamy, about 2 minutes. On low speed, add slightly cooled chocolate mixture; mix to blend. Add flour mixture and beat until just combined. Scrape batter into pan, smoothing top. Bake on the center rack until a cake tester inserted into center comes out clean and cake springs back when lightly touched in center, 45 to 50 minutes. Remove from oven and let stand in pan 5 minutes. Remove from pan by inverting cake onto a wire rack placed over a baking sheet; cool completely.

To make glaze: Combine butter, brown sugar and espresso powder in a small saucepan over medium heat until butter is melted. Stir in cream; simmer 1 minute. Remove from heat and whisk in the confectioners sugar until smooth; add bourbon. Cool slightly and pour over cake, letting glaze drip down sides. Let stand at least 1/2 hour.

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