Baby Bourbon-Chocolate Bombes

ACTIVE 35 MIN. - TOTAL 1 HOUR, PLUS 1 HOUR COOLING AND CHILLING

MAKES 12
CAKES
Baking spray
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup unsweetened cocoa, sifted
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 large egg, at room temperature
1/4 cup sour cream, at room temperature
1/4 cup vegetable oil
1/4 cup bottled cold-brew coffee concentrate, at room temperature
1/2 tsp. vanilla extract
1/2 tsp. bourbon
1/2 cup hot water BOURBON GANACHE
2 (4-oz.) 60% cacao bittersweet chocolate bars (such as Ghirardelli), finely chopped
1/2 cup heavy whipping cream
1 Tbsp. light corn syrup 2 Tbsp. bourbon Chopped toasted pecans

1. Prepare the Cakes: Preheat oven to 350°F. Coat a 12-cup muffin tray with baking spray. Line bottom of each well with a round of parchment paper; set aside.

2. Whisk together flour, granulated sugar, brown sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Whisk together egg, sour cream, oil, coffee concentrate, vanilla, and bourbon in a medium bowl. Add egg mixture to flour mixture; whisk just until combined. Add hot water, whisking until combined and mostly smooth.

3. Divide batter evenly among prepared wells. Bake in preheated oven until a wooden pick inserted in center comes out clean, 12 to 15 minutes. Let cool in tray on a wire rack 5 minutes; invert Cakes onto wire rack. Remove and discard parchment paper. Let cool completely, 30 to 45 minutes.