Chocolate Whiskey Bundt Cake
There usually is a method to my madness when it comes to baking for this blog. My wall calendar is full of which desserts I am going to bake on which days. I have also marked when those desserts will be posted on Project Pastry Love. It’s a well-oiled machine–in theory. For instance, today I was going to work on chocolate ganache. I wanted to experiment with different thicknesses, flavors, and the many wonderful ways ganache can be used (truffles, sauces, hot chocolate, etc.). I had a plan, but then I saw this cake in an old issue of Epicurious magazine, and I dropped ganache like a hot potato. Instead, I made a chocolate-whiskey bundt cake. I looked at the recipe and saw that I already had all of the ingredients (no grocery run, huzzah!). I was craving chocolate, and since chocolate is the first word in the recipe title I assumed that my craving would be satisfied (awesome.). I was also in need of alcohol because my husband has been away, and I’ve been alone with the kids for 5 days. Wouldn’t you know it, whiskey is the second word in this recipe! This cake was calling my name, so I baked it. I drank a little too.
Chocolate-whiskey bundt cake is moist and chocolate-y. The whiskey flavor comes through in just the right amount. Best of all, it is so easy! You begin by heating butter, cocoa powder, brewed coffee and whiskey together until the butter has melted. Then you whisk in sugar until it has dissolved.
Pour this chocolate/butter mixture in a large bowl to cool. Then mix in eggs, vanilla, and the dry ingredients until combined.
The batter will be very thin, and a bit bubbly.
Pour in a prepared bundt pan and bake in a 325 degree oven for about 50 minutes.
Let cool on a rack for 2 hours, then flip it over on a cake plate and slice it up!
The cake is lovely on it’s own, but even better with lightly sweetened whipped cream.
- 1 cup (85 g) plus 3 TBS Unsweetened Cocoa Powder
- 1 1/2 cups Brewed Coffee
- 1/2 cup Whiskey
- 2 sticks (224 g) Unsalted Butter
- 2 cups (398 g) Sugar
- 2 cups (250 g) All-Purpose Flour
- 1 1/4 tsp. Baking Soda
- 1/2 tsp. Salt
- 2 Large Eggs
- 1 tsp. Vanilla Extract
- Powdered Sugar
- Preheat oven to 325 degrees F. Butter bundt pan well then dust with the 3 tablespoons of cocoa powder, knocking out excess.
- Heat coffee, whiskey, butter, and remaining 1 cup cocoa powder in a 3-quart heavy saucepan over medium heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
- While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40-50 minutes.
- Cool cake in pan on a rack, about 2 hours. Loosen cake from pan using tip of a knife then invert rack over pan and turn cake out onto rack. Dust with powdered sugar.
- 10-inch bundt pan
- Wire rack
- *If well wrapped and kept in the refrigerator, cake should last 5 days.
