WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE
I came upon this in a roundabout manner. A post on Elise.com which led me to a Melissa Clark article in the Times and the discovery of why this recipe sounded so familiar--it's an updated version of a Maida Heater recipe from my youth. I use bourbon (Maker's Mark), Ms. Clark uses whiskey; I suspect that one is as good as the other -- and the bourbon version is a knockout! You can also play around and make this in smaller molds. A dollop of barely sweetened whipped cream, some 10x, a sprig of fresh mint, a little pool of rasberry coulis...various forms of heaven on a pretty plate.
Provided by Chef Kate
Categories Dessert
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
- Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
- Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
- On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
- Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners' sugar if you like.
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Benjamin Grigg
[email protected]I've made this cake several times now and it's always a hit. It's the perfect cake for a special occasion or just a weekend treat.
Sekaja Amos
[email protected]This cake is perfect for a chocolate lover. It's rich and decadent, and the whiskey glaze adds a touch of sophistication.
Tifa Azmy
[email protected]I'm not a big fan of whiskey, but I loved this cake. The whiskey flavor is subtle and it doesn't overpower the chocolate.
Kk Hazrot
[email protected]This is the best chocolate cake I've ever had! The whiskey glaze is what really makes it special. I will definitely be making this cake again.
Katie Kerswell
[email protected]This cake is so easy to make and it's always a hit with my friends and family. I love that I can make it ahead of time and it still tastes great the next day.
Andile Ndlovu
[email protected]I made this cake for my birthday and it was a huge success! Everyone loved it. The cake was moist and flavorful, and the whiskey glaze was the perfect finishing touch.
Nora Begum
[email protected]This cake is perfect for a special occasion. It's rich and decadent, and the whiskey glaze adds a touch of elegance.
Derek Bradley
[email protected]The cake was delicious, but I had some trouble getting it out of the bundt pan. I think I'll try greasing and flouring the pan more next time.
emon sorkar
[email protected]This cake was a bit too boozy for my taste, but my husband loved it. I think I'll try making it again with less whiskey next time.
Rhea Remoroza Cabanilla
[email protected]I've made this cake several times now and it's always a crowd-pleaser. The whiskey glaze is what really makes it special.
Kaveesha Sithumini
[email protected]Amazing!
Michael Halder
[email protected]Followed the recipe exactly and it turned out perfectly! The cake was dense and chocolatey, and the whiskey glaze was the perfect finishing touch. Will definitely be making this again.
Jenn H.
[email protected]This whiskey-soaked dark chocolate bundt cake was a hit at my dinner party! The cake was moist and flavorful, and the whiskey glaze added a touch of sophistication. I will definitely be making this cake again.