WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE

Whiskey-Soaked Dark Chocolate Bundt Cake image

This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts." The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.

Provided by Melissa Clark

Categories snack, cakes, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 12

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Ingredients

1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces unsweetened chocolate
1/4 cup instant espresso powder
2 tablespoons unsweetened cocoa powder
1 cup bourbon, rye or other whiskey, more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
Confectioners' sugar, for garnish (optional)

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.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 208 milligrams, Sugar 34 grams, TransFat 1 gram

*** Explore more Whiskey-Soaked Dark Chocolate Bundt Cake Recipes »

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Simplice Irakoze

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This cake was a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.

Jeff And Makala Morisseau

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I was a bit hesitant to try this recipe because I'm not a big fan of whiskey. However, I was pleasantly surprised by how delicious this cake was. The whiskey flavor was not overpowering and the cake was very moist and flavorful. I would definitely re

prashant chand

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This cake was a hit at my party! Everyone loved it and asked for the recipe. I will definitely be making this cake again.

Kashif Pathan

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I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he had ever had. The cake was very easy to make and I will definitely be making it again.

Jack Bee

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This cake was absolutely delicious! The whiskey flavor was subtle but present, and the chocolate was rich and decadent. The cake was also very moist and had a perfect crumb. I would definitely recommend this recipe to anyone looking for a delicious a

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