Wednesday, November 17, 2010

Bourbon Chocolate Bundt Cake

Could there be any more of my favorite words in a title?  Wow…  This cake was exactly what the name implies, full of chocolate and bourbon flavor and essence.  I made this cake because I wanted to make a cake that combined all of my favorite flavors, and I had been wanting to make a cake that didn’t require frosting.  I almost followed a different bourbon cake recipe, but after realizing it only called for 1/4 cup of bourbon, and this recipe called for a FULL CUP, well… my decision was pretty much made for me.

One thing is for sure, this is a boozy cake.  It is not for the faint of heart.  If you’re not a fan of bourbon, you might not like this cake.  Fortunately bourbon isn’t the ONLY flavor in this cake.  The chocolate flavor, is rich, deep, and intense.  The 1/4 cup instant espresso doesn’t add a coffee flavor, but it deepens and enhances the chocolate.  This is a very moist cake, and I didn’t even splash the cake with bourbon, like the original recipe called for.  Truly, this cake was exceptional, and very well received by the few I shared it with.  My only regret, is that I didn’t pair it with this Bourbon Ball Martini!  Oh, what a joyous combo that would be!


Bourbon Chocolate Bundt Cake

adapted from Orangette, who adapted from The New York Times


2 sticks (8 oz.) unsalted butter, softened, plus more for the pan
2 cups all-purpose flour, plus more for the pan
5 oz. unsweetened chocolate
¼ cup instant espresso powder
2 Tbsp. unsweetened cocoa powder
1 cup bourbon, rye, or other whiskey
½ tsp. kosher salt
2 cups granulated sugar
3 large eggs
1 Tbsp. vanilla extract
1 tsp. baking soda
Confectioners’ sugar, for garnish (optional)


Preheat oven to 325°F. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans).

In a heatproof bowl set over – but not touching – a saucepan of simmering water, melt the chocolate until just smooth, stirring occasionally. 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. Stir until the powders dissolve. Add the bourbon and salt. Let cool.

Using an electric mixer, beat the butter until fluffy. Add the sugar, and beat until well combined. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down the sides of the bowl with a rubber spatula.

With the mixer on low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with the bourbon mixture. It may seem like there is too much liquid, but don’t worry; it’s okay. Scrape the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes for a Bundt pan. (Loaf pans will take less time; start checking them after 55 minutes.)

Transfer the cake, still in its pan, to a rack. Unmold after 15 minutes. Cool completely before serving, garnished with confectioners’ sugar, if you like.

Note: This cake tastes even better on the second day, when the intensity of the alcohol mellows a little bit.

Yield: 10 to 12 servings.

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