Bourbon Chocolate Cake

15m
Prep Time
70m
Cook Time
1h 25m
Ready In


"Rich, dense and very chocolaty, with a spicy, peppery, burnt caramel tang. . This cake is easy (butter your Bundt pan well), quite nice to look at, and delicious. A winner!"

Original is 14 servings

Nutritional

  • Serving Size: 1 (95.4 g)
  • Calories 328.5
  • Total Fat - 14.5 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 79.5 mg
  • Sodium - 193 mg
  • Total Carbohydrate - 46.4 g
  • Dietary Fiber - 0.6 g
  • Sugars - 32.3 g
  • Protein - 3.7 g
  • Calcium - 14.1 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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).

Step 6

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.

Tips


  • 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans).

0 Reviews

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