Bourbon Chocolate Cake
Recipe: #24038
June 11, 2016
Categories: Desserts, Cakes, Tube/Bundt, Christmas, Valentine's Day, Vegetarian Chocolate, Kosher Dairy, , more
"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!"
Ingredients
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).