Home » Whiskey-Soaked Dark Chocolate Bundt Cake

Whiskey-Soaked Dark Chocolate Bundt Cake

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We are all about the bundt cake these days. This happens to be yet another one of those cakes that even the die-hard-haters of anything flavored with alcohol LOVE. Yes, we said love.  These people will totally surprise you, as they did us. Well, not really. We know what this cake is all about. It’s smooth with this deep chocolate velvety texture. Not too mention the thick whiskey flavored icing. Whoa. Your peeps will want more and then they will want you to send a piece sent home with them. This is a cake we make, slice and wrap and put in the freezer because there is going to be one of those days when you just need a good chocolately, boozy piece of cake.

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Whiskey-Soaked Dark Chocolate Bundt Cake

 

Ingredients:

 

Cake

 

1 cup (2 sticks) unsalted butter, softened.

2 cups all-purpose flour

5 ounces unsweetened cocoa powder

1 cup whiskey + 2 Tbs. (or more) for icing

1/2 teaspoon kosher salt

2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 teaspoon baking soda

1 1/2 cup confectioners sugar

 

Directions:

 

Cake

 

Grease and flour a 10-cup-capacity Bundt pan (or you can use 2 – or 9-inch loaf pans). Preheat oven to 325 degrees. In double boiler over simmering water, melt chocolate. Let it cool.

Put espresso and cocoa powders in a 2-cup 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 a 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 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 and 10 minutes for Bundt pan (loaf pans will take less time but start checking around 55 minutes).

Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with a little whiskey. Let it cool completely before icing.

Icing

 

Sift confectioners sugar into a small bowl and add 2 Tbs. of whiskey, adjusting whiskey to create a thick smooth paste. Spread onto cooled cake.

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