Whiskey-Soaked Dark Chocolate Bundt Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 sticks (8 oz.) unsalted butter, softened, plus more for the pan2 cups all-purpose flour, plus more for the pan5 oz. unsweetened chocolate¼ cup instant espresso powder2 Tbsp. unsweetened cocoa powder1 cup bourbon, rye, or other whiskey, plus more for sprinkling½ tsp. kosher salt2 cups granulated sugar3 large eggs1 Tbsp. vanilla extract1 tsp. baking sodaConfectioners’ 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 whiskey 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 whiskey 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 and sprinkle warm cake with more whiskey. (I did this by pouring a little bit into a teaspoon, and then shaking the teaspoon over the cake. I’m guessing that I used 3 teaspoons’ worth in all.) 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.
Number of Servings: 10
Recipe submitted by SparkPeople user WORDHERDER.
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 whiskey 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 whiskey 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 and sprinkle warm cake with more whiskey. (I did this by pouring a little bit into a teaspoon, and then shaking the teaspoon over the cake. I’m guessing that I used 3 teaspoons’ worth in all.) 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.
Number of Servings: 10
Recipe submitted by SparkPeople user WORDHERDER.
Nutritional Info Amount Per Serving
- Calories: 552.6
- Total Fat: 27.5 g
- Cholesterol: 113.4 mg
- Sodium: 267.2 mg
- Total Carbs: 62.8 g
- Dietary Fiber: 3.5 g
- Protein: 6.5 g
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