Chocolate Whiskey Bundt Cake

My Supper Club had to skip our traditional, potluck-style dinner last month, so we ended up combining that theme (Alcohol) with this month’s theme (Comfort Food). They kind of go hand-in-hand for a lot of us anyhow, so it worked out 😉

This boozy bundt cake was rich, dense and chocolatey. You could easily serve smaller slices of it than most cakes, because it really packs a punch. I liked the way the coffee enhanced the chocolate and bourbon, too. Mmm…

I did make the cake a day ahead of time, which made the day of our dinner party much easier. The recipe suggested serving it with lightly sweetened whipped cream, so I made a bourbon-infused version which worked really well with it. I had a little trouble with the cake sticking to the top of the pan, but once the powdered sugar and whipped cream was on top, nobody noticed.

Chocolate Whiskey Bundt Cake
Gourmet September 2005

Yield: Makes 12 to 14 servings

Most of the alcohol in this cake cooks off, but a distinct whiskey flavor remains.

1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
1 1/2 cups brewed coffee
1/2 cup American whiskey
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla

Special equipment: a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)
Accompaniment: lightly sweetened whipped cream
Garnish: confectioners sugar for dusting

Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.

Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.

While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.

Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

Cooks’ note:
This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper or wrapped well in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.

Big Flavors Rating: 4 Stars