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Chocolate Bourbon Cake
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Impress with a boozy bourbon-infused chocolate Bundt cake that promises to delight any crowd, perfect for parties and potlucks.
Ingredients:
  • 1 cup (2 sticks) unsalted butter, more for greasing pan
  • 2 cups all-purpose flour, more for dusting pan
  • 5 ounces high quality, unsweetened dark chocolate
  • 1/4 cup instant espresso powder (can use instant coffee)
  • 2 tablespoons unsweetened natural cocoa powder
  • About 1 cup very hot (not boiling) water
  • 1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
  • 1/2 teaspoon kosher salt
  • 2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 cup powdered sugar, for sprinkling
Instructions:
  • Preheat the oven to 325°F. Prepare a large (10 cup) Bundt pan by greasing it with butter and dusting with flour.
  • Melt the chocolate: Gently melt the chocolate in the microwave or over a double boiler, then allow it to cool.
  • Combine the espresso powder, cocoa powder, hot water, bourbon, and salt in a large glass measuring cup. Mix until powders dissolve, then stir in the bourbon and salt. Set aside to cool.
  • Cream the butter until fluffy, then incorporate the sugar, eggs, vanilla extract, baking soda, and melted chocolate: Beat the butter until light and fluffy for 2-3 minutes with an electric mixer on high. Add the sugar and beat for an additional minute. Gradually mix in the eggs one at a time, beating for a minute after each addition. Stir in the vanilla extract, baking soda, and melted chocolate.
  • Gradually add the bourbon-espresso mixture and flour in alternating batches, starting and ending with the bourbon mixture. Mix on low speed until each addition is absorbed before adding the next.
  • Transfer the batter into the greased bundt pan and level the surface. Bake at 325°F until a toothpick inserted into the center comes out clean, approximately 1 hour and 10 minutes.
  • Move the cake to a cooling rack, gently un-mold after 15 minutes, and sprinkle with more bourbon whiskey. Let cool completely, then dust with powdered sugar using a mesh sieve before serving.

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