Whiskey-soaked Dark Chocolate Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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An outstanding cake! Ingredients:
1 cup (2 sticks) unsalted butter, softened, more for greasing pan |
2 cups all-purpose flour, more for dusting pan |
5 ounces unsweetened chocolate |
1/4 cup instant espresso powder |
2 tablespoons unsweetened cocoa powder |
1 cup bourbon, rye or other whiskey, more for sprinkling |
1/2 teaspoon kosher salt |
2 cups granulated sugar |
3 large eggs |
1 tablespoon vanilla extract |
1 teaspoon baking soda |
confectioners' sugar, for garnish (optional) |
Directions:
1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans).
2. Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate.
3. Let cool.
4. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup.
5. Add enough boiling water to come up to the 1 cup measuring line.
6. Mix until powders dissolve.
7. Add whiskey and salt; let cool.
8. Using an electric mixer, beat 1 cup butter until fluffy.
9. Add sugar and beat until well combined.
10. Beat in the eggs, one at a time, beating well between each addition.
11. Beat in the vanilla extract, baking soda and melted
12. chocolate, scraping down sides of bowl with a rubber spatula.
13. On low speed, beat in a third of the whiskey mixture.
14. When liquid is absorbed, beat in 1 cup flour.
15. Repeat additions, ending with whiskey mixture.
16. Scrape batter into prepared pan and smooth top.
17. Bake until a cake tester 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).
18. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey.
19. Let cool before serving, garnished with confectioners' sugar if you like.
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