115 minutes
A rich and moist dark chocolate Bundt cake infused with the complex flavors of whiskey, espresso, and cocoa.
Unsweetened Chocolate, melted
0 oz
Instant Espresso Powder, dissolved in boiling water
tablespoons
Unsweetened Cocoa Powder, dissolved in boiling water
tablespoons
Bourbon, Rye, Or Whiskey, plus extra for sprinkling
cups
teaspoons
Unsalted Butter, softened
0.25 sticks
cups
each
tablespoons
teaspoons
cups
Confectioners’ Sugar, for garnish
optional
1. Prepare the Pan and Preheat Oven
Grease and flour a 10-cup Bundt pan and preheat your oven to 325°F.
2. Melt Chocolate
Melt the unsweetened chocolate and set it aside to cool slightly.
3. Prepare Espresso-Whiskey Mixture
Dissolve the espresso powder and cocoa powder in boiling water, then stir in the whiskey and salt. Allow the mixture to cool.
4. Cream Butter and Sugar
Beat the softened butter until light and fluffy. Gradually add the granulated sugar and continue beating until creamy.
5. Add Eggs, Vanilla, Baking Soda, and Chocolate
Add the eggs one at a time, then vanilla, baking soda, and melted chocolate, beating well after each addition.
6. Combine Wet and Dry Ingredients
Alternately add the whiskey mixture and flour to the batter, beginning and ending with the flour. Mix until just combined.
7. Bake
Pour the batter into the Bundt pan and bake for approximately 1 hour and 10 minutes, or until a cake tester comes out clean.
8. Cool and Unmold
Cool the cake in the pan on a rack for 15 minutes. Carefully unmold the cake and sprinkle with extra whiskey.
9. Garnish
Once the cake is cool, garnish with a dusting of confectioners’ sugar, if desired.
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