Whiskey-Soaked Dark Chocolate Bundt Cake

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.