Whiskey-Soaked Dark Chocolate Bundt Cake

1. Prepare the Bundt Pan

Grease and flour a 10-cup capacity Bundt cake pan. Preheat your oven to 325°F.

2. Melt Chocolate

Melt the unsweetened chocolate using a microwave or double boiler, then set it aside to cool slightly.

3. Mix Espresso, Cocoa, Whiskey, and Salt

In a glass measuring cup, combine instant espresso powder and unsweetened cocoa powder. Add boiling water to dissolve them, then mix in the whiskey and salt, allowing the mixture to cool.

4. Cream Butter and Sugar

With an electric mixer, beat the softened butter until fluffy. Gradually add granulated sugar and continue beating until creamy.

5. Add Eggs and Flavorings

Add eggs one at a time, beating well after each. Mix in vanilla extract, baking soda, and the cooled melted chocolate.

6. Combine Dry and Wet Ingredients

Alternately add the whiskey mixture and flour to the batter, starting and ending with the whiskey mixture. Mix until smooth.

7. Bake the Cake

Pour the batter into the prepared Bundt pan and bake for about 1 hour and 10 minutes, until a cake tester comes out clean.

8. Cool and Unmold

Cool the cake in the pan on a rack for 15 minutes, then carefully unmold it.

9. Finish with Whiskey and Confectioners’ Sugar

While the cake is still warm, sprinkle with additional whiskey and dust with confectioners' sugar before serving.