This Chocolate Whiskey Bundt Cake is a cinch to throw together: no mixer required, just a few bowls and a whisk. It’s made from pantry staples too, assuming you keep whiskey in your pantry. We don’t usually have a ton of hard liquor on hand, so I actually have a variety of those mini bottles for cooking and baking. The batter includes a hefty dose of coffee, which enhances the chocolate flavor of the cake and gives it the most luxurious texture. This is one seriously moist cake (sorry, I know half of you just cringed at my use of that word, but it’s necessary here)! If you’re wondering about the whiskey, I thought the flavor was very subtle, my mom said she couldn’t taste it at all. In either event, it’s not prominent here so don’t let that stop you from trying the recipe.
This cake would be perfect on its own with a dusting of confectioners’ sugar on top, but I insist on glazing my bundts. I went with a simple coffee glaze and a few sprinkles for fun.
By Tracey
Chocolate Whiskey Bundt Cake with Coffee Glaze
cake adapted from Gourmet
(Note: you could absolutely double this recipe and bake in a standard 12-cup bundt pan. Baking time will likely be closer to 50 minutes.)
Ingredients:
Cake
- 1/2 cup unsweetened cocoa powder plus 1 1/2 tablespoons for dusting pan
- 3/4 cup brewed coffee
- 1/4 cup whiskey (I used bourbon)
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 plus 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla
Glaze
- 1 cup (4 oz) confectioners’ sugar
- 2 tablespoons brewed coffee
Directions:
Preheat oven to 325 F. Spray a 6-cup bundt pan with nonstick cooking spray, then dust the inside with 1 1/2 tablespoons of cocoa powder, knocking out any excess.
In a medium saucepan, combine the remaining 1/2 cup cocoa powder, coffee, whiskey, and butter. Set over medium-low heat and cook, whisking frequently, just until the butter is completely melted. Remove the pan from the heat and whisk in the sugar until dissolved, about 30 seconds to 1 minute. Pour this mixture into a large heatproof bowl and allow to cool for 5 minutes.
Meanwhile, in a medium bowl, whisk together the flour, baking soda, and salt. Add the egg and vanilla to the cooled chocolate mixture, whisking until well combined. Add the dry ingredients and whisk just until combined – the batter will be thin.
Pour the batter into the prepared pan. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the pan to a wire rack and allow the cake to cool completely in the pan. Then, turn it out onto the rack (if the cake sticks, use a thin knife to loosen the edges).
To make the glaze: combine the confectioners’ sugar and coffee in a medium bowl and whisk until smooth. Drizzle over the cooled cake; let set for about 15 minutes before serving.
