Name: Chocolate Bourbon Cake
Yield: 12
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, more for greasing pan; 2 cups all-purpose flour, more for dusting pan; 5 ounces high quality, unsweetened dark chocolate; 1/4 cup instant espresso powder (can use instant coffee); 2 tablespoons unsweetened natural cocoa powder; About 1 cup very hot (not boiling) water; 1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling; 1/2 teaspoon kosher salt; 2 cups sugar; 3 large eggs; 1 tablespoon vanilla extract; 1 teaspoon baking soda; 1/4 cup powdered sugar, for sprinkling

Chocolate Bourbon Cake

This boozy, delicious chocolate Bundt cake infused with bourbon whiskey will wow guests at any gathering.

12 455 cal

Instructions

Tap a step to mark it done

1 Butter and flour the inside of a large (10 cup) Bundt pan.
2 Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.
3 Put instant espresso powder (or instant coffee) and cocoa powder in a large (at least 2 cup) glass measuring cup. Add enough very hot water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in the bourbon and salt. Set aside and let cool.
4 Beat butter until fluffy (2 to 3 minutes on high using an electric mixer). Add sugar and beat a minute longer. Add the eggs one at a time, beating a minute after each addition. Add the vanilla extract, baking soda, and melted chocolate.
5 With the mixer on the lowest speed, beat in a third of the bourbon espresso cocoa mixture. When liquid is absorbed, beat in half of the flour (1 cup). Repeat additions, ending with bourbon mixture.
6 Scrape batter into prepared bundt pan and smooth the top. Bake at 325°F until a tester inserted into center of cake comes out clean, about 1 hour 10 minutes.
7 Move the cake to a rack. Gently un-mold after 15 minutes and sprinkle the cake with a little more bourbon whiskey. Let the cake cool completely before serving. Sprinkle powdered sugar through a mesh sieve over the cake before serving.