1 hr 15 mins
In ‘Williams-Sonoma: Dessert of the Day’
My Private Note
Units: US | Metric
- 1 cup unsalted butter
- 8 ounces bittersweet chocolate, finely chopped
- 1/2 cup unsweetened natural cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 large eggs
- 2 cups sugar
- 1 cup sour cream
- 3/4 cup Bourbon
- 3 teaspoons pure vanilla extract
- 1/4 cup heavy cream
- 2 tablespoons light corn syrup
- 1Preheat oven to 350 degrees.
- 2Butter and flour a 10-cup Bundt pan.
- 3In a saucepan, melt the butter and 4 oz of the chocolate over low heat, stirring with a whisk.
- 4Add the cocoa and stir until smooth; let cool.
- 5In a bowl, whisk together the flour, baking soda, and salt.
- 6In the bowl of a stand mixer, beat the eggs and sugar on medium speed until lightened.
- 7On low speed, stir in the sour cream, bourbon, 2 tsp of vanilla, and the chocolate mixture.
- 8Stir in the dry ingredients just until combined.
- 9Scrape the batter into the prepared pan.
- 10Bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes.
- 11Let cool in the pan on a wire rack for about 15 minutes.
- 12Unmold the cake onto the rack and let cool completely.
- 13Meanwhile, make the glaze: in a saucepan, warm the cream over low heat.
- 14Add the remaining 4 oz chocolate and the corn syrup and whisk until the chocolate is melted and the glaze is smooth.
- 15Let cool to room temperature, then stir in the remaining 1 tsp vanilla.
- 16Place the wire rack with the cake over a sheet of parchment paper or foil and pour the glaze over the top of the cake, letting it run down the sides.
- 17Slide the cake onto a platter and serve.
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Nutritional Facts for Glazed Bourbon-Chocolate Bundt Cake
Serving Size: 1 (151 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 475.0
- Calories from Fat 205
- Total Fat 22.8 g
- Saturated Fat 13.7 g
- Cholesterol 103.9 mg
- Sodium 242.8 mg
- Total Carbohydrate 55.0 g
- Dietary Fiber 1.7 g
- Sugars 35.2 g
- Protein 5.0 g