Glazed Bourbon-Chocolate Bundt Cake

Submitted by ratherbeswimmin

"In ‘Williams-Sonoma: Dessert of the Day’"

 

• Ready In: 2hrs
• Ingredients: 13
• Serves: 12

ingredients

• 236.59 ml unsalted butter
• 226.79 g bittersweet chocolate, finely chopped
• 118.29 ml unsweetened natural cocoa powder
• 473.18 ml all-purpose flour
• 4.92 ml baking soda
• 2.46 ml kosher salt
• 3 large eggs
• 473.18 ml sugar
• 236.59 ml sour cream
• 177.44 ml Bourbon
• 14.78 ml pure vanilla extract
• 59.14 ml heavy cream
• 29.58 ml light corn syrup

directions

1. Preheat oven to 350 degrees.
2. Butter and flour a 10-cup Bundt pan.
3. In a saucepan, melt the butter and 4 oz of the chocolate over low heat, stirring with a whisk.
4. Add the cocoa and stir until smooth; let cool.
5. In a bowl, whisk together the flour, baking soda, and salt.
6. In the bowl of a stand mixer, beat the eggs and sugar on medium speed until lightened.
7. On low speed, stir in the sour cream, bourbon, 2 tsp of vanilla, and the chocolate mixture.
8. Stir in the dry ingredients just until combined.
9. Scrape the batter into the prepared pan.
10. Bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes.
11. Let cool in the pan on a wire rack for about 15 minutes.
12. Unmold the cake onto the rack and let cool completely.
13. Meanwhile, make the glaze: in a saucepan, warm the cream over low heat.
14. Add the remaining 4 oz chocolate and the corn syrup and whisk until the chocolate is melted and the glaze is smooth.
15. Let cool to room temperature, then stir in the remaining 1 tsp vanilla.
16. Place 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.
17. Slide the cake onto a platter and serve.