Whiskey-Soaked Dark Chocolate Bundt Cake

I came upon this in a roundabout manner. A post on Elise.com which led me to a Melissa Clark article in the Times and the discovery of why this recipe sounded so familiar--it's an updated version of a Maida Heater recipe from my youth. I use bourbon (Maker's Mark), Ms. Clark uses whiskey; I suspect that one is as good as the other -- and the bourbon version is a knockout! You can also play around and make this in smaller molds. A dollop of barely sweetened whipped cream, some 10x, a sprig of fresh mint, a little pool of rasberry coulis...various forms of heaven on a pretty plate.

Ready In:
1hr 50mins
Serves:
Units:

ingredients

directions

  • Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
  • Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
  • Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
  • On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
  • Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners’ sugar if you like.
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RECIPE MADE WITH LOVE BY

@Chef Kate
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@Chef Kate
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"I came upon this in a roundabout manner. A post on Elise.com which led me to a Melissa Clark article in the Times and the discovery of why this recipe sounded so familiar--it's an updated version of a Maida Heater recipe from my youth. I use bourbon (Maker's Mark), Ms. Clark uses whiskey; I suspect that one is as good as the other -- and the bourbon version is a knockout! You can also play around and make this in smaller molds. A dollop of barely sweetened whipped cream, some 10x, a sprig of fresh mint, a little pool of rasberry coulis...various forms of heaven on a pretty plate."
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  1. StacyMD187373
    Delicious cake!! I made for supper tonight to round out our corned beef meal. It was such a moist delicious cake! I used Johnny Walker whiskey. It was still a little bit warm when we ate it, so I'm sure it's even more delicious once it fully cools. Be sure to use a large mixing bowl---mine was quite full! It made a delicious cake, especially when sprinkled with powdered sugar. I didn't sprinkle with more whiskey when it came out which turned out okay. I also used some instant coffee granules instead of espresso powder. I highly recommend this recipe, but it is definitely an adult dessert! Yummm!!
    Reply
  2. StacyMD187373
    Delicious cake!! I made for supper tonight to round out our corned beef meal. It was such a moist delicious cake! I used Johnny Walker whiskey. It was still a little bit warm when we ate it, so I'm sure it's even more delicious once it fully cools. Be sure to use a large mixing bowl---mine was quite full! It made a delicious cake, especially when sprinkled with powdered sugar. I didn't sprinkle with more whiskey when it came out which turned out okay. I also used some instant coffee granules instead of espresso powder. I highly recommend this recipe, but it is definitely an adult dessert! Yummm!!
    Reply
  3. Chef Kate
    I came upon this in a roundabout manner. A post on Elise.com which led me to a Melissa Clark article in the Times and the discovery of why this recipe sounded so familiar--it's an updated version of a Maida Heater recipe from my youth. I use bourbon (Maker's Mark), Ms. Clark uses whiskey; I suspect that one is as good as the other -- and the bourbon version is a knockout! You can also play around and make this in smaller molds. A dollop of barely sweetened whipped cream, some 10x, a sprig of fresh mint, a little pool of rasberry coulis...various forms of heaven on a pretty plate.
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