Whiskey-Soaked Dark Chocolate Bundt Cake
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
10-12
ingredients
- 1 cup unsalted butter, softened, more for greasing pan
- 2 cups all-purpose flour, more for dusting pan
- 5 ounces unsweetened chocolate
- 1⁄4 cup instant espresso powder
- 2 tablespoons unsweetened cocoa powder
- 1 cup Bourbon, more for sprinkling or 1 cup other whiskey
- 1⁄2 teaspoon kosher salt
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- confectioners' sugar, for garnish (optional)
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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Reviews
-
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!!
Tweaks
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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!!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>