Chocolate Bourbon Bundt Cake

gardnermmoore
Nov 22, 2023
2 min read

Children will not like this cake, nor should they.

This cake has been taken from the New York Times (original recipe can be found here: https://cooking.nytimes.com/recipes/1017147-whiskey-soaked-dark-chocolate-bundt-cake), I have not messed with it. There is no need. This is one of the few times I use my measuring cup to measure ingredients, as well as my scale.

Ingredients:

1 cup / 225g unsalted butter, at room temperature

5 oz / 140g unsweetened chocolate

1/4 cup / 4 Tbsp instant espresso powder

2 heaping Tbsp unsweetened cocoa powder

1 cup + 40ml bourbon or whiskey

1/4 tsp salt

2 cups / 240g plain flour

2 cups / 400g sugar, granulated or caster

1 Tbsp vanilla extract

1 tsp baking soda

Instructions:

Preheat the oven to 350˚F/180˚C, and grease and flour a bundt pan.

Boil a kettle.

Put the espresso and cocoa powder into a measuring cup, and add enough boiling water to reach the 1 cup line. Whisk to dissolve.

Add 1 cup of the whiskey and salt, whisk to combine.

In the microwave or in a double boiler, melt the chocolate and set aside to cool.

Measure out the flour and set aside.

Using a stand mixer fitted with the paddle attachment, or a handheld mixer, beat the butter until light and fluffy, c. 3 minutes.

Add the sugar and beat until combined and you have a lovely, light and fluffy butter and sugar mixture, c. 3 minutes.

Add the eggs, one at a time, scraping the bowl down and beating well after each addition.

Beat in the vanilla extract, baking soda and melted chocolate, scraping the bowl down.

In 3 additions, beat in the whiskey mixture and the flour, starting and ending with the whiskey mixture.

Add the batter to the prepared pan and bake until it passes the clean toothpick test, c.70 minutes for a bundt cake, c. 55 minutes for loaf cakes.

Let cool on a rack for 15-20 minutes, then turn out on to a cooling rack.