Chocolate Whiskey Bundt Cake
15 Nov
Well, happy National Bundt Cake Day! How convenient that it falls on a Sunday, a perfect day for eating cake.
Let’s see now ~ I have chocolate, I have coffee, I have liquor, and I have cake. Combine it all – and what do we have?
Chocolate Whiskey Bundt Cake:
I don’t know what to say about this cake – except I will make it again – and again, and again. It’s that good. I might even use Amaretto next time, just to see how it turns out. But the cake is moist, flavorful, and keeps well. It’s especially good with a big dollop of whipped cream on the top.
Just ask Alexander. 
Chocolate Whiskey Bundt Cake - adapted from epicurious.com
1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
1 1/2 cups brewed coffee
1/2 cup American whiskey
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
That whiskey would have killed me!! Could you taste it?
I didn’t know it was National Bundt cake day…how cool is that! Your cake looks so good, was it moist?
Michelle – the whiskey taste was there, but it wasn’t as strong as you might think. It was really, really good and very moist!
I love the deep rich color of this cake. And the Amerretto version is calling me! SU’ed it!
Wow, what a beautiful bundt!
This looks delicious! You can’t go wrong with chocolate and whiskey!
Oh that sounds good. The amaretto version sounds like it would be delicious too!
I’ve never made a Bundt cake, but the Bundt pan originated in Minnesota and I heard the founder speak last year. It was a great story, and I’ve been meaning to pick up some of their holiday pans.
That’s a beautiful cake!
And I love the malted cupcake from yesterday. I’m going to have to get that book.
This sounds like a cake that would be very popular down here in KY. It looks fabulous. I think Amaretto or even Cointreau would be good too.
I love coffee with chocolate, it makes it taste so much better to me.
Happy Bundt Day! Beautiful cake.
This recipe combines two of my husband’s favorite things – chocolate and whiskey! I might have to make this for a special occasion
chocolate kahlua would be good too.
Your bundt looks great! and delicious. Happy National Bundt Day!!
(I’m still in town…don’t leave until Thursday!)
Whiskey Cake Rules. Loved it!!!
YUM! I have all those things as well…
Ooooo looks good! I see you celebrated National Bundt Day in style
I celebrated by finally buying a new bundt pan, yay!
I can tell how moist it is just by looking at it! Looks fab.
Happy Happy Bundt Day to you! What a lovely Bundt. I’m going to do a round up later this week. People would love to make this one! Thanks so much for baking along with me and spreading Bundt love. – mary the food librarian
Whiskey and chocolate just go so well together. It’s miraculous.
I bet this would be great with some flavored liquors as well as the whiskey. Maybe some coconut rum also? Hmmm. I foresee some alcohol in my future.
Happy National Bundt day!
Fabulous – and I am just talking about the list of ingredients!
Your cake looks fabulous! Do you think it would taste okay with water instead of the coffee? I have PLENTY of whiskey in the house, but never coffee!
Jane – I think it would be fine with water instead of coffee. With all the whiskey in there, I couldn’t taste the coffee at all!
I love the chocolate and whiskey together.
This looks awesome! National Bundt Day is doing terrible things for my “to-make” list!
My husband would LOVE this. Bookmarked.
I have a question for you… you have a few marbled bundts on this blog, whick one was your favorite?
Monica – my favorites would be Nick Malgieri’s Rum Marble Cake, or the “Baked” Marble Bundt Cake. Followed by Magnolia Bakery’s Vanilla cake, which I turned into a marble cake myself.
I have a dumb, kind of uneducated question. You probably know, I don’t drink alcohol and while I do not the alcohol cooks out at certain temperatures, I just don’t even buy the stuff. So I’m just wondering if you think this cake would still be good without the alcohol. Then I noticed it’s got 1/2 cup, which is a lot of liquid to leave out. Hmm, what would be a good substitute?
Ooh, I just thought of possibly POM juice. Hmm? I just might try that! Because I’ve been looking for a really good chocolate bundt cake.
Could I ramble anymore? Hmmm, probably….okay, okay, you can go now.
That would be “while I do KNOW…” not while I do not….