Bourbon-Soaked Dark Chocolate Bundt Cake

It’s Christmas Day.  I’m sitting on the couch in my pajamas, watching Lilo & Stitch and not so patiently waiting for Lucas to wake up.  Since he’s working nights we’ll open our presents this afternoon, eat a brunchy meal and then finally (finally!) I will get to take a bite of the Bourbon-Soaked Dark Chocolate Bundt Cake I baked around 1:00 this morning.


Normally I despise baking, but when I saw this Fleur de Lis Bundt Pan I wanted it so very much that baking didn’t sound too awful.  I put it on my Amazon wish list and there it sat, marked high priority, ignored by all for the past year.  Until it showed up on my doorstep a few days ago.  A gift from Santa Claus?  Close enough.  Thanks Mom & Dad!

To break in my new pan I wanted to make a boozy cake.  One so boozy it might make me feel a little tipsy.  I searched online and found this recipe, courtesy of the New York Times.  They call it whiskey-soaked, but I used bourbon.  And since all bourbon is whiskey, but not all whiskey is bourbon, I feel the need to specify. There are rules people!

This cake calls for 1 cup of bourbon, rye or whiskey, plus more for sprinkling over the top.  If that’s not enough to make your taste buds cry tears of joy (or salivate, whatever), then read through this recipe.  Still nothing?  You’re the world’s biggest Scrooge.

Whiskey-Soaked Dark Chocolate Bundt Cake (from the New York Times)

1 cup (2 sticks) 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, rye or other whiskey, more for sprinkling

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).

1. 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.

2. 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.

3. 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.

4. 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).

5. 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.

(Hooray!  My Christmas has just begun.  Lucas is awake and it’s time for presents so I’ll pick back up later, after we’ve tried the cake …)


Oh sweet baby Jesus in a manger!  This thing is amazing.  It’s very moist and the bourbon punches you in the mouth.  But gently, more like a love pat.  The cake is dense and rich, but not cloyingly sweet.  Just … exquisite.  And quite possibly improved upon with the addition of some fresh whipped cream.  Sigh.  Next time.

This is my new (yeah, yeah – only) cake recipe for special occasions.  If you know I love you, fear not!  You’ll probably get the opportunity to taste this one day.  But if not?  You might want to get baking, because this cake is not to be missed.

Merry Christmas!


5 thoughts on “Bourbon-Soaked Dark Chocolate Bundt Cake

  1. Pingback: Bourbon-Soaked Dark Chocolate Bundt Cake | What's in the Oven?

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