Chocolate & Whiskey Bundt Cake
From midgelet 11 years agoIngredients
- 5 oz unsweetened or semi-sweet chocolate shopping list
- 1/4 cup instant espresso coffee or plain instant coffee shopping list
- 2 Tbs baking cocoa powder shopping list
- boiling water shopping list
- 1 cup bourbon or rye whiskey shopping list
- 2 sticks butter, room temperature shopping list
- 2 cups sugar shopping list
- 2 cups flour shopping list
- dash salt shopping list
- 3 large eggs shopping list
- 1 Tbs pure vanilla shopping list
- 1 tsp baking soda shopping list
- Extra whiskery for sprinkling warm cake shopping list
- powdered sugar if desired for garnish shopping list
How to make it
- Grease and flour a 10 inch bundt or similar pan( or 2, loaf pans )
- Melt chocolate by favorite method and cool slightly
- Combine espresso powder and baking cocoa in a 2 cup or larger measuring cup
- Add enough boiling water to come up to the 1 cup measure line
- Stir well to dissolve coffee and cocoa
- Add the 1 cup whiskey to coffee mixture
- Beat butter creamy
- Add eggs and vanilla and beat fluffy
- Combine flour, baking soda and salt
- Beat in melted chocolate to creamed mixture
- Gradually beat in an alternate flour and coffee mixture in about 3 additions
- Scrape batter into prepared pan, smooth top with back of spoon
- Bake cake in a 325F preheated oven until tested done in center with wooden toothpick, approximately 70 minutes
- Loves will take much less time to bake
- Cool cake in pan on rack for 15 minutes
- Invert cake onto serving tray
- Sprinkle warm cake with extra whiskey
- Let cool before serving
- Dust with powdered sugar if desired
- Serve if desired with whipped cream or vanilla ice cream although this cake is quite delicious as is!
People Who Like This Dish 2
- SadiesMom Nowhere, Us
- clbacon Birmingham, AL
- midgelet Whereabouts, Unknown
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