Recipe

Chocolate Whiskey Bundt Cake Recipe

	Gatorgirl / All my dishes 11 months, 1 week ago A rich chocolate cake with a slight whiskey aroma. It is a huge hit at parties! Originally published in Gourmet 9/05 Prep:40m Cook:40m Servings:1214	Gatorgirl
	rich decadent desert

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Fans

lycett

Ingredients

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 (I used Makers Mark)

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

Special equipment: a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Accompaniment: lightly sweetened whipped cream

Garnish: confectioners sugar for dusting

Directions

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.

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