-
1
Heat the oven to 325 degrees F and arrange a rack in the middle.
-
2
Using a pastry brush, coat the inside of a 12-cup Bundt pan with all of the melted butter; set aside.
-
3
Place the unsweetened chocolate in a small saucepan over low heat, stirring occasionally until melted and smooth.
-
4
Set aside to cool slightly.
-
5
Meanwhile, combine the flour, cocoa powder, baking soda, and salt in a large bowl and whisk to break up any lumps and aerate; set aside.
-
6
Combine the sour cream, whiskey, and coffee in a medium bowl and whisk until smooth; set aside.
-
7
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, about 4 minutes.
-
8
Add the eggs one at a time, stopping the mixer and scraping down the bowl and paddle after each addition.
-
9
Add the melted chocolate and beat until just combined, about 30 seconds.
-
10
Reduce the mixer speed to low and alternate between adding the flour mixture and the sour cream mixture, beginning and ending with the flour mixture, until just combined.
-
11
Pour the batter into the prepared pan, smooth out the top, and bake until the top of the cake is puffed and cracked and a toothpick inserted into the center comes out clean, about 60 to 65 minutes.
-
12
Remove from the oven and allow the cake to cool in the pan on a wire rack for 15 minutes.
-
13
Flip the cake out of the pan and serve warm or at room temperature.
-
14
Place all ingredients in the bowl of a stand mixer fitted with a whisk attachment.
-
15
Whip on high speed until medium peaks form, about 1 minute.
-
16
Serve slices of cake topped with fluthered cream.
