Whiskey-Soaked Dark Chocolate Bundt Cake Recipe

Name: Whiskey-Soaked Dark Chocolate Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup 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, more for sprinkling or 1 cup other whiskey; 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)

Servings: persons

1 cup 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, more for sprinkling or 1 cup other whiskey
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.

1341

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup 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, and more.

Yes, Whiskey-Soaked Dark Chocolate Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whiskey-Soaked Dark Chocolate Bundt Cake

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