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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Nov 4, 2019 · Modified: May 30, 2023 by Paula Montenegro · Income from ads and affiliates

    Chocolate Bourbon Cake

    Jump to Recipe
    Glazed Bourbon Chocolate Cake long pin with text
    Glazed Bourbon Chocolate Cake long pin with text

    If you like the combination of bourbon and chocolate this cake is simply irresistible. The crumb is tight but light, the glaze stays soft, and the flavor is out of this world fantastic!

    Partial image of whole chocolate bundt cake on wire rack.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    If you visit this blog often, you might already have a feeling that bundt cakes are one of my baking 'things'. 

    I love them.

    Baking them, eating them, buying new bundt pans, trying to get decent photos. I love all of it. Especially having an ever-growing bundt cake recipe archive.

    That said, this is my favorite bundt cake EVER.

    If there ever comes a time when someone other than myself bakes a cake for my birthday - I try every year, but it's not happening people - this would be my number one choice, hands down!

    It's that good.

    It rocks so badly, you can't avoid it any longer. It's so good, I once exchanged it for an air conditioning repair.

    Slice of glazed chocolate bundt cake on parchment paper.

    Bourbon sounds so grown-up, to be drunk neat while sitting on a dark brown leather chair.

    Well, it turns out that it also works fantastically in a double chocolate bundt cake.

    Table of Contents Open
    What is bourbon?
    Chocolate glaze
    Kitchen notes
    Related recipes you might like:
    Bourbon Chocolate Bundt Cake

    What is bourbon?

    Also called American whisky, it is an alcoholic product or spirit, distilled primarily from corn. 

    There are many different types, some flavored, but the most traditional ones are said to come from the South of the US, mainly from Kentucky. 

    My favorite for this cake is Jack Daniels, the regular one or the honey flavored. I've tried it with at least half a dozen brands and this is my favorite. It might be more expensive but the flavor difference is huge, in my opinion. Use whatever you have the first time and go from there. 

    Close up of chocolate cake batter in a bundt cake pan.

    Need I talk again about the magic that happens when booze is added to cakes? Maybe I should. Maybe it's always good to remember. Because the flavor that liquor or wine or beer or any other boozy liquid adds to a cake is unlike any other flavoring

    It's complex, it's deep, it's unique.

    Partial view of baked chocolate bundt cake in metal pan.

    Chocolate glaze

    This chocolate glaze is the perfect topping for this bourbon cake. 

    • I use two types of chocolate, semi-sweet and milk, because they balance the other flavors. I'm not a huge fan of milk chocolate, but sometimes it's just perfect, like in this glaze.
    • The addition of corn syrup helps soften it. It will never harden completely as a traditional ganache does. If you don't have syrup use runny honey. 
    Bowl with two chocolate chunks and cream

    Always glaze the cake when it's completely cold. Even better if you do it the next day. 

    If you're adding something on top of the glaze (like the cocoa nibs, or maybe sprinkles or chopped nuts), do so immediately after you pour it, before it starts to set. 

    The glaze will also help in keeping this cake super moist. 

    Pouring chocolate glaze over a bundt cake.

    Chocolate cakes are apt for so so so many different combinations.

    What doesn't go well with chocolate I have to ask? Chocolate potato cake, chocolate white bean cake (gluten-free), chocolate coconut brownies, chocolate date cake...

    Five days and this chocolate bundt cake were still excellent. Both the cake and the glaze, I might add.

    Glazed chocolate bundt cake on a wire rack.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Prepare the bundt pan: it is important to use the right size and to prepare it well so the cake doesn't stick when removing it. Find the details in the post for Chocolate Bundt Cake.
    • Bourbon: you can use any other whisky and you will get great results. Just remember that the better the bourbon, the better the flavor. 
    • Baking and eating: I suggest glazing and eating it the next day. The flavors have time to meld and the result is much better. 
    Bourbon chocolate bundt cake slice on a white piece of paper.

    Related recipes you might like:

    • White background and plate with slice of pecan pie, a silver fork
      Chocolate Bourbon Pecan Pie
    • White glaze over chocolate bundt cake on a white cake stand on a wooden table.
      Chocolate Wine Cake
    • Chocolate Kahlua Cake
    • Raisin brownie squares stacked on a whitish table with a blue kitchen towel.
      Whisky Brownies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Bourbon Chocolate Bundt Cake

    ★★★★★

    5 from 1 reviews

    Print Recipe
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    If you like the combination of bourbon and chocolate this cake is simply irresistible. The crumb is tight but light, the glaze stays soft, and the flavor is out of this world fantastic!

    • Total Time: 1 hour 10 minutes
    • Yield: 10 servings

    Ingredients

    Units

    For the cake:

    • 1 cup (225g) unsalted butter
    • 4.5 oz (125g) semisweet chocolate, roughly chopped
    • ½ cup (45g) unsweetened cocoa powder
    • 2 cups (270g) cake or all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 3 large eggs, at room temperature
    • 2 cups (400g) granulated sugar
    • 1 cup (250g) sour cream
    • ¾ cup (180ml) bourbon (I use Jack Daniels)
    • 2 teaspoons pure vanilla extract

    For the chocolate glaze:

    • ¼ cup (60ml) cream
    • 2 oz (60g) semisweet chocolate, roughly chopped
    • 2 oz (60g) milk chocolate, roughly chopped
    • 2 Tablespoons corn syrup

    Instructions

    For the cake:

    1. Preheat oven to 350ºF/180ºC
    2. Spray or butter a large bundt cake pan. Sprinkle with fine breadcrumbs, shaking off excess.
    3. In a medium bowl, melt chocolate and butter (in the microwave at 30 second intervals, stirring well after each one until just melted). Add the cocoa powder. Mix well and reserve.
    4. Sift flour with baking soda and salt. (I do it directly over the batter later).
    5. In a large bowl beat eggs with sugar until light and creamy, about 2 or 3 minutes.
    6. Add sour cream, bourbon, vanilla and the cooled chocolate mixture. Mix at low speed until well mixed.
    7. Add dry ingredients and mix only until well combined.
    8. Pour into the prepared pan, spreading evenly and bake for 40 to 45 minutes, or until a tester comes out clean.
    9. Let cool for 10 minutes on a wire rack and carefully unmold on the wire rack.
    10. Let cool completely. (At this point you can wrap it in film and aluminum paper and freeze it for a couple of weeks. Thaw in the refrigerator and then let if get to room temperature before glazing).
    11. Pour the glaze over and let it drip down the sides.

    For the chocolate glaze:

    1. Put chocolate in a glass or heat resistant bowl.
    2. Heat cream unitl small bubbles appear in the rim of the saucepan and it's about to boil.
    3. Remove from the fire and add to the chocolates. Wait for 1 minute and mix until very well blended.
    4. Add corn syrup and mix well.

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Prepare the bundt pan: it is important to use the right size and to prepare it well so the cake doesn't stick when removing it. Find the details in the post for Chocolate Bundt Cake.
    • Bourbon: you can use any other whisky and you will get great results. Just remember that the better the bourbon, the better the flavor. 
    • Baking and eating: I suggest glazing and eating it the next day. The flavors have time to meld and the result is much better. 
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 50 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/10
    • Calories: 684
    • Sugar: 57.3 g
    • Sodium: 292.1 mg
    • Fat: 32 g
    • Carbohydrates: 84.5 g
    • Fiber: 3.6 g
    • Protein: 8.6 g
    • Cholesterol: 117.4 mg

    Keywords: chocolate bourbon cake

    Did you make this recipe?

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    Adapted from Home Baked Comfort by Kim Laidlaw

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Donel Hakes says

      June 02, 2022 at 9:05 pm

      I have made this recipe several times, and each delicious! I make my own bourbon vanilla and add it to the glaze. My friends all give it a 10/10! And I agree! Thank you for sharing! Love it!

      Reply
      • Paula Montenegro says

        June 03, 2022 at 7:42 am

        Hi Donel, thanks for letting me know! This is my favorite cake and the one I like to have for my birthday. So I couldn't agree more with you lol. Love that bourbon vanilla. Do you simply use only bourbon or mix some of it with vodka?

        Reply
    2. Jacki says

      February 09, 2022 at 6:04 pm

      In the pan prep section, you recommend dusting with fine bread crumbs and shaking off the excess. Is that correct or do you actually use bread crumbs or is that a typo? This recipe looks spectacular!

      Reply
      • Paula Montenegro says

        February 10, 2022 at 6:06 am

        Hi Jacki! Yes, I do use fine breadcrumbs and they work really well. It's a trick I learned years ago. You can use flour and refrigerate the pan while you make the batter. It's what I'm doing now mostly, especially when I use more intricate pattern.

        Reply
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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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