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Bourbon Hot Chocolate Bundt Cake #BundtBakers

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Bourbon Hot Chocolate Bundt Cake

Have you ever had a pouring of bourbon in your hot chocolate? I have, many times. What started as an extra something in my coffee (mainly Baileys, which has whisky of course) found it’s way into my hot chocolate, which is dark and not too sugary.

So for today’s Bundt Bakers’ theme, hosted by my friend Tara of Noshing with the Nolands, this bourbon hot chocolate bundt cake was the perfect fit.

Bourbon Hot Chocolate Bundt Cake

Bourbon sounds so manly, to be drunk neat while sitting on a dark brown leather chair.
Or not. It turns out that it works in a double chocolate bundt cake too. Ha, who knew.

Bourbon Hot Chocolate Bundt Cake

In case you’re harboring any doubts, this is the chocolate cake with bourbon you’ve been looking for your whole life. In case you hadn’t thought of baking a cake which included both chocolate and bourbon, then this is the chocolate cake with bourbon you’ve been looking for your whole life. Because it rocks so badly, you can’t avoid it any longer.

I’ve made it so many times I lost count. It’s so good, I’m able to trade favors for this cake.
Bourbon Hot Chocolate Bundt Cake

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 a liquor or wine or beer or any other boozy liquid adds to a cake is unlike any other fflavoring

It’s complex, it’s deep, it’s unique.
.
Bourbon Hot Chocolate 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 black pepper loaf, chocolate white bean cake (GF), chocolate potato cake…

.

Bourbon Hot Chocolate Bundt Cake

So the bourbon is in the hot chocolate cake. It’s baked. The glaze is then poured on.
Oh, this glaze.

.Bourbon Hot Chocolate Bundt Cake

Five days and it was still awesome. Both the cake and the glaze I might add.

I use corn syrup in chocolate glazes a lot. A small amount makes it shinier, easier to pour, unctuous, gorgeous. This recipe here is probably the best one so far. I’m keeping it and so should you.
Bourbon Hot Chocolate Bundt Cake

How is your November coming along?
Here in Buenos Aires we’re having a weird spring. Basically, the weather does whatever the hell it wants. Hot days, cold days, tropical rains. We can’t even count on the weather is an old and popular saying here.
But you can count on this bourbon hot chocolate bundt cake to rock your kitchen and the rest of the recipes from this wonderful Bundt Bakers group. See the list below and start baking!.

 

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Bourbon Hot Chocolate Bundt Cake #BundtBakers
You can play around with other licors, such as rum, baielys, kahlua or any other that you feel goes well with chocolate (and what doesn't right?)
Servings: 8 to 10 servings
: Paula Montenegro
Ingredients
For the cake:
  • 1 cup 225g unsalted butter
  • 4.5 oz 125g semisweet chocolate, roughly chopped
  • 1/2 cup 45g unsweetened cocoa powder
  • 2 cups 280g cake or all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs at room tº
  • 2 cups 400g regular sugar
  • 1 cup 250g sour cream
  • 3/4 cup 180ml bourbon (I use Jim Bean)
  • 2 teaspoons pure vanilla extract
For the chocolate glaze:
  • 1/4 cup 60ml cream
  • 2 oz semisweet chocolate roughly chopped
  • 2 oz milk chocolate roughly chopped
  • 2 Tablespoons corn syrup
  • Chocolate nibs to decorate, optional
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 powder and salt. (I do it directly over the batter later).
  5. In a large bowl mix eggs with sugar until light and creamy, about 2 or 3 minutes.
  6. Add cream cheese, bourbon, vanilla and the cooled chocolate mixture. Mix at low speed.
  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, until a tester comes out clean.
  9. Let cool for 10 minutes on a wire rack and carefully unmold on the wire rack. 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).
  10. Pour the glaze over and let it drip down the sides. Decorate with cocoa nibs.
For the chocolate glaze:
  1. Heat cream a bit, remove from the fire and add the chocolates. Wait for 1 minute and mix until very well blended.
  2. Add corn syrup and mix well.

adapted from Home Baked Comfort, by Kim Laidlaw

BundtBakers

Want to join us baking a bundt cake each month?

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.



Reader Interactions

Comments

  1. Bourbon in your hot chocolate? Why I didn't think about that?! 😀 I will be definitely trying this bundt though 😀

    Reply

  4. Oh my, your cake is great. I would love you to stop by Food on Friday: Cakes over at Carole's Chatter to add this to the cake collection! Cheers!

    Reply

  5. I loved that you used bourbon in your cake, I am becoming a big fan as it is a trendy alcohol at the moment. You put in a healthy amount too, I like that!!

    Reply

  7. This looks wonderful, so full of chocolate and I'm loving that thick chocolate glaze, delicious. Laura@ Baking in Pyjamas

    Reply

  10. I love the bourbon chocolate combination, Paula! The smoky flavor of bourbon goes perfectly with chocolate.

    Reply

  12. Oh yum I am totally making this cake! I love baking with bourbon. Also, of interest, try the Jim Beam maple bourbon in a less sweet hot chocolate, heavy on bittersweet chocolate. it is da bomb!

    Reply

  13. Looks fantastic, Paula! And yes, your glaze looks amazing on the Bundt (I also add corn syrup, but never milk chocolate, so I am going to try your recipe!). We have the same strange wheather here in Alicante (Spain), up to 25ºC (summer temperatures), days with lots of rain (gota fría), and since today the temperatures dropped 10 degrees…. very strange indeed. Luckily you can bake Bundt cakes for any kind of wheather 😉 See you again next month!

    Reply

  16. I have never baked with bourbon, but am now inspired to! I often revert to Baileys as a default, hence my bundt this month! Yours sounds delicious and the photos are stunning!

    Reply

  21. Bourbon and chocolate is such a terrific combo, isn't it? Love it! And love this cake. But I'm always a sucker for bundt cakes — such an interesting shape. This is wonderful — thanks.

    Reply

  22. Aha! Corn syrup is the trick to shiny irresistible chocolate glaze…And any cake coming from Paula's Vintage Kitchen has got to be the one to make. This bourbon chocolate bundt is no exception! Thank you for the keeper recipe =)

    Reply

  23. Your bundt cake wouldn't last long in our house as I would definitely be cutting big slices of it. 🙂

    Reply

  24. I am totally craving chocolate these days, even though I should only be eating clear broth after all the Christmas cookies! Gorgeous, gorgeous cake, Paula! Love the addition of Bourbon!! Cheers for a Healthy and Happy New Year!

    Reply

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