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!
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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.
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.
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.
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.
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.
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.
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.
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.
Related recipes you might like:
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Bourbon Chocolate Bundt Cake
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
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:
- Preheat oven to 350ºF/180ºC
- Spray or butter a large bundt cake pan. Sprinkle with fine breadcrumbs, shaking off excess.
- 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.
- Sift flour with baking soda and salt. (I do it directly over the batter later).
- In a large bowl beat eggs with sugar until light and creamy, about 2 or 3 minutes.
- Add sour cream, bourbon, vanilla and the cooled chocolate mixture. Mix at low speed until well mixed.
- Add dry ingredients and mix only until well combined.
- Pour into the prepared pan, spreading evenly and bake for 40 to 45 minutes, or until a tester comes out clean.
- 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).
- Pour the glaze over and let it drip down the sides.
For the chocolate glaze:
- Put chocolate in a glass or heat resistant bowl.
- Heat cream unitl small bubbles appear in the rim of the saucepan and it's about to boil.
- Remove from the fire and add to the chocolates. Wait for 1 minute and mix until very well blended.
- 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.
- 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
Adapted from Home Baked Comfort by Kim Laidlaw
Donel Hakes says
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!
Paula Montenegro says
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?
Jacki says
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!
Paula Montenegro says
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.