If you like the combination of whisky or bourbon and chocolate, this cake is simply irresistible. It's complex, it's deep, it's unique. The crumb is tight but light, the glaze is intense but stays soft, and the flavor is out of this world fantastic! Use Irish whisky, and it's the best St. Patrick's Day dessert.
An incredibly rich and memorable cake
I love bundt cakes: baking them, eating them, buying new bundt pans, and trying to get decent photos. I especially love 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 - this would be my number one choice, hands down!
It's that good. It rocks so badly that I once exchanged it for an air conditioner repair.
- Rich and decadent flavor: it's unique and complex, and everyone raves about it.
- Make ahead: the cake keeps for a few days at room temperature and can be frozen for a month.
- Perfect for special occasions: whether it's a birthday celebration, holiday gathering (St. Paddy's if you use Irish whisky), or dinner party, this cake is impressive and sophisticated yet approachable.
- Versatile serving options: enjoy it on its own, pair it with a scoop of vanilla ice cream, or drizzle it with caramel sauce with a touch of bourbon or with chocolate glaze; it's always finger-licking good.
I do have other amazing recipes here with whisky and bourbon, in case you're interested: whisky brownies with raisins, orange caramel bourbon cake, a fabulous pecan tart and even a barbecue sauce.
Bourbon vs. whisky
Both are alcoholic products or spirits distilled primarily from grains.
Both can be used for this cake.
Bourbon is also called American whisky and should be at least 51% corn to be called that. The most traditional ones are said to come from the South of the US, mainly from Kentucky.
Whisky is originally from Scotland. My Irish family says there's nothing like Irish whiskey, so for St. Patrick's Day, I use it instead of bourbon for this cake. Not that they would know the difference, but it makes them happy.
My favorite for this cake is Jack Daniels, the regular one or the honey-flavored. I've tried 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.
That said, use whatever you have the first time and go from there. No need to buy an expensive one from the start.
Preparing the bundt pan
If you love making bundt cakes, you probably know the pain of not being able to remove it from the pan in one piece. It has happened to me many times!
There are several ways of dealing with this:
Shortening and flour: use soft shortening to grease the pan, every angle, every nook and cranny until it's completely covered. Using your fingers is messy but effective. You can also use a brush. Sprinkle flour and rotate the pan to cover it completely. You'll have to do it to one side and then the other. Make sure you flour the center tube. Turn the pan upside down over the kitchen sink and smack lightly it against the edge. The excess flour will fall, leaving a thin layer behind. Your pan is ready to be filled.
Cake goop or cake pan-release paste: it's one of my favorites, along with the shortening method above, because it's very effective. Mix equal parts (volume: cups or tablespoons) of shortening, flour and vegetable oil (sunflower or canola) to make a paste. Use it to coat the pan with a brush. Store it in an airtight container (I use a jar) for a month at room temperature or up to 3 months in the refrigerator.
Baking spray: use a spray labeled as having flour or specifically made for baking (as opposed to cooking). It has to have flour; otherwise, the cake will likely stick when removed. At least, that's my experience. I hardly use it anymore.
Recipe: whenever I find a great bundt cake recipe that can be easily removed from an intricate bundt pan, even though I didn’t follow step 1 above, I cling to it like life itself.
Steps to make chocolate bourbon cake
The technique for this moist chocolate cake is similar to the brownie cookies recipe.
Melting butter and chocolate
Always start with chopped chocolate with butter pieces in a microwavable or glass bowl. You can use the microwave (short 10-15 second spurts stirring well between each one until it's fully melted) or a double boiler with the bowl not touching the water. In both cases, make sure it doesn't scorch.
Whipping
The sugar and eggs are first whipped until tripled in volume and light in color. The melted chocolate mixture and whisky are added to it.
Fold in the ingredients using a spatula, being careful not to overdo it so the mixture deflates as little as possible.
Sifting
It's essential to sift the flour mixture and cocoa powder before adding it to wet ingredients to avoid clumps that won't dissolve during baking.
Bundt pan
Use the pan size given in the recipe and never fill more than ¾ of its capacity. The batter needs space to grow comfortably.
Chocolate 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.
It has two types of chocolate, semi-sweet and milk.
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.
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:
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.
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Bourbon Chocolate Bundt Cake
Ingredients
For the cake:
- 1 cup unsalted butter
- 4.5 oz semisweet chocolate, roughly chopped
- ½ cup unsweetened cocoa powder
- 2 cups all-purpose or cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs, at room temperature
- 2 cups white granulated sugar
- 1 cup sour cream, at room temperature
- ¾ cup bourbon or whisky
- 2 teaspoons pure vanilla extract
For the chocolate glaze:
- ¼ cup heavy cream
- 2 oz semisweet chocolate, roughly chopped
- 2 oz milk chocolate, roughly chopped
- 2 tablespoons corn syrup
Instructions
For the cake:
- Preheat oven to 350ºF/180ºC
- Coat with soft margarine or shortening a large 10 or 12-cup bundt cake pan. I use my fingers, but you can use a brush. Make sure every nook, cranny and angle is finely covered. Flour it completely, shaking off excess. Reserve.
- 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
Adapted from Home Baked Comfort by Kim Laidlaw
Cher Rockwell says
Bourbon works every where...
I've missed all of your dangerous cakes - I shouldn't stay away so long!
Liz Berg says
What a stunner! This would disappear in a flash around here 🙂
Sue Lau says
Love all the added chocolate!
shilpi prasad says
Love the looks of your cake....
Olivia B says
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!
Deedra Martinez says
That looks amazing. I might make that for christmas.
Los chatos Chefs says
Chocolate and bourbon a beautiful couple.
Lara says
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!
Laura says
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!
jacquee | i sugar coat it! says
Chocolate and bourbon and cocoa nibs - YES. YES and YES!!!
Stacy Rushton says
I love the bourbon chocolate combination, Paula! The smoky flavor of bourbon goes perfectly with chocolate.
Mondo | I bake he shoots says
great minds, my dear. great minds...I love the little chocolate nibs. what a great touch!
Cocoa and Lavender says
I think I would like to bathe in that glaze, thank you! The bundt looks fantastic, Paula! ~ David
Laura N says
This looks wonderful, so full of chocolate and I'm loving that thick chocolate glaze, delicious. Laura@ Baking in Pyjamas
Wendy Klik says
Lots of boozy cakes this time around....seems like most of us spike our hot chocolate LOL
Tara Noland says
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!!
Carole says
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!
Rebekah Hills says
My oh my this sounds like the perfect treat for a cool evening... or breakfast... whatever.
Angie Schneider says
This would be a huge hit in our house! I wish I could have a small slice now.
Medeja says
Bourbon in your hot chocolate? Why I didn't think about that?! 😀 I will be definitely trying this bundt though 😀