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Partial image of whole glazed chocolate bundt cake on wire rack

Bourbon Hot Chocolate Bundt Cake

I cannot begin to tell you how freaking amazing this bourbon chocolate cake is! SO good, it might be my favorite ever. The crumb is tight but light, the glaze stays soft, and the flavor is out of this world!

  • Total Time: 1 hour 10 minutes
  • Yield: 8 to 10 servings


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) granulated sugar
  • 1 cup (250g) sour cream
  • 3/4 cup (180ml) bourbon (I use Jack Daniels)
  • 2 teaspoons pure vanilla extract

For the chocolate glaze:

  • 1/4 cup (60ml) cream
  • 2 oz (60g) semisweet chocolate, roughly chopped
  • 2 oz (60g) milk chocolate, roughly chopped
  • 2 Tablespoons corn syrup


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:

  • 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.


Tips for making this cake:

  • 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.
  • Variation - use a different liquor if you don't have bourbon. I love this cake with Cointreau or Grand Marnier (orange), amaretto (almond) and Kahlua (coffee).
  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 50
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


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

Keywords: chocolate bourbon cake, chocolate whisky cake, chocolate bourbon bundt