Bourbon Chocolate Bundt Cake
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.
Servings 10 servings
Ingredients
For the cake:
- 2 cups all-purpose or cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 4.5 ounces semisweet chocolate roughly chopped
- ½ cup unsweetened cocoa powder
- 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:
- 2 ounces semisweet chocolate roughly chopped
- 2 ounces milk chocolate roughly chopped
- ¼ cup heavy cream
- 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.
- Sift 2 cups all-purpose or cake flour with 1 teaspoon baking soda and ½ teaspoon salt. Reserve. You can sift them before in a separate bowl or have the ingredients measured and sift them directly over the batter when prompted (my choice).
- In a medium bowl, melt 1 cup unsalted butter and 4.5 ounces semisweet chocolate. Do it in the microwave at 30-second intervals, stirring well after each one until just melted or on a double boiler on the stove. Add ½ cup unsweetened cocoa powder. Mix well and reserve.
- In a large bowl, beat 3 large eggs with 2 cups white granulated sugar until light and creamy, about 2 or 3 minutes.
- Add 1 cup sour cream, ¾ cup bourbon or whisky, 2 teaspoons pure vanilla extract and the cooled chocolate mixture. Mix at low speed until well mixed.
- Add the sifted flour mixture and mix just until well combined. Pour into the prepared pan, spreading evenly.
- Bake for 40 to 45 minutes, or until a cake tester or toothpick comes out clean. Let cool for 10-15 minutes on a wire rack and carefully remove onto 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 it get to room temperature before glazing.
- Pour the glaze over and let it drip down the sides.
For the chocolate glaze:
- Put 2 ounces semisweet chocolate and 2 ounces milk chocolate in a glass or heat-resistant bowl.
- Heat ¼ cup heavy cream until small bubbles appear on the rim of the saucepan and it's about to boil. Remove from the heat and pour over the chocolates. Wait for 30 seconds and whisk until very well blended, smooth and shiny.
- Add 2 tablespoons corn syrup and mix well. If not using right away, cover and refrigerate. Reheat when needed to make it pourable.
Notes
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 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.
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.
