chocolate whiskey bundt cake

October 29, 2013


I was looking for a recipe to make the other weekend but really didn’t want to go to the store. It’s so nice to be able to put together a yummy dessert without buying a bunch of ingredients. Also, trips to the grocery store aren’t always the most fun. I found this recipe for a cake which included all of Matthew’s favorite ingredients: chocolate, whiskey and coffee! As a special treat for him before I left for New York, I made this chocolate whiskey cake! I’m so glad I did because now it will be my go to whenever I need to put something delicious together and don’t want to make a trip to the grocery store. All the ingredients were sitting pretty in my fridge and pantry, so hopefully you’ll have them too!

Chocolate Whiskey Bundt Cake from Gourmet September 2005

1 cup unsweetened cocoa powder (not Dutch-process) plus 3 Tablespoons for dusting pan
1 1/2 cups brewed coffee
1/2 cup American whiskey
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla

special equipment: a 10-inch bundt pan (3 1/4 inches deep; 3 qt- capacity)


Preheat oven to 325 degrees F. Butter bundt pan and then dust with 3 Tablespoons cocoa powder, knocking off excess.
Heat coffee, whiskey, butter, and remaining cocoa powder in a 3 qt heavy saucepan over medium heat, whisking until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool for 5 minutes.
While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
Cool cake completely in a pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
Cooks’ Note: This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper, or covered in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.
You can serve with whipped cream or powdered sugar but I used my Grandma’s recipe for this brown sugar icing. It’s a little sweet so maybe  add less powdered sugar at first since you can always add more. It’s really good though and so easy! 

Easy Penuche Icing from my grandma!

1/2 cup butter
1 cup packed brown sugar
1/2 cup milk
1 1/2-3/4 cups sifted powdered sugar

Melt butter in saucepan. Add brown sugar, then add milk. Boil over low heat for two minutes, stirring constantly. Cool to lukewarm. Gradually add powdered sugar and beat until thick enough to spread. If icing becomes too stiff, add a little hot water.

Matthew was a big fan of this cake and so was I. The whiskey flavor was pretty subtle but you could still taste it a little bit. It’s the perfect dessert to impress the guy in your life, or your whiskey loving best girlfriend!
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