Ever since I introduced bundt cakes to Frederick for his birthday last year, he’s been excitedly promoting how good bundt cakes are to people he knows. So, when his parents came last month, they were part of his victims. Luckily, they agreed! Of course, knowing that he loves this cake, I’m encouraged to experiment more. I’ve always loved a simple bundt cake, without frosting or buttercream like any other cakes. So, this recipe is a definitely a winning recipe, and if you love boozy stuffs – seek no more, here’s the answer!
Chocolate Bourbon Bundt Cake
2013-03-09 16:04:04
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Ingredients
2 sticks unsalted butter, softened, plus more for greasing pan
2 cups all-purpose flour, plus more for dusting pan
5 oz bittersweet chocolate
¼ cup instant espresso powder
2 tablespoons unsweetened cocoa powder
1 cup bourbon plus more for brushing
½ teaspoon kosher salt
2 cups granulated sugar
3 eggs
1 tbs vanilla extract
1 tsp baking soda
Confectioners’ sugar, for garnish (optional)
Instructions
Heat oven to 325º. Generously butter the bundt pan and lightly dust it with flour and/or cocoa powder.
Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir occasionally until melted and smooth. Set aside to cool. Bring water to a boil. Place espresso and cocoa powders in a 2-cup or larger glass measuring cup, then add enough boiling water to bring the mixture up to the 1 cup line. Stir until the powders dissolve, then stir in the bourbon and salt. Set aside.
In the bowl of an electric mixer, beat the butter on medium speed until light and fluffy. Add the sugar and continue beating until well combined. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla, baking soda and melted chocolate, scraping down the sides and bottom of the bowl as needed. Reduce speed to low, then add about a third of the bourbon mixture. Once the liquid is absorbed, beat in 1 cup of flour. Repeat with another third of the bourbon mixture and the remaining cup of flour. End with the last third of the liquid. The batter will be thin. Scrape bottom and sides of bowl with a rubber spatula, then pour the batter into the prepared pan. Smooth the top with the spatula and bake for about 70 minutes, or until a toothpick inserted in the center comes out clean.
Place cake on a cooling rack and allow to cool for about 15 minutes, then carefully unmold the cake onto a serving platter. Brush on an additional tablespoon of bourbon and allow to cool completely. Once cool, dust with confectioners’ sugar, if desired.
The Urban Mrs http://theurbanmrs.com/
These are sooooooo pretty
I haven’t made a bundt cake in the longest time ~ will have to try again soon hehe
I LOVE mini bundts!!! These are fabulous! yum!
I love boozy stuff and mini things and cake, so this is right up my alley!
BOURBON! Chocolate! Bundt cake! I’m so excited over this post, as you can tell. Those are some of my favourite things
Your bundts look incredible and I agree – when something is this delicious, you don’t need the bells and whistles of frosting. I would happily devour the cake on its own to really enjoy its complex flavours.
I love bundt cakes-they’re so simple and don’t require any icing at all except for a quick shake of icing sugar
These little cakes look awesome!!
Now I am convinced to get mini bundt mold! These are so cute and I like to think I can give away some to neighbors or friends when I bake this… otherwise they will all end up in my tummy. Need to look into the mini ones now.
These are too cute and I really need to get myself a mini bundt bold as well.. Perfect size for tea time