Chocolate Bourbon Cake

Chocolate. Bourbon. Cake. I think the moment my father spied this recipe in the New York Times he was a goner. (“You had me at chocolate.”) Nothing was going to stop him from making this cake. When he found out I possessed a 10-cup bundt pan, that was it, he was half-way to the store getting chocolate and instant espresso for the recipe.

Reading Melissa Clark’s chocolate whisky cake recipe we both decided that 1/2 cup of Bourbon, instead of the full cup she used, would do. We were both wrong. With 1/2 cup we could barely taste the bourbon. The second time we made the cake we used the full cup.

(Why bourbon? This whisky has a heady smokiness to it that works beautifully in this cake.)

Perfect. This is a great cake. Fine crumb. You can slice it beautifully thin and it still holds its shape. Great for us gals who like to take a very thin slice. And then another one. And then another. (Drives my father nuts.)

For those of you who would want to substitute out the alcohol I apologize in advance, and suggest that you consider one of the other recipes on this site for chocolate cake that do not use alcohol. This is a whiskey cake; it requires whiskey. And chocolate. Yum.

Although this is a bundt pan recipe, you can also use the same amount of batter for 2 loaf pans (8 or 9 inch pans). Baking time will be less if you use loaf pans. Test at 55 minutes.

Ingredients

  • 1 cup (2 sticks) unsalted butter, more for greasing pan
  • 2 cups all-purpose flour, more for dusting pan
  • 5 ounces high quality, unsweetened dark chocolate
  • 1/4 cup instant espresso (can use instant coffee)
  • 2 tablespoons unsweetened natural cocoa powder
  • 1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
  • 1/2 teaspoon kosher salt
  • 2 cups white granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 cup confectioners’ sugar (powdered sugar), for sprinkling

Method

1 Preheat oven, prepare bundt pan: Preheat oven to 325°F. Butter and flour the inside of a large (10 cup) bundt pan.

2 Melt chocolate: Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool. Put a cup of water on to boil.

3 Mix instant espresso, cocoa powder, boiling water, bourbon, salt: Put instant espresso (or instant coffee) and cocoa powder in a large (at least 2 cup) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in the bourbon and salt. Set aside and let cool.

4 Beat butter, add sugar, eggs, vanilla, baking soda, melted chocolate: Beat butter until fluffy (2-3 minutes on high using an electric mixer). Add sugar and beat a minute longer. Add the eggs one at a time, beating a minute after each addition. Add the vanilla extract, baking soda and melted chocolate.

5 Alternate adding bourbon espresso mixture with flour: With the mixer on the lowest speed, beat in a third of the bourbon espresso cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with bourbon mixture.

6 Bake: Scrape batter into prepared bundt pan and smooth the top. Bake at 325°F until a tester inserted into center of cake comes out clean, about 1 hour 10 minutes.

7 Cool, sprinkle with whisky and powdered sugar: Move the cake to a rack. Gently un-mold after 15 minutes and sprinkle the cake with a little more bourbon whiskey. Let the cake cool completely before serving. Sprinkle powdered sugar through a mesh sieve over the cake before serving.

Recipe from Melissa Clark's Whisky-Soaked Chocolate Bundt Cake, from the article, When Temperance Isn't in the Cards, in the New York Times, Dec 3, 2008

Chocolate Bourbon Cake

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