This chocolate bundt cake is not your run-of-the-mill chocolate cake!
In it you'll find close to 2 cups of strong coffee and a quarter cup of bourbon.
Yes you can sub the bourbon for another whisky or for just more coffee. But I do recommend using the bourbon if you have some on hand.
Bourbon has a wonderfully smoky flavor, and the cooking process cooks out almost all of the alcohol.
So the use of it is more akin to using vanilla, just a different flavor note. The cake will not taste like coffee—the coffee intensifies the chocolate flavor.
This recipe comes from my friend Chef Kathi Riley who used to work with Chef Judy Rodgers at the historic Union Hotel in Benicia, California in the early 1980s (pre-Zuni Cafe). This cake recipe was a favorite on the menu there and was served with whipped cream.
The cake has an even, fine crumb, has a complex chocolate flavor, and is relatively light. Perfect for pairing with vanilla ice cream. I hope you like it as much as we do!
Chocolate Bundt Cake
The baking temperature is lower than one would usually use for baking a cake—275°F.
If you're skipping the whisky, just use more coffee.
If using salted butter, reduce the salt to 1/8 teaspoon.
7 ounces bittersweet chocolate, finely chopped
1/2 cup (113 g) unsalted butter, plus more for greasing the pan
1 3/4 cups strong coffee
1/4 cup bourbon whisky
3/4 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups sugar
1 teaspoon vanilla extract
3 tablespoons cocoa for dusting the Bundt pan
1 tablespoons powdered sugar for dusting the cake, optional
Preheat oven, prep Bundt pan:
Preheat oven to 275°F. Grease inside of a 2-quart Bundt pan with a thin layer of butter. Sprinkle cocoa over the butter. Set aside.
Melt chocolate, butter, coffee, bourbon, and salt:
Place a metal bowl over a saucepan filled with an inch or two of water, make sure that the water is not touching the bottom of the metal bowl. Place the chocolate, butter, coffee, bourbon, and salt in the metal bowl. Heat the saucepan to a low simmer. (Basically you are creating a double boiler to gently melt the chocolate mixture.)
Stir occasionally as the chocolate melts. Once the mixture is melted and smooth, remove the bowl from heat and let sit to cool for 15 minutes (you can chill in the refrigerator if you want to speed up this process.)
Mix the dry ingredients:
In a medium bowl, vigorously whisk together the flour and baking soda.
In a large mixing bowl, beat the eggs, sugar, and vanilla:
together until light and foamy (you can use a hand mixer for this, or a stand up mixer).
Once the chocolate mixture has cooled sufficiently, slowly whisk it into the egg sugar mixture. Then, stir in the flour mixture, a third at a time. Whisk until smooth. (The batter will be rather liquid-y. Don't worry about it.)
Pour batter into the prepared bundt pan. Place on the middle rack of the preheated oven. Bake at 275°F for 1 hour 15 minutes, until a tester inserted into the center comes out clean.
Cool in the pan:
for 15 minutes, then gently remove from the pan and cool on a rack until completely cooled to room temperature.
Sprinkle with powdered sugar:
Transfer cake to a serving platter. Sprinkle with powdered sugar, if using. Slice with a serrated bread knife to serve. Serve with whipped cream or ice cream.
|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 3g||10%|
|Total Sugars 19g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|