This chocolate Bundt cake is not your run-of-the-mill chocolate cake!
What Makes This Chocolate Bundt Cake Special
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!
The Best Chocolate For This Bundt Cake
For a truly outstanding cake, use the best chocolate you can. Look specifically for bittersweet chocolate — 70% cacao works well — because it has more cacao solids and less sugar than semisweet chocolate. Bars are best, but you can (and should) make this with chocolate chips if that's what you have on hand.
How To Store Chocolate Bundt Cake
Store covered with a cake dome or plastic wrap on the countertop for up to 3 days. After that, refrigerate it tightly covered for up to another 4 days. Note: It will start to dry out as it sits in the fridge.
Freeze the whole cake or slices tightly wrapped in plastic wrap and a layer of foil for up to 2 months.
More Chocolate Cake Recipes To Try
- Chocolate Layer Cake
- Texas Sheet Cake
- Black Forest Cake
- Chipotle Flourless Chocolate Cake
- Mint Chocolate Pudding Cakes
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 (around 70% cacao), finely chopped
1/2 cup (113 g) unsalted butter, plus more for greasing the pan
1 3/4 cups strong brewed coffee
1/4 cup bourbon whiskey
3/4 teaspoon kosher salt
2 cups all-purpose flour
1 teaspoon baking soda
2 large eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
3 tablespoons cocoa, for dusting the Bundt pan
1 tablespoon powdered sugar, for dusting the cake
Preheat the oven and prep the pan:
Preheat the oven to 275°F. Grease inside of a 2-quart Bundt pan with a thin layer of butter. Sprinkle cocoa over the butter and tap out the excess. Set aside.
Melt the chocolate and butter with the coffee, bourbon, and salt:
Place a metal bowl over a saucepan filled with an inch or two of water, making 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. (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 it 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.
Beat the eggs, sugar, and vanilla:
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 mixer).
Finish the batter:
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 liquidy. Don't worry about it.)
Pour batter into the prepared Bundt pan. Place on the middle rack of the preheated oven. Bake for 1 hour 15 minutes, until a tester inserted into the center comes out clean.
Cool slightly, then unmold:
Cool in the pan on a wire rack 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.|