Bourbon Chocolate Bundt Cake

Do you like chocolate? Do you like bourbon? Try this (from the New York Times):

INGREDIENTS:
at least a 10 cup Bundt pan

5 oz. baking chocolate (semi-sweet, dark, whatever tickles your fancy)

1/4 cup instant espresso powder (we don’t have any, so we use finely ground coffee and cocoa powder, or leftover coffee from the morning if we didn’t finish the pot)
2 tablespoons unsweetened cocoa powder (I skipped, see above ingredient)
~1 cup boiling water
1/2 tsp. kosher salt
1 cup (yes, a full cup) of straight Kentucky Bourbon Whiskey

1 cup unsalted butter, softened (2 normal sticks)
2 cups granulated sugar
3 eggs
1 tbsp. vanilla extract
1 tsp. baking SODA
2 cups flour (I used 1 cup all purpose, 1 cup whole wheat)

powdered sugar, for sprinkling

PROCEDURE:
1. Preheat the oven to 325 F and butter/flour the Bundt pan.
2. Melt the chocolate. Microwave, double boiler, or a pot on low heat using a metal spoon to stir. Let cool.
3. Put the espresso powder and cocoa powder in a measuring cup, then pour in enough boiling water to reach the 1 cup line. Add the salt and bourbon, stir so everything gets dissolved (coffee grounds won’t dissolve).
4. Beat the butter for a couple of minutes until it looks fluffy and delicious. Add the sugar, beat until mixed well. Beat in the eggs one at a time, then add the vanilla, baking soda, and melted chocolate and beat until well combined.
5. Add about 1/3 of the espresso-whiskey mixture, blend slowly until liquid is more or less absorbed. Blend in 1 cup of flour, then another 1/3 of the espresso-whiskey mixture, then another cup of flour, then the last 1/3 of the espresso-whiskey mixture.
6. Pour the delicious cake batter into the buttered/floured pan, making sure to save some on a spatula and the beaters to lick* later.
7. Cook that sucker at 325 F for about 70 minutes, or until the cake pulls away from the sides of the pan and a cake tester stuck in the middle comes out clean.
8. Let cool, then after 15 minutes or so remove from the pan. If your wife will let you, sprinkle more bourbon on the cake and dust/douse with powdered sugar . Or just cut a slice and sprinkle your own bourbon and powdered sugar on it.

We already ate half of it before I could get a picture…
P1050275

 

 

 

 

 

 

 

 

 

*I am not responsible if you get sick from licking the batter. Ingest raw eggs at your own risk!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s