Bourbon Chocolate Bundt Cake

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After a so tragically close 49ers Super Bowl loss this weekend, maybe we all could use a little comforting…Southern Comforting. But careful, this cake is some real WHISKEY BUSINESS. Lolololol jk not funny. I swear I’m fine. But let me take a moment to share with you my latest creation: Chocolate Bundt cake…with bourbon.

Everyone loves a good rum cake, which is basically where I got the idea. The trouble with rum cakes is sometimes they can be too sweet, which is what makes whisky an interesting choice for a cake. The oaky flavor of the whisky, along with the richness of the cocoa in the cake really serves to make this cake the perfect palette of grown-up flavors. A bundt cake is the perfect medium for this kind of cake too because (in my opinion), bundt cakes shouldn’t be overly sweet or fluffy. Usually they are a little heartier, and more dense, and the flavors can stand on their own without being dressed up with much frosting or decorations. And this cake is all about the flavors. Seriously, try this cake. You will love it.

 Make it

You will need the following for the cake…

  • 14 cup bundt cake pan
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder + more for dusting
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup plain yogurt
  • 8 ounces (2 sticks) unsalted butter
  • 1 1/2 cups baker’s sugar + more for dusting
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup bourbon whiskey (we used Bulleit Bourbon, Knob Creek or Marker’s Mark would be good too, according to my husband the Bourbon Buff)

And the following for the glaze…

  • 1/2 cup (1 stick) unsalted butter
  • 2 large egg yolks
  • 1 cup packed dark-brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup bourbon whiskey (Use the same kind that you put in the cake)
  • Double Boiler
  • Candy Thermometer (not entirely necessary, but nice to have..)

Do it

To make the cake…

1. Preheat your oven to 325 degrees F, with the rack right in the middle. Prepare your bundt pan by spraying it with cooking spray (or butter if you’re fancy, my pan has wayy too many nooks and crannies so spray is easier), and dusting with equal parts cocoa powder and sugar.

2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.

3. In a separate bowl, cream together the sugar and butter until fluffy (about a minute in the mixer). Add eggs one at a time, then vanilla.

4. In three parts, slowly mix in the dry ingredients, alternating with the yogurt, ending with the dry ingredients. Lastly, slowly add the bourbon until just combined.

5. Pour batter into bundt pan, and bake for 55-60 minutes at 325 F. You’ll know it’s done when you can insert a toothpick (or wooden skewer) and it comes out clean. Allow to cool on a wire rack, invert when cool.

To make the glaze…

1. Set up a double-boiler, and bring water to a simmer.

2. Add butter, eggs, brown sugar, vanilla and whiskey, stirring constantly.

3. Cook for 7 minutes, or until glaze reaches 160 degrees F. Drizzle over bundt cake and voila! You’re done!

Sorry for not getting more photos, it was gone quickly! :)

Bundt cake adapted from Martha Stewart’s Chocolate Bundt Cake Recipe. Glaze recipe from Martha Stewart’s Bourbon Sauce Recipe

2 Comments on "Bourbon Chocolate Bundt Cake"

  1. Marissa says:

    Best. Cake. Ever.

  2. Raquel says:

    I want to taste it!

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