5/15/10

Chocolate Bourbon Whiskey Cake

My husband and I don't really drink and we haven't really entertained much over the past few years since moving to our current home and finding ourselves incredibly busy with schedules that come with having 3 teenagers. After staring at a bottle of whiskey up in the cupboard that had barely been opened even after 5 years, I went on a hunt for recipes to use it. This is one that I added to my files for the purpose of using up whiskey bourbon. If you are the kind of person that reads apidexin reviews or exercises for an hour to make up for 1 bite of dessert... you had better pass on this one. It's a cake in all it's caloric fatness. But... it looks delicious!

Chocolate Bourbon Cake

* 1 cup (2 sticks) unsalted butter, softened, 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 cocoa powder
* 1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
* 1/2 teaspoon kosher salt
* 2 cups granulated sugar
* 3 large eggs
* 1 tablespoon vanilla extract
* 1 teaspoon baking soda
* 1/4 cup confectioners’ sugar (powdered sugar), for sprinkling

Preheat oven to 325°F. Grease and flour a large bundt pan (10 cup capacity), or two 8- or 9-inch loaf pans. Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.

Put instant espresso and cocoa powder in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in whiskey and salt; let cool.

Beat softened butter until fluffy (2-3 minutes on high). Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

With the mixer on low speed, beat in a third of the whiskey espresso cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool. Sprinkle powdered sugar through a mesh sieve over the cake before serving.
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