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Chocolate Whiskey Bundt Cake

October 9, 2008

Yesterday was Greg’s birthday, and what better cake for him than one that has whiskey and chocolate?  Normally I’m not crazy about bundt cakes, but this one looked more like a dark, rich and moist cake than a typical bundt cake.  This recipe comes from Gourmet.


1 c unsweetened cocoa powder (like Hershey’s)

1 1/2 c brewed coffee

1/2 c American whiskey (I used Marker’s Mark)

2 sticks (1 c) unsalted butter

2 c sugar

2 c all-purpose flour

1 1/4 t baking soda

1/2 t salt

2 large eggs

1 t vanilla


Preheat oven to 325° and grease 10″ bundt pan.

Heat coffee, whiskey, butter and cocoa powder in a saucepan over medium heat, whisking until butter is melted.  Remove from heat and whisk in sugar until dissolved, about 1 minute.  Transfer to large bowl and let cool for 5 minutes.

While chocolate is cooling, whisk together flour, baking soda and salt in a bowl.  Whisk together eggs and vanilla in a small bowl, then whisk eggs into cooled chocolate mixture until well combined.  Add flour mixture to chocolate mixture and while until just combined (will be thin and bubbly).  Pour batter into bundt pan and bake for 40-50 minutes, or until a toothpick comes out clean.

Cool cake completely in pan on a rack, about 2 hours.  Invert pan on plate to remove cake.  Serve with whipped cream or ice cream.

One Comment leave one →
  1. Amanda permalink
    October 10, 2008 4:35 pm

    Wait a tic, you mean I don’t get to try the cake you made in the bundt pan I loaned you? I want my money back.

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