Chocolate, bourbon bundt cake....oh yeah!!!

Chocolate, bourbon bundt cake....oh yeah!!!

Ahhhhh, beautiful October! Have I mentioned my love for the month of October? It really is my favorite month out of the year. But you already know this, right?!

Today we are having some pretty crappy weather, with a lot of flooding in my neighborhood:/ Luckily my street is somewhat elevated and we are safe and dry...but at either end of the street it becomes a lake when the tide comes in. So, what better time to bake a chocolate, bourbon bundt cake than on a windy, rainy Sunday? This recipe comes from and it's so moist and delicious. The amount of bourbon is just enough to give you a hint of that boozy taste, but not overwhelming like a rum cake that is saturated! 

You can either eat this with a sprinkling of powdered sugar or opt for a chocolate glaze for that extra punch of sugar! I will admit, this was today's breakfast with a large cup of coffee. Indulgent? Yes! But sometimes, that's the beauty of being an can have boozy cake for breakfast:)

Chocolate, Bourbon Bundt Cake

  • 1 cup unsweetened cocoa powder, plus 3 tablespoons for dusting the baking pan
  • 1½ cups brewed coffee (I substituted 1 teaspoon instant espresso powder and 1½ cups of water)
  • ½ cup Bourbon
  • 16 tablespoons unsalted butter
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1¼ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla

Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

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