This Bundt Cake is full of whiskey goodness. With bourbon and espresso powder this cake is very tasty and easy to make from scratch.
Cake Ingredients:
- 5 ounces unsweetened baking chocolate
- 2 tablespoons instant espresso powder
- ¼ cup unsweetened cocoa powder
- 1 cup boiling water
- 1 cup bourbon (We used Maker’s Mark)
- 1 tablespoon cinnamon
- 1 pinch cayenne pepper
- ½ teaspoon kosher salt
- 1 cup unsalted butter, softened
- 2 cups vanilla sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup bittersweet chocolate chips
Ganache Ingredients:
- 6 ounces heavy cream
- 8 ounces bittersweet chocolate, chopped
- 1 tablespoon bourbon
Cake Instructions:
- In a large heatproof bowl, microwave the unsweetened chocolate at 50% power in 1 minute intervals, stirring in between, until completely melted. Set aside to cool.
- In a 2-cup liquid measuring cup, combine the espresso powder and cocoa powder. Add to it the boiling water and stir until dissolved.
- Add the bourbon, cinnamon, cayenne pepper, and salt, stirring until well blended. Set aside to cool.
- Preheat oven to 325
- Grease and flour evenly a 10-cup bundt pan and set aside.
- Cream the butter and sugar on low/medium-low speed until light and fluffy.
- Beat in the eggs, one at a time, waiting until the first is fully incorporated before adding the next.
- Add the vanilla extract and baking soda, beating until incorporated.
- Pour the melted chocolate into the bowl.
- Continue mixing, pouring in ⅓ of the espresso/cocoa powder/bourbon liquid. Mix until incorporated.
- Add 1 cup of flour and mix until incorporated.
- Pour in ½ the remaining liquid, mixing until incorporated. Repeat with the remaining 1 cup of flour, and then the last of the liquid.
- After everything is mixed in, stir in the chocolate chips.
- Pour into prepared bundt pan and bake for 1 hour 10 minutes, or until the top springs back when lightly touched.
- Cool on wire rack for 15 minutes.
- Run a butter knife around the edges of the pan and then invert onto the wire rack. If the cake does not release easily, let it cool for another 5-10 minutes before trying again.
Ganache Instructions:
- Heat cream in a medium saucepan over medium to medium-high heat until it just starts getting bubbly.
- Place chocolate in a medium mixing bowl and pour the cream over it. Let sit for 5 minutes.
- Stir until smooth, then add the bourbon and stir until incorporated.
- Place a parchment-lined baking sheet under the cake, still on the wire rack, and drizzle the ganache over the cake as desired.
- Let the ganache firm up
- Top with your favorite or seasonal sprinkles
