So, yeah. This might be a scary recipe title for some of you, but it’s ok. It’s ok if you don’t like whiskey. It’s ok if you aren’t a bourbon kind of girl. It’s ok.
One, this is seriously the best chocolate bundt cake you’ll ever have. Ever. It’s so moist, so tender, so crumbly and chocolatey, and it gets better after it sits for a while. Second, while it does kind of taste like whiskey, THAT’S OK because it’s cherry whiskey and cherry and chocolate go together like, well – I don’t know. Peas and carrots? Coffee and cream? Mashed potatoes and gravy?
This is a match made in heaven and I am begging you to try it soon.
One of my Christmas gifts this year was an awesome bundt pan (this line is the best, check them out – totally non-stick and worth every single penny you’ll invest into it) and I was just itching to use it. And, as it turns out, I’ve wanted to make this recipe from Epicurious for quite some time, too.
That’s basically as close as it gets to divine kitchen intervention, so the cake happened the day after Christmas. But then, everything divine (including the Christmas spirit, apparently) went right out the window because I wouldn’t share the cake. It was mine. I didn’t pack it up and send it to work with my husband, I didn’t share it with my family for Sunday dinner, and I didn’t let my kids have any. (Well, I guess the whiskey played a role in that, too…)
But it was so good you guys. Especially with a big old dollop of whipped cream on top. I want more.
At first glance, it looks like a difficult recipe, but it’s really not. Just take the steps one by one and it’s no big deal. Just a few tips:
- When you take the chocolate mixture off the stove, allow it to cool for a few minutes before you add the egg mixture. If the chocolate is too hot, you’ll scramble your eggs, and that’s no good.
- Use good chocolate for your ganache. It will make your whole cake taste better
- Allow the cake to cool completely before you take it out of the pan – it will release much easier.
- Make sure you liberally coat the pan with spray or butter – every little crevice. Nothing worse than putting all of that work into a cake and having it fall apart out of the pan!
I mentioned before that this cake is better after it sits awhile, and it’s true. It’s best on day two. All of the flavors mesh, the ganache sets up and it just works. I like to nuke mine in the microwave for just a few seconds and then COAT IT with whipped cream.
This is a great cake for entertaining, dinner parties, holidays – but I have to tell you that I’ve really enjoyed having it on my counter this week and enjoying a small slice after dinner with some coffee. I’m old.
Hope you love it. Enjoy!
- 1 cup unsweetened cocoa powder
- 1 and ½ cups brewed coffee
- ½ cup cherry whiskey (such as Red Stag)
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 2 cups sugar
- 2 cups all-purpose flour
- 1 and ¼ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- ½ teaspoon instant espresso powder
- ½ teaspoon vanilla
- pinch of salt
- 2 tablespoons Bourbon
- 4 ounces bittersweet chocolate, finely chopped
- 4 ounces milk chocolate, finely chopped
- Preheat oven to 325 degrees (F).
- Prepare a bundt pan with butter and cocoa powder or cooking spray (whatever works best for your pan.) Set aside.
- In a saucepan, combine brewed coffee, whiskey, butter and cocoa powder.
- Over medium heat whisk until butter is melted.
- Remove from heat and add sugar. Whisk until dissolved .
- Transfer mixture to a large bowl.
- In another bowl, whisk together flour, baking soda and salt. Set aside.
- In a small bowl, whisk together eggs and vanilla.
- Add egg mixture to chocolate mixture, and stir until well combined. (Make sure chocolate mixture isn't too hot so it doesn't cook your egg.)
- Then, add the flour mixture and whisk until JUST combined. Don't overmix.
- Pour into prepared bundt pan.
- Bake for 35-45 minutes, or until a cake-tester comes out clean.
- Cool in pan on a wire rack until completely cool, at least an hour.
- Invert pan onto serving plate, and prepare ganache.
- Add cream, butter, espresso powder, vanilla and salt into a sauce pan, bring to a boil and stir until you completely combined.
- Remove from heat and add the Bourbon and stir to combine.
- Pour the hot cream mix over the chocolate and let sit for 1 minute.
- Stir together until everything is well combined and no chocolate clumps remain. Whisks work well for this.
- Pour over the cake and let set.