Cherry Whiskey Chocolate Bundt Cake
 
Prep time
Cook time
Total time
 
Rich and chocolatey with a hint of cherry whiskey, this grown-up cake is perfect for entertaining, and is best served with a huge dollop of whipped cream on top! Recipe adapted from Epicurious
Serves: 12 servings
Ingredients
Cake:
  • 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
Ganache:
  • 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
Instructions
Cake:
  1. Preheat oven to 325 degrees (F).
  2. Prepare a bundt pan with butter and cocoa powder or cooking spray (whatever works best for your pan.) Set aside.
  3. In a saucepan, combine brewed coffee, whiskey, butter and cocoa powder.
  4. Over medium heat whisk until butter is melted.
  5. Remove from heat and add sugar. Whisk until dissolved .
  6. Transfer mixture to a large bowl.
  7. In another bowl, whisk together flour, baking soda and salt. Set aside.
  8. In a small bowl, whisk together eggs and vanilla.
  9. 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.)
  10. Then, add the flour mixture and whisk until JUST combined. Don't overmix.
  11. Pour into prepared bundt pan.
  12. Bake for 35-45 minutes, or until a cake-tester comes out clean.
  13. Cool in pan on a wire rack until completely cool, at least an hour.
  14. Invert pan onto serving plate, and prepare ganache.
Ganache:
  1. Add cream, butter, espresso powder, vanilla and salt into a sauce pan, bring to a boil and stir until you completely combined.
  2. Remove from heat and add the Bourbon and stir to combine.
  3. Pour the hot cream mix over the chocolate and let sit for 1 minute.
  4. Stir together until everything is well combined and no chocolate clumps remain. Whisks work well for this.
  5. Pour over the cake and let set.
  6. Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/2016/01/cherry-whiskey-chocolate-bundt-cake.html/