New Orleans Jolt Cake
Indulge in the bold, rich flavors of a New Orleans Jolt Cake, a decadent dessert infused with the vibrant spirit of the Big Easy. Perfect for coffee and chocolate lovers alike, this bundt-style cake features a heavenly combination of dark roast brewed coffee, a splash of bourbon, and velvety cocoa powder for an irresistible depth of flavor. Moist buttermilk and semi-sweet chocolate chips ensure a luscious, melt-in-your-mouth texture, while a dusting of powdered sugar adds a touch of elegance. Simple yet sophisticated, this show-stopping cake is ideal for special occasions or a cozy evening treat. Serve it with a steaming cup of coffee—or a cheeky bourbon pairing—for a true New Orleans-inspired experience. Perfect for keywords like "New Orleans dessert," "coffee chocolate cake," and "bourbon bundt cake."
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 0.5 cup unsalted butter, melted and slightly cooled
- 3 items large eggs, at room temperature
- 1 cup strong brewed coffee, cooled (preferably dark roast)
- 0.25 cup bourbon
- 1 cup buttermilk, at room temperature
- 2 teaspoons vanilla extract
- 0.75 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan or a round cake pan. Dust it lightly with cocoa powder to prevent sticking.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
In a separate large bowl, whisk together the granulated sugar, melted butter, and eggs until the mixture is smooth and creamy.
Stir in the cooled coffee, bourbon, buttermilk, and vanilla extract into the wet ingredient mixture until well combined.
Gradually add the dry ingredients into the wet ingredients in three additions, stirring gently after each addition until just combined. Avoid overmixing.
Fold in the semi-sweet chocolate chips with a spatula to evenly distribute them throughout the batter.
Pour the batter into the prepared bundt pan, spreading it evenly with a spatula.
Bake the cake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then gently turn the cake out onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar for a decorative finish, if desired.
Slice and serve your New Orleans Jolt Cake with a strong cup of coffee or a splash of bourbon to enhance the experience!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 539 mg | 23% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 50.2 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
