Whiskey Soaked Dark Chocolate Bundt Cake
Indulge in the rich decadence of a Whiskey Soaked Dark Chocolate Bundt Cake, the ultimate treat for chocolate and whiskey lovers alike. This moist, velvety cake is infused with layers of bold flavor, thanks to the perfect combination of unsweetened cocoa, melted dark chocolate, and a hint of strongly brewed coffee. The star of the recipe is the generous splash of smooth whiskey, both baked into the batter and drizzled over the warm cake for an irresistibly boozy finish. With its deep, complex flavors and beautiful bundt presentation, this dessert is ideal for celebrations or as a luxurious after-dinner indulgence. Dust it with powdered sugar for a touch of elegance and serve alongside a steaming cup of coffee or, better yet, a bold glass of whiskey. Perfect for entertaining or treating yourself, this show-stopping cake brings together sophistication and indulgence in every slice.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 cup dark chocolate chips
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 0.5 cup whiskey
- 0.5 cup strongly brewed coffee, cooled
- 2 tablespoons powdered sugar (for dusting, optional)
- 0.25 cup additional whiskey (for soaking the cake)
Instructions
Preheat your oven to 350°F (175°C) and thoroughly grease a standard bundt pan, ensuring all crevices are covered to prevent sticking.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Melt the dark chocolate chips over a double boiler or in the microwave in short bursts, stirring until smooth. Let it cool slightly.
In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and melted chocolate.
In a small bowl or measuring cup, combine the buttermilk, whiskey, and cooled coffee.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes before inverting it onto a wire rack.
While the cake is still warm, use a skewer or toothpick to poke small holes all over the surface of the cake. Slowly pour the additional 1/4 cup whiskey over the cake, allowing it to soak in.
Let the cake cool completely before dusting with powdered sugar, if desired. Slice and serve.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 40.0 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 317 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.
