Chocolate Bourbon Cake


Delicious chocolate bourbon cake recipe, an amzing blend of chocolate with bourbon …


1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces high quality, unsweetened dark chocolate
1/4 cup instant espresso (can use instant coffee)
2 tablespoons unsweetened cocoa powder
1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
1/4 cup confectioners’ sugar (powdered sugar), for sprinkling


Chocolate Bourbon Cake. I think the moment my dad discovered this method in the New York Times he was not a chocolate lover. But once he tried this tasty Chocolate Bourbon Cake, nothing could stop him from making this cake every weekend. When he learned I possessed a 10-cup bundt pan, that was it, he rushed to the store to get chocolate and instant espresso for the making of Chocolate Bourbon Cake. Reading Melissa Clark’s method we both made up our minds that 1/2 cup of Bourbon, in place of the full cup she used, would do. We were both wide of the mark. With 1/2 cup we could hardly taste the bourbon. The next time we tried the cake using the full cup. Wonderful it was. This is a great cake with excellent crumb. You can slice it superbly thin and it still holds its form. Great for the girls who like to take a very thin slice. Then another one, and then one more, and finally one on a weekend was a must-do. (Drives my father nuts.) For those of you who would like to replace the alcohol I say sorry in advance, and recommend that you consider one of the other chocolate cake recipes on this site for making a superb chocolate cake that do not use alcohol. This is a whiskey cake; it needs whiskey and of course chocolate…. Yummy!


1 . Preheat oven to 325°F. Oil and flour a big bundt pan (10 cup capacity). Dissolve chocolate in a microwave. Let it cool.


2 Put instant espresso with cocoa powder in a 2-cup (or bigger) glass measuring cup. Include an adequate amount of steaming water to rise to the 1 cup measuring line. Blend until powders dissolve. Mix in whiskey with salt; let it cool.


3 blends softened butter until silky and smoothie (2-3 minutes on high). Include sugar and mix well until well beaten. Mix in the eggs and beat, one at a time, beating enough between each addition. Mix in the vanilla extract and beat, baking soda and softened chocolate, rubbing down sides of bowl with a rubber spoon.


4 With the batter on minimum speed mix in a third of the whiskey espresso cocoa batter. When liquid is soaked, mix in 1 cup flour. Do again additions, finishing with whiskey batter. Scrape batter into already set pan and flat the top. Bake until a cake tester slotted into middle of cake comes out clean, for almost 1 hour 10 minutes for Bundt pan (loaf pans will take a smaller amount of time, begin checking them after 55 minutes).


5 Shift the cake to a rack. Unmold when 15 minutes are passed and drizzle warm cake with more whiskey. Let it cool. Then dust icing sugar through a mesh sieve on top of the cake before you serve.