Chocolate Bourbon Bundt Cake
Best of all, the batter is liquid so you can easily pour it. Say goodbye to trying to plop chunks of batter into the narrow ring of the Bundt pan and then hoping they will smooth themselves out…no need for that here!
I wish all of you a smashingly happy and healthy new year! It’s important to start it off properly, with cake and booze. And chocolate. That’s why I made this delicious cake from a Gourmet recipe that I found on epicurious.com. My contribution is the glaze, which I made from bittersweet and milk chocolate, bourbon, butter, cream, vanilla, espresso powder and a pinch of salt. It’s essentially the same as my espresso Bourbon truffles, only poured onto a cake instead of rolled into balls. Spread some raspberry jam and/or whipped cream on your slice and you’re good to go!
Ingredients:
For the cake:
- 1 cup unsweetened cocoa powder, plus 3 tablespoons for dusting the baking pan
- 1 teaspoon instant espresso powder
- 1.5 cups water
- 1/2 cup Bourbon
- 16 tablespoons unsalted butter
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1.25 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- raspberry jam to spread on the individual slices, optional
- whipped cream, optional
For the glaze:
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon vanilla
pinch of salt
- 2 tablespoons Bourbon
- 4 ounces bittersweet chocolate, finely chopped*
- 4 ounces milk chocolate, finely chopped*
Instructions:
For the cake:
- Head on over to Epicurious for instructions. (Use the teaspoon of instant espresso powder and the 1.5 cups of water instead of coffee).
For the glaze:
- Add cream, butter, espresso powder, vanilla and salt into a sauce pan, bring to a boil and stir until you have a homogeneous mix.
- Take off the heat and add the Bourbon.
- Pour the hot cream mix over the chocolate and let sit for 1 minute.
- Read more please visit : thespicetrain.com
