Chocolate Whiskey Bundt Cake Recipes

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WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE



Whiskey-Soaked Dark Chocolate Bundt Cake image

This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts." The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.

Provided by Melissa Clark

Categories     snack, cakes, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces unsweetened chocolate
1/4 cup instant espresso powder
2 tablespoons unsweetened cocoa powder
1 cup bourbon, rye or other whiskey, more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
Confectioners' sugar, for garnish (optional)

Steps:

  • Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
  • Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
  • Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
  • On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
  • Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners' sugar if you like.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 208 milligrams, Sugar 34 grams, TransFat 1 gram

WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE



Whiskey-Soaked Dark Chocolate Bundt Cake image

I came upon this in a roundabout manner. A post on Elise.com which led me to a Melissa Clark article in the Times and the discovery of why this recipe sounded so familiar--it's an updated version of a Maida Heater recipe from my youth. I use bourbon (Maker's Mark), Ms. Clark uses whiskey; I suspect that one is as good as the other -- and the bourbon version is a knockout! You can also play around and make this in smaller molds. A dollop of barely sweetened whipped cream, some 10x, a sprig of fresh mint, a little pool of rasberry coulis...various forms of heaven on a pretty plate.

Provided by Chef Kate

Categories     Dessert

Time 1h50m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 cup unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces unsweetened chocolate
1/4 cup instant espresso powder
2 tablespoons unsweetened cocoa powder
1 cup Bourbon, more for sprinkling or 1 cup other whiskey
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
confectioners' sugar, for garnish (optional)

Steps:

  • Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
  • Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
  • Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
  • On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
  • Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners' sugar if you like.

CHOCOLATE WHISKEY BUNDT CAKE



Chocolate Whiskey Bundt Cake image

Categories     Cake     Coffee     Chocolate     Egg     Dessert     Bake     Whiskey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 14

1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
1 1/2 cups brewed coffee
1/2 cup American whiskey
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
Accompaniment: lightly sweetened whipped cream
Garnish: confectioners sugar for dusting
Special Equipment
a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Steps:

  • Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
  • Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
  • While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
  • Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

CHOCOLATE WHISKEY CAKE



Chocolate Whiskey Cake image

This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt's Bottega restaurant in Birmingham, Ala. Ms. Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded. The interplay of coffee, black pepper and cloves is subtle but powerful, and results in a deeply flavored, moist confection that comes together quickly. It's just delicious.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 15

12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan
85 grams unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons)
1 1/2 cups brewed strong coffee
1/2 cup Irish whiskey
200 grams granulated sugar (about 1 cup)
156 grams light brown sugar (about 1 cup)
240 grams all-purpose flour (about 2 cups)
8 grams baking soda (about 1 1/2 teaspoons)
3 grams fine sea salt (about 3/4 teaspoon)
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
3 large eggs
2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
Powdered sugar, for serving (optional)

Steps:

  • Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
  • In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
  • In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
  • Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 383 milligrams, Sugar 44 grams, TransFat 1 gram

LEMON-WHISKEY BUNDT CAKE



Lemon-Whiskey Bundt Cake image

Categories     Cake     Nut     Dessert     Bake     Lemon     Pecan     Whiskey     Winter     Shower     Party     Bon Appétit

Yield Serves 12

Number Of Ingredients 11

1 18.5-ounce package yellow cake mix
1 3.4-ounce package instant lemon pudding mix
4 large eggs
1 cup milk (do not use low-fat or nonfat)
3/4 cup whiskey
1/2 cup vegetable oil
1 tablespoon grated lemon peel
1 cup chopped pecans
2 teaspoons all purpose flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter

Steps:

  • Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with flour.
  • Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into batter. Transfer to prepared pan.
  • Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on rack while preparing glaze.
  • Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out of pan. (Can be made 2 days ahead. Cover and store airtight at room temperature.)

CHOCOLATE GUINNESS® BUNDT® CAKE WITH WHISKEY WHIPPED CREAM



Chocolate Guinness® Bundt® Cake with Whiskey Whipped Cream image

This eggless cake is rich from butter and buttermilk, with a thin, crisp crust and tender interior. The dark beer and unsweetened cocoa combine for a deep chocolate flavor that isn't too sweet.

Provided by Jill Lightner

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h35m

Yield 10

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup Irish stout beer (such as Guinness®)
¾ cup buttermilk
½ cup butter, melted and cooled
1 cup heavy cream
1 tablespoon powdered sugar
1 tablespoon whiskey

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
  • Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
  • Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
  • Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
  • While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
  • Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.

Nutrition Facts : Calories 402.5 calories, Carbohydrate 54.5 g, Cholesterol 57.7 mg, Fat 19 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 328.2 mg, Sugar 31.8 g

PENNY'S WHISKEY CAKE



Penny's Whiskey Cake image

Although most of the alcohol cooks out of this cake, there's still a distinct whiskey flavor.

Provided by Penny

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 2h30m

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant French vanilla pudding mix
½ cup cold water
½ cup vegetable oil
4 eggs
½ cup whiskey
½ cup butter
¼ cup water
1 cup white sugar
½ cup whiskey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
  • Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
  • Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
  • To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.

Nutrition Facts : Calories 576.6 calories, Carbohydrate 62.6 g, Cholesterol 83.2 mg, Fat 29.8 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.2 g, Sodium 529.6 mg, Sugar 44.5 g

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