Club Chocolate Blog – Gourmet Chocolate and Fine Chocolate

I just had this and boy was it good.  Thanks to Melissa Clark of the New York Times.

Whiskey-Soaked Dark Chocolate Bundt Cake

Makes 10 to 12 servings

1 cup (2 sticks) unsalted butter, softened, more for greasing pan

2 cups all-purpose flour, more for dusting pan

5 ounces unsweetened chocolate

¼ cup instant espresso powder

2 tablespoons unsweetened cocoa powder

1 cup bourbon, rye or other whiskey, more for sprinkling

½ teaspoon kosher salt

2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 teaspoon baking soda Confectioners’ sugar, for garnish (optional)

1. 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.

2. 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.

3. 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.

4. 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).

5. 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.

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