Best 2 Whiskey Soaked Dark Chocolate Bundt Cake Recipes
Indulge in a culinary masterpiece that harmonizes the rich, smoky notes of whiskey with the decadent allure of dark chocolate. This whiskey-soaked dark chocolate Bundt cake is a symphony of flavors, textures, and aromas that will tantalize your taste buds. With its moist, tender crumb and a glaze that glistens like a jewel, this cake is a feast for the eyes and the palate.
The journey begins with a luscious dark chocolate batter, infused with the warmth of whiskey. Each bite reveals a symphony of flavors, where the bitterness of the chocolate melds seamlessly with the caramel sweetness of the whiskey. The batter is then poured into an elegant Bundt pan, creating a stunning centerpiece that will be the highlight of any gathering.
As the cake bakes, the aromas of chocolate and whiskey dance in the air, creating an atmosphere of anticipation. Once baked, the cake is generously soaked in a whiskey syrup, further enhancing its moistness and amplifying the whiskey's presence.
The crowning glory of this cake is the dark chocolate glaze, a rich and decadent masterpiece that cascades over the cake, creating a glistening, irresistible finish. Each slice reveals the beautiful marbling of the chocolate batter, while the glaze adds a touch of sweetness that perfectly balances the whiskey's intensity.
This whiskey-soaked dark chocolate Bundt cake is a true labor of love, a testament to the art of baking. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through each step, ensuring a successful and delectable outcome. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds in awe.
WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE
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
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
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
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.
Tips:
- Use a bundt pan with a capacity of 10 to 12 cups to ensure the cake bakes evenly.
- Make sure the butter and eggs are at room temperature before starting. This will help the ingredients mix together smoothly.
- Do not overmix the batter. Overmixing can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the cake to cool completely in the pan before inverting it onto a serving plate.
- For the chocolate glaze, use a good-quality dark chocolate that contains at least 70% cocoa solids.
- If you don't have a double boiler, you can melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
- Make sure the chocolate glaze is slightly cooled before pouring it over the cake.
Conclusion:
The Whiskey Soaked Dark Chocolate Bundt Cake is a decadent and delicious dessert that is perfect for any special occasion. The cake is moist and tender, with a rich chocolate flavor that is enhanced by the whiskey glaze. The cake is also easy to make, and it can be prepared in advance. If you are looking for a special dessert that will impress your guests, the Whiskey Soaked Dark Chocolate Bundt Cake is the perfect choice.
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