CHOCOLATE BOURBON CAKE
This recipe is for a 12-cup Bundt cake pan. (Alternatively, you can also use two 9-inch round cake pans for a layer cake with two layers and fill it with this maple mascarpone frosting or a buttercream filling of your choice. The layers take less time to bake than the bundt cake does, start checking them at about 30 minutes.)
Provided by Adapted from Epicurious.
Categories Dessert
Time 1h10m
Number Of Ingredients 21
Steps:
- Head on over to Epicurious for instructions. (Use the teaspoon of instant espresso powder and the 1 ½ cups of water instead of coffee).
- Add cream, butter, espresso powder, vanilla and salt into a saucepan, bring to a boil and stir until you have a uniform consistency.
- Take off the heat and add the Bourbon.
- Pour the hot cream mix over the chocolate and let sit for 1 minute.
- Stir together until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of hot water to get rid of the last pieces of chocolate).
- Pour over the cake and let set.
- Serve with whipped cream and/or raspberry jam.
Nutrition Facts : Calories 536 kcal, Carbohydrate 64.4 g, Protein 6.2 g, Fat 28 g, SaturatedFat 17.2 g, Cholesterol 85 mg, Sodium 253 mg, Fiber 4.5 g, Sugar 43 g, ServingSize 1 serving
BOURBON HONEY CAKE
Steps:
- Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
- Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.
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
GLAZED BOURBON-CHOCOLATE BUNDT CAKE
Make and share this Glazed Bourbon-Chocolate Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Butter and flour a 10-cup Bundt pan.
- In a saucepan, melt the butter and 4 oz of the chocolate over low heat, stirring with a whisk.
- Add the cocoa and stir until smooth; let cool.
- In a bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer, beat the eggs and sugar on medium speed until lightened.
- On low speed, stir in the sour cream, bourbon, 2 tsp of vanilla, and the chocolate mixture.
- Stir in the dry ingredients just until combined.
- Scrape the batter into the prepared pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes.
- Let cool in the pan on a wire rack for about 15 minutes.
- Unmold the cake onto the rack and let cool completely.
- Meanwhile, make the glaze: in a saucepan, warm the cream over low heat.
- Add the remaining 4 oz chocolate and the corn syrup and whisk until the chocolate is melted and the glaze is smooth.
- Let cool to room temperature, then stir in the remaining 1 tsp vanilla.
- Place the wire rack with the cake over a sheet of parchment paper or foil and pour the glaze over the top of the cake, letting it run down the sides.
- Slide the cake onto a platter and serve.
Nutrition Facts : Calories 475, Fat 22.9, SaturatedFat 13.8, Cholesterol 103.9, Sodium 242.8, Carbohydrate 55, Fiber 1.8, Sugar 35.2, Protein 5.1
CHOCOLATE BUNDT CAKE GLAZE
Make and share this Chocolate Bundt Cake Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In a heavy saucepan over medium heat combine the condensed milk and chocolate chips; cook stirring constantly until the chips are melted and the mixture is smooth (do not allow the mixture to bubble).
- Remove from heat and stir in the vanilla.
- Cool slightly before drizzling over the bundt cake (mixture will thicken upon standing).
Nutrition Facts : Calories 174.8, Fat 7.1, SaturatedFat 4.3, Cholesterol 11.2, Sodium 43.6, Carbohydrate 26.9, Fiber 0.8, Sugar 25.7, Protein 3.2
CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE
Need I say more...CHOCOLATE! Decadently rich and moist. Add a scoop of vanilla ice cream and you're in Heaven.
Provided by CCinSC
Categories Dessert
Time 1h5m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cake: Preheat oven to 350°.
- Grease and flour bundt pan, set aside.
- In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
- In another bowl, combine water, eggs, and vanilla mixing well.
- Add egg mixture to dry mixture and mix with spoon until just blended.
- Pour into prepared pan.
- Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
- Cool 15 to 20 minutes before removing cake from pan.
- When completely cool, drizzle cake with Chocolate Glaze.
- Chocolate Glaze: Combine all ingredients in bowl.
- Mix with spoon until smooth.
CHOCOLATE WHISKEY BUNDT CAKE
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
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.
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.
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