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Topic: I'm like a chocoholic, but for booze-Chocolate Whiskey Bundt Cake  (Read 710 times)
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« on: January 16, 2008 01:00:04 PM »

So I remember making this cake from a recipe in Gourmet a long time ago, and I loved it, but I didn't keep it. So I used my search-fu and found it on Epicurious. Huzzah!

Chocolate whiskey bundt cake

Gourmet |  September 2005

Most of the alcohol in this cake cooks off, but a distinct whiskey flavor remains.

Servings: Makes 12 to 14 servings.

Ingredients
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

Special equipment: a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)
Accompaniment: lightly sweetened whipped cream
Garnish: confectioners sugar for dusting
Preparation
Put oven rack in middle position and preheat oven to 325F. 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.

Cooks' note:
This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper or wrapped well in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.


from here: http://www.epicurious.com/recipes/food/views/232636


cooling in the pan


all prettied up, although it was hacked into a few seconds later

This is super rich and moist, and not too whiskey-y (is there such a thing as too whiskey-y?) Enjoy
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« Reply #1 on: January 16, 2008 03:49:45 PM »

Wow! I'm not a whiskey drinker, but this just sounds too yummy to ignore! I might have to locate a bundt pan and give this a go. Thanks for sharing it!
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« Reply #2 on: January 16, 2008 04:00:15 PM »

I try, normally, to stick to Guinness cake (with whiskey icing) but..this...sounds, and LOOKS yummy!
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