Prepare to embark on a culinary journey that combines the rich, velvety depths of chocolate with the warm, complex notes of bourbon. This Bourbon Chocolate Bundt Cake is not just a dessert - it's an experience that will tantalize your taste buds and elevate your baking game. Whether you're looking to impress dinner guests or treat yourself to a luxurious slice of heaven, this recipe promises to deliver an unforgettable flavor explosion that's both sophisticated and irresistibly delicious.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 1/2 cup bourbon
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This will help remove any lumps and ensure even distribution of dry ingredients.
- In a separate large bowl, whisk together the granulated sugar, melted butter, buttermilk, bourbon, eggs, and vanilla extract until smooth and well combined. The mixture should be uniform in color and texture.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a rubber spatula. Mix until just combined, being careful not to overmix. Overmixing can lead to a tough, dense cake.
- Pour the batter into the prepared bundt pan, using the spatula to spread it evenly and tap the pan gently on the counter to release any air bubbles.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To test for doneness, insert a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Carefully invert the cake onto a wire cooling rack. Gently tap the bottom of the pan if the cake doesn't release immediately. Allow the cake to cool completely before serving or adding any glaze or frosting.
- Optional: For an extra bourbon kick, you can brush the cooled cake with additional bourbon or create a bourbon-infused glaze to drizzle over the top.
Tips
- Room Temperature Ingredients: Ensure all ingredients like eggs, buttermilk, and butter are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can develop gluten and result in a tough, dense cake.
- Grease the Pan Thoroughly: Use a pastry brush or cooking spray to get into all the bundt pan's intricate curves, preventing the cake from sticking.
- Quality Matters: Use a good-quality bourbon and high-grade cocoa powder for the most robust flavor profile.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before removing to help it set and prevent breaking.
- Optional Enhancements: Consider adding a bourbon glaze or dusting with powdered sugar for extra decadence.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 185kcal
Carbohydrates: 36g
Protein: 5g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 46mg
