Chocolate Whiskey Bundt Cake is simple enough to make for just the heck of it, and delicious enough to be the dessert centerpiece of a formal meal.
Just when I was getting caught up and in the swing of things–a virus struck my family. Actually, I don’t think the virus would have struck me quite so hard, but John’s work holiday party was last weekend. Now I am used to acadamia holiday parties. Which were fun, but…. quiet. Restrained.
This was not. Think candy cane martinis coming out of ice sculptures, and you might understand why I say that it took me a few days to realize my throat hurt from germs and not shouting above the music, and my stomach was queasy from germs and not said delicious candy cane martinis.
It was a good party.
I found this Chocolate Whiskey Bundt Cake at Epicurious (it was originally from Gourmet) and instantly knew I wanted to make it. I have made so many delicious chocolate bundt cakes–but the food blogger in me is always seeking out different recipes, and the substantial quantity of coffee and bourbon in this cake definitely qualified it as different. However, I also made it with some trepidation, because my family does not always enjoy a strong coffee flavor or alcohol flavor. Yet somehow it all pulled together and really worked. Everyone went crazy for this cake–I would make it again in a heartbeat.
I am not sharing the recipe, but rather sending you over to Epicurious for it because I did not change anything. However, I wish I could have found my baking spray (an oil-flour mixture, such as in Baker’s Joy), because I fail every time I try to grease a bundt pan and then dust it with cocoa powder. This time was no exception, and the place where the cocoa powder clumped is not surprisingly the same place the cake stuck. I have every confidence that if you use a baking spray the cake will release just fine.
Alex was peeking over my shoulder when I edited these photos. Suffice to say there was a lot of nostalgic sighing and wishing I would make another chocolate cake.