You read that correctly, chocolate and whiskey. Oh and I can’t forget the caramel whiskey sauce that’s drizzled over top of it. Ahh-mazing. I wouldn’t call myself a big whiskey drinker, or a whiskey drinker at all for that matter, but the flavor that it gives to this decadent dessert is out of this world. I took this to my sister-in-law’s baby shower the other weekend and was nervous serving it to other’s since I had yet to taste it. Thankfully it was a huge hit and I believe I even broke a few diets momentarily. In my opinion, bundt cakes are remarkably easier to make than regular cakes because they typically don’t require any icing (preparation or application), yet they turn out beautifully every time. You should probably add this to your ‘to bake’ list asap.
This recipe came from Love & Olive Oil. Not only is their food delicious, but the authors, Lindsay and Taylor, are quite entertaining writers. You may want to bounce around their blog a bit!
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 3/4 cup dark or dutch-processed cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup whole buttermilk
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 3/4 cup warm water
- 1/4 cup decent quality Tennessee whiskey or bourbon
- 1 cup granulated sugar
- pinch cream of tartar
- 1/4 cup water
- 2/3 cup heavy cream
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons whiskey or bourbon
- Preheat oven to 350ºF. Generously butter a standard (12-cup) bundt pan. Dust with 1 tablespoon each flour and cocoa powder, and tap and turn until pan is completely coated. Dump out excess.
- In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt, whisking until thoroughly combined. Add eggs, buttermilk, oil, and vanilla and mix with an electric mixer on medium-low speed until dry ingredients are almost incorporated, scraping down the sides of the bowl as needed. Add warm water and whiskey and mix until just combined and no dry ingredients remain (do not overmix). Pour into prepared pan.
- Bake for 50 to 55 minutes or until a toothpick inserted in the deepest part of the pan comes out clean. Remove from oven and place on a wire rack until cool enough to handle, then gently invert onto a wire rack. Allow to cool completely.
- To prepare caramel, place sugar and cream of tartar in a medium, high-sided saucepan set over medium-high heat. Pour water around edges. Bring to a boil, then cover and cook for 2 minutes (the steam buildup will help dissolve any stray sugar crystals on the sides). Remove cover and continue to boil, without stirring, until sugar caramelizes to a light amber color, about 5 to 7 minutes. Watch it carefully, as it can go from golden brown to burnt in no time if left unattended.
- Remove from heat and quickly whisk in cream and butter (mixture will bubble vigorously), then return to low heat and whisk until completely smooth. It may seem like it is seizing, but keep whisking and all the hard caramel chunks should dissolve. Remove from heat and let cool for about 2 minutes, then stir in whiskey. Transfer to a heat-proof container and let cool to room temperature, about 1 hour, or until thickened yet still pourable.
- Pour about half of the caramel over the top of cake, letting it drip down the edges and pool at the base. Slice and serve and drizzle with additional caramel as desired. Cake will keep, stored in an airtight container, for up to 5 days.