This cake is wonderful – moist and delicious and full of Bourbon and chocolate. The preparation is wonderful too, the batter is quickly whisked together by hand, no messy mixer required. Best of all, the batter is liquid so you can easily pour it. Say goodbye to trying to plop chunks of batter into the narrow ring of the Bundt pan and then awkwardly trying to smooth it out…no need for that here!
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Happy 2015! I wish all of you a smashingly happy and healthy new year. It’s important to start it off properly, with cake and booze. And chocolate. That’s why I made this delicious cake from a Gourmet recipe that I found on epicurious.com. My contribution is the glaze, which I made from bittersweet and milk chocolate, bourbon, butter, cream, vanilla, espresso powder and a pinch of salt. It’s essentially the same as my espresso Bourbon truffles, only poured onto a cake instead of rolled into balls. Spread some raspberry jam and/or whipped cream on your slice and you’re good to go!
Chocolate Bourbon Bundt Cake Recipe
This recipe is for a 12-cup Bundt cake pan.
adapted from epicurious
For the cake:
- 1 cup unsweetened cocoa powder, plus 3 tablespoons for dusting the baking pan
- 1.5 cups brewed coffee (I substituted 1 teaspoon instant espresso powder and 1 1/2 cups of water)
- 1/2 cup Bourbon
- 16 tablespoons unsalted butter
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1.25 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- raspberry jam to spread on the individual slices (optional)
- whipped cream (optional)
For the glaze:
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon vanilla
- pinch of salt
- 2 tablespoons Bourbon
- 4 ounces bittersweet chocolate, finely chopped*
- 4 ounces milk chocolate, finely chopped*
For the cake:
- Head on over to epicurious.com for instructions.
For the glaze:
- Add cream, butter, espresso powder, vanilla and salt into a sauce pan, bring to a boil and stir until you have a homogeneous mix.
- 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.
*Don’t use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.
Food Photography and Styling: I decided to show the cake in its making stage, on a cooling rack with the chocolate glaze freshly poured and the bowl that contained the glaze (and drips of chocolate on it) in the composition. Since the next step in the process was to cut the cake I put a knife in the frame as well. As you can see I poured the chocolate on in a rather haphazard way but even though the glaze didn’t end up looking very neat I thought it looked natural and still appetizing. I lit the set from the side and used a white foam board to reflect some light back onto the dark side of the cake.
Nikon D600, 105mm, f/8, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.