What Makes This Chocolate Bundt Cake Special
In it, you’ll find close to 2 cups of strong coffee and a quarter cup of bourbon. Yes, you can sub the bourbon for another whisky or for just more coffee. But I do recommend using the bourbon if you have some on hand. Bourbon has a wonderfully smoky flavor, and the cooking process cooks out almost all of the alcohol. So the use of it is more akin to using vanilla, just a different flavor note. The cake will not taste like coffee—the coffee intensifies the chocolate flavor. This recipe comes from my friend Chef Kathi Riley who used to work with Chef Judy Rodgers at the historic Union Hotel in Benicia, California in the early 1980s (pre-Zuni Cafe). This cake recipe was a favorite on the menu there and was served with whipped cream. The cake has an even, fine crumb, has a complex chocolate flavor, and is relatively light. Perfect for pairing with vanilla ice cream. I hope you like it as much as we do!
How To Store Chocolate Bundt Cake
Store covered with a cake dome or plastic wrap on the countertop for up to 3 days. After that, refrigerate it tightly covered for up to another 4 days. Note: It will start to dry out as it sits in the fridge. Freeze the whole cake or slices tightly wrapped in plastic wrap and a layer of foil for up to 2 months.
More Chocolate Cake Recipes To Try
Chocolate Layer Cake Texas Sheet Cake Black Forest Cake Chipotle Flourless Chocolate Cake Mint Chocolate Pudding Cakes
If you’re skipping the whisky, just use more coffee. If using salted butter, reduce the salt to 1/8 teaspoon. Stir occasionally as the chocolate melts. Once the mixture is melted and smooth, remove the bowl from heat and let sit to cool for 15 minutes (you can chill it in the refrigerator if you want to speed up this process.)
