Chocolate Bourbon Bundt Cake

The Peppermill The Peppermill
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1h 30m 12
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Egg

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10-cup Bundt pan.

  2. Combine flour, baking soda and salt and set aside.

  3. In a large measuring cup, stir the instant coffee and boiling water to dissolve coffee. Add remaining water and 3/4 cup bourbon and stir until smooth. Set aside.

  4. In the bowl of an electric mixer, beat margarine and sugar until light and fluffy.

  5. Add eggs one at a time. Add vanilla extract and melted chocolate. Scrape sides of bowl to ensure ingredients are combined. Add flour mixture to batter, alternating with the coffee mixture. Pour batter into prepared pan.

  6. Bake for 60 to 70 minutes, until a cake tester inserted into the center comes out clean. Remove from oven and let cake cool in pan for 15 minutes. Invert cake onto a cooling rack, unmold from pan and cool completely. Brush the outside of the cake with remaining two tablespoons bourbon and allow it to absorb.

Notes:
Keep cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate in a sealed container for up to 1 week; bring to room temperature before serving. Cake can be frozen for up to 3 months; thaw at room temperature before serving.

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1 Comment

Shoshana •

Super moist and delicious!!
The Bourbon taste is extremely subtle. You might miss it if you don't know it's there.
I don't have a Bundt pan and used a 9x13. It worked just fine. The baking time was about 70-80 minutes. Just keep checking every 5 minutes for that clean toothpick...