This cake is one I've been making for a while now -- part of a New Year's resolution to drink more wine. I'm really happy to say I've kept and achieved that resolution for over a decade. I've also been making this cake for that long. It involves bourbon (or whiskey) rather than wine, plus espresso powder to really scramble your neurotransmitters. Just kidding. But seriously, it is an up and down kind of dessert so keep that in mind.
Bourbon or Whiskey -- What Kind?
The original cake recipe is an old one from Melissa Clark and calls for whiskey. I've used various whiskeys, but mostly bourbon because that's what we usually have. I am never lucky enough to get Blanton's anymore, so I use Evan Williams or Angel's Envy. I haven't bought Fighting Cock in a while, but the bottle is just so classy I'll leave the photo here for now.
6-Cup Capacity Bundt Version
When I first made this cake, I baked it in a loaf pan because that was my go-to option for half-size Bundt cake recipes. At the time, small Bundt pans and half-size fluted pans weren't as easy to find. Now they're widely available, and if you enjoy baking but don't always need a full-size cake, a 6-cup Bundt pan is a great investment. A typical 6-cup Bundt pan measures about 8 to 9 inches across, while a standard 12-cup Bundt pan is closer to 10 inches in diameter.
A Few Tips
- The original cake calls for ¼ cup instant espresso. Today's espresso (I order it from King Arthur) is more robust so for a half cake like this, you don't need as much. 1 ½ teaspoons is plenty. You can use up to a tablespoon if you'd like more bitter notes.
- The cocoa powder can be Dutch or natural since the unsweetened chocolate does most of the work. Guittard is a good one.
- Bourbon or whiskey are both fine. Rum is also a good stand-in.
- Sorry about the egg measurements, but you need 1 and a half eggs or around 70 grams total.
- As always, measure the flour carefully. 125 grams is the amount I use and the cake is never dry.
- You can test the cake for doneness with an instant read thermometer like the one in the link. That's the one I use, and it's lasted a long time. I may get a fancier one for Christmas.
So here's the recipe again designed for a 6-cup capacity fluted pan.
Recipe
Small Chocolate Bourbon Cake
Ingredients
- 1 ½ teaspoons instant espresso powder (such as King Arthur or Medaglio)
- 1 tablespoon unsweetened cocoa powder (6 grams)
- ½ cup boiling water (or as needed per directions, so a little less) (110 grams)
- ½ cup bourbon or whiskey (120 grams)
- ¼ teaspoon salt
- 2 ½ ounces unsweetened chocolate, chopped (70 grams)
- 4 oz unsalted butter, softened (114 grams)
- 1 cup granulated sugar (200 grams)
- 1 large egg plus 2 tablespoons lightly beaten egg (75 grams of egg)
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- 1 cup all-purpose flour (125 grams)
- 1 tablespoons confectioner's sugar for garnishing strawberries, whipped cream
Instructions
- Preheat oven to 325 degrees F. Grease and flour a 6 cup capacity fluted pan or lightly spray a silicone one.
- Put espresso powder and cocoa powder in a 2 cup glass measuring cup, then add enough boiling water to come up to the ½ cup measuring line. Mix until dissolved. Add whiskey and salt; let cool.
- Meanwhile, in a small bowl melt the chocolate in the microwave using 50% power and stirring every 30 seconds. You can also do this in a bowl set over a saucepan of simmering water.
- In the bowl of a stand mixer or large mixing bowl, beat the butter until fluffy. Add sugar and beat until well combined, scraping the side of the bowl as needed. Beat in the eggs, beating for 30 seconds after each addition, then beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
- On low speed, beat in about a third of the whiskey mixture. When liquid is absorbed, stir in ½ cup flour. Repeat additions, ending with whiskey mixture. Beat mixture on medium for about 30 seconds.
- At this point, stop and ask yourself if miniature chocolate chips are necessary. The answer is always yes. If you don't have them that's fine, but if you do then throw some in. Make sure the batter is cool before doing so.
- Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 60 -70 minutes. My 6-cup capacity Bundt pan measures 7-inches across so it's deep and the cake takes 70 minutes. If your pan is wider and shallower, the time might be around 60. The cake will develop cracks before it is done. To be sure it's fully baked, stick a meat thermometer in one of the cracks. Pull the cake when it measures 200F.
- Transfer cake to a rack. Unmold after 15 minutes and brush warm cake with more booze. Let cool before serving, garnished with confectioners' sugar.
Julia says
I can't resist anything chocolate. I have to admit I've never had bourbon but I'd be willing to try it in this cake!
Mackenzie@The Caramel Cookie says
I don't think I've ever had bourbon! I like your goal of drinking more wine, I should make that mine too :). I love wine!
karen says
I LOVE this cake, I've also made it with rum and kahlua, but I love it best with good old Jack Daniels. But I might have to try it with raspberry liqueur, sounds wonderful.
Sue says
Hi Anna! Have I ever shared that I've NEVER had bourbon!? When I've had recipes that called for it, family members have begged that I leave it out. So I either leave it out or choose a different recipe. Someday I'm going to have my own private bourbon tasting party haha!! I'm glad your cake was good!