I know..I know......this is the second Bundt cake in 2 days......But I just Love my Bundt pan....the cake always comes out perfect.....This was a last minute idea I had as I Rsvp'd for a Christmas party at the very last minute and I needed to take something to the party...Thought the whiskey added a nice celebratory touch and it is Christmas.. the time to make liqueur infused cakes.... this cake is definitely a must try...it is super moist and loaded with flavor....
1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
1 ½ cups brewed coffee
½ cup Whiskey (I used a double malted Scotch, as that was what I had at home)
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 ¼ tsp. baking soda
½ tsp. salt
2 large eggs
1 tsp. vanilla extract
For the glaze,
¾ cup plus 2 tbsp bittersweet chocolate chips (Use Ghirardelli chips, I am a fan….they are just Awesome!)
3 tbsp. butter
1 tbsp. heavy whipping cream
3 tbsp. butter
1 tbsp. heavy whipping cream
2 tbsp. Whiskey
1 tsp. vanilla extract
1 tsp. vanilla extract
Put oven rack in middle position and preheat oven to 325 F. Butter Bundt pan well, then dust with 3 tbsp. cocoa powder, knocking out excess. Heat the coffee, whiskey, butter, and the remaining cup cocoa powder in a heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 min. Transfer mixture to a large bowl and cool 5 mins. While chocolate mixture cools, sift together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk the egg mixture into the cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (Note that the batter will be thin and bubbly). Pour batter into Bundt pan and bake until a fork inserted in the center comes out clean, about 45 to 50 mins. Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
To make the glaze, melt chocolate chips and butter together in a medium bowl. Once the chocolate chips have melted, whisking constantly, pour in the heavy cream, followed by vanilla extract and the whiskey. When glaze is smooth (2 mins), pour or spread onto cake. Allow at least 2 hours for the glaze to set.
