By Danny
New York Times Chocolate Cake
A coupe of weeks ago I made this Barefoot Contessa Chocolate cake, and clearly I didn't get my fill because while recently perusing the New York Times I ran into this recipe for Chocolate Whiskey Bundt Cake and I HAD to make it like, right away!
I made it. Ate it. Then made it again. It was that good! Luckily I took the second one to a Christmas party, and let me tell you, it was a hit! This cake is velvety, and bitter, and rich without being overwhelming. A total hit!
Recipe after the jump...
New York Times Chocolate Whiskey Bundt Cake
1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces unsweetened chocolate
1/4 cup instant espresso powder
2 tablespoons unsweetened cocoa powder
1 cup bourbon, rye or other whiskey, more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
Confectioners’ sugar, for garnish (optional).
1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
2. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
3. Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
4. On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners’ sugar if you like.
8 comments:
I'm not even a chocoholic, and this looks amazing! And, the addition of bourbon sounds great.
Thanks lisa! Bourbon and Chocolate is one of my favorite combos!
What an amazing photo! That cake looks so rich and decadent-and very moist! YUM!
That cake looks nice and moist and chocolaty and good!
Beautiful photo! I saw the recipe on Orangette blog too and decided to make it. Only I had cognac. It turned out so good! I posted about it and linked to you too.
Danny are you sure you need 2 cups of sugar - it seems like an awful lot - I don't mind a few more inches of fat sticking to my hips just reading the bloody (AUSTRALIAN SLANG thing - I'm AFRAID NO OFFENCE PLEASE)
Hi Krystyna,
The amount of sugar is needed because you're using unsweetened chocolate.
The cake is not sweet, in fact it's on the bitter side, so I imagine de-creasing the sugar will make it even more bitter. Let us know how it turns out!
Can you use esperesso instead of the powder? I have an espresso machine and wonder how much liquid espresso could be substituted for the espresso powder?
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