Whiskey-soaked dark chocolate Bundt cake from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 371) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rye or other whiskey for bourbon.

  • mamacrumbcake on June 08, 2020

    This is very assertively boozy on day 1. Even my husband said it was too much. By day 2, the alcohol had mellowed. However, the flavor seemed a bit one-note. This is not a cake to eat by itself, it needs something to balance it. I think that if you serve this on day 2 or later with ice cream and berries, it would be a restaurant-worthy dessert. The texture is very dense and pudding like in places. The cake doubled in height but collapsed slightly upon cooling. Regarding the mixing, I was very careful with ingredient temperatures and slow addition of liquid so as to not break the emulsion. The cake batter was runny, having the texture of cream. We used rye and added ¼ cup after baking.

  • zorra on September 01, 2014

    Boozy & delicious. Wasn't sure we'd like this, but everyone did. Some difficulty removing it from the pan & the flour dusting didn't look good--maybe try cocoa or sugar next time? To disguise this, I drizzled a mix of glazing sugar & whiskey on top, but should have waited until just before serving, as it was absorbed & vanished. Flavor, though, was undiminished & birthday candles dressed it up. Cinnamon ice cream served with it didn't hurt either. Recipe is online on multiple sites.

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