Chocolate whiskey bundt cake from Epicurious by Gourmet

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Notes about this recipe

  • ashallen on August 14, 2019

    A wonderfully moist and intensely chocolatey cake - this is one of my favorites. It's great plain or, due to all that coffee, chocolate and whiskey, doesn't seem super-sweet and balances out well with whipped cream, ice cream, or a sweet glaze. Unlike lots of cakes, it's moist from the center to the outer edge and keeps that moisture over time. Cake structure seems to benefit from using a stronger unbleached flour like King Arthur all-purpose and/or resting a day or so before eating (hah!) - helps avoid any gumminess from all that moistness. Recipe specifies natural cocoa powder, but it's great with alkalized/Dutch-process cocoa powder, too. Works well in the recipe-specified bundt pan but can also be made in a 10-inch tube pan with a removable bottom if the bottom's lined with wax paper/parchment paper - the cake batter's very thin and drips out a bit otherwise.

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