MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whiskey-Soaked Dark Chocolate Bundt Cake
Categories: Cakes, Desserts, Chocolate, Booze
Yield: 11 servings

1 c Unsalted butter; softened,
- more for greasing pan
2 c A-P flour; more for dusting
- pan
5 oz Unsweetened chocolate
1/4 c Instant espresso powder
2 tb Unsweetened cocoa powder
1 c Bourbon, rye or other
- whiskey; more for
- sprinkling
1/2 ts Kosher salt
2 c Granulated sugar
3 lg Eggs
1 tb Vanilla extract
1 ts Baking soda
Confectioners’ sugar;
- garnish (opt)

Grease and flour a 10-cup-capacity Bundt pan (or two 8-
or 9-inch loaf pans). Set oven @ 325ºF/165ºC. In
microwave oven or double boiler over simmering water,
melt chocolate. Let cool.

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.

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.

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).

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.

By: Melissa Clark

Yield: 10 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

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