1. That is the richest, most chocolately cake I have ever seen! Definitely bookmarking this one for future reference. And I am with you: If you are going to be a diva, you should just go all out! Never seen a weak diva or even one that’s semi-sweet!

  2. Paula @ Vintage Kitchen

    When it comes to bourbon and chocolate, the richer the cake the better! It sounds so good, I´m really tempted to go and start baking one right now…!

  3. Bourbon and cayenne-oh my goodness-wow! Love this diva of a cake and wish I had a slice now. I know what you mean about Pam but it does work like charm with every bundt I bake. So happy this one turned out perfectly for you and thanks for being part of #BundtaMonth:)

  4. I think I might add this ganache to everything I bake from now on– it sounds and looks wonderful! I can’t imagine that this cake lasted for long at your house. It looks too good to pass up!

  5. Have you tried just using butter and a little flour in your bundt pan? This has always worked for me. Bourbon in the ganache too? Wow, I’ve got to try this! Love it!! I also used cinnamon and a hint of cayenne for my bundt. Loved it! 🙂

    • I tried that last month when I had my bundt fail. It was pretty awful. I have had good luck with coconut oil and flour, but the coconut oil has to be really solid when applied–it can’t be too warm. Cinnamon and cayenne are a great combo, aren’t they?!

  6. Ada

    I made this cake for a birthday party last night, and it was a huge hit. I added two cups of tart cherries, soaked for several hours in 1/3 cup of the bourbon + a little water, and added them at the same time as the chocolate chips. They added a great tanginess to counter the über richness of the chocolate. Then, just to make it even more Southern, I added some rhubarb (frozen, and cooked ~10 minutes in a skillet, until it smooshes easily with a fork) sweetened with some sugar to the ganache and immersion blended it. It was one of the best cakes I’ve ever tasted! Thank you!

  7. Heather

    Hi, I love this recipe and was wondering what your thoughts were on using Wild Turkey American honey as the alcohol to add to the icing. I’m making it for my partners birthday and he loves American Honey, but I figure its way too sweet for the cake, but im really worried it may taste off as the icing.

  8. Elda Peck

    4 stars
    Okay, I actually made this cake. Very moist, beautiful crumb, but good lord, WAY too much alcohol! I was hoping it would tone down as it cooled but it still had the “rubbing alcohol” backburn. I’m making another as we speak and halved the alcohol to 1/2 cup. Keeping my fingers crossed it won’t knock anyone out.

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