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#BundtaMonth Spicy Chocolate Bourbon Bundt Cake - poet in the pantry

Spicy Chocolate Bourbon Bundt Cake

adapted lightly from Yeah, I Made That
4.5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Dessert
Servings 16

Ingredients
  

Cake

  • 5 ounces unsweetened baking chocolate
  • 2 Tablespoons instant espresso powder
  • 1/4 cup unsweetened cocoa powder
  • 1 cup boiling water
  • 1 cup bourbon I used Maker's Mark
  • 1 Tablespoon cinnamon
  • 1 pinch cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1 cup 16 Tablespoons unsalted butter, softened
  • 2 cups vanilla sugar
  • 3 large eggs
  • 1 Tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups unbleached all-purpose flour
  • 1 cup Ghirardelli bittersweet chocolate chips

Ganache

  • 6 ounces heavy cream
  • 8 ounces bittersweet chocolate chopped
  • 1 Tablespoon bourbon

Instructions
 

Cake

  • In a large heatproof bowl, microwave the unsweetened chocolate at 50% power in 1 minute intervals, stirring in between, until completely melted. Set aside to cool.
  • In a 2-cup liquid measuring cup, combine the espresso powder and cocoa powder. Add to it the boiling water and stir until dissolved.
  • Add the bourbon, cinnamon, cayenne pepper, and salt, stirring until well blended. Set aside to cool.
  • Preheat oven to 325 degrees Fahrenheit.
  • Grease and flour (or spray baking spray) evenly a 10-cup bundt pan and set aside.
  • In the bowl of a stand mixer, cream the butter and sugar on low/medium-low speed until light and fluffy. DO NOT RUSH THIS STEP.
  • Beat in the eggs, one at a time, waiting until the first is fully incorporated before adding the next.
  • Add the vanilla extract and baking soda, beating until incorporated.
  • While the mixer is on low/medium-low speed, pour the melted chocolate into the bowl. Scrape the sides as needed to mix fully.
  • Continue mixing, pouring in 1/3 of the espresso/cocoa powder/bourbon liquid. Mix until incorporated.
  • Add 1 cup of flour and mix until incorporated. Stop and scrape sides of the bowl as needed.
  • Pour in 1/2 the remaining liquid, mixing until incorporated. Repeat with the remaining 1 cup of flour, and then the last of the liquid.
  • Remove bowl from mixer and stir in the chocolate chips.
  • Pour into prepared bundt pan and bake for 1 hour 10 minutes, or until the top springs back when lightly touched. (If you're concerned about overflowing, you can put a parchment-lined baking sheet on the rack below the bundt pan.)
  • Cool on wire rack for 15 minutes.
  • Run a butter knife around the edges of the pan and then invert onto the wire rack. If the cake does not release easily, let it cool for another 5-10 minutes before trying again.

Ganache

  • Heat cream in a medium saucepan over medium to medium-high heat until it just starts getting bubbly.
  • Place chocolate in a medium mixing bowl and pour the cream over it. Let sit for 5 minutes.
  • Stir until smooth, then add the bourbon and stir until incorporated.
  • Place a parchment-lined baking sheet under the cake, still on the wire rack, and drizzle the ganache over the cake as desired.
  • Let sit for at least a half hour to firm up the ganache.