Lisa and I tag teamed to make this cake as a welcome-home-from-your-birthday-weekend treat for Abbie. The recipe in the New York Times doesn’t specify any particular brand of bourbon, but this is a Maker’s household, so that’s what we used.
Smell it and see if you can guess the secret ingredient!
Correct! But more specifically?
Wahoo! Okay — I have to have a slice right now.
Wow, you can really taste that bourbon in there…
I know, I felt like I was getting drunk tasting the batter.
Oooh, this is SO good…
That’s half the reason we made it for you — it wouldn’t be stuck at our house; that would be VERY dangerous.
You realize you just locked yourself in to making this every year, don’t you?
So NOT a problem. It’s bourbon. And CAKE!
Maker’s Mark Bourbon-Soaked Dark Chocolate Bundt Cake
1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 oz unsweetened baking chocolate
1/4 cup instant espresso
2 tbsp unsweetened dark cocoa powder
1 cup Maker’s Mark bourbon
1/2 tsp salt
2 cups granulated sugar
3 large eggs
1 tbsp vanilla extract
1 tsp baking soda
Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325 degrees. In microwave oven, melt chocolate, and let cool.
Put espresso and cocoa powder in a 2-cup 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. Meanwhile, pour yourself a Maker’s Mark on the rocks and enjoy.
Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with powdered sugar.
10-12 ServingsPrint This Recipe