15th December 2008

    Maker’s Mark Bourbon-Soaked Dark Chocolate Bundt Cake

    posted in Main Dishes |


    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.

    Lisa says:

    Smell it and see if you can guess the secret ingredient!

    Thad says:


    Chris says:

    Correct! But more specifically?

    Abbie says:

    Bourbon? Jack?

    Chris says:


    Abbie says:

    Wahoo! Okay — I have to have a slice right now.

    Thad says:

    Wow, you can really taste that bourbon in there…

    Lisa says:

    I know, I felt like I was getting drunk tasting the batter.

    Abbie says:

    Oooh, this is SO good…

    Chris says:

    That’s half the reason we made it for you — it wouldn’t be stuck at our house; that would be VERY dangerous.

    Abbie says:

    You realize you just locked yourself in to making this every year, don’t you?

    Chris says:

    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
    powdered sugar

    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 Servings

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    This entry was posted on Monday, December 15th, 2008 at 12:18 am and is filed under Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 12 responses to “Maker’s Mark Bourbon-Soaked Dark Chocolate Bundt Cake”

    1. 1
      On December 15th, 2008,Cathleen said:

      Um, you’ll need to make this when Chris, Theo, and I come to visit next month. ‘Cuz we’re coming a week after my birthday, which is still in the celebration window!!

    2. 2
      On December 15th, 2008,Mark said:

      So how does it taste to someone who doesn’t drink Bourbon? I know…silly question…you’re probably thinking…who doesn’t drink Bourbon.

    3. 3
      On December 15th, 2008,LunaCafe said:

      Ohhh… this looks so fantastic! I swear I can actually smell it fron here. :-) Can’t wait to make it.

    4. 4
      On December 15th, 2008,Kate said:

      Mm, good bourbon… and cake!

      “Meanwhile, pour yourself a Maker’s Mark on the rocks and enjoy.” <— Amen to that.

    5. 5
      On December 15th, 2008,muddywaters said:

      Bourbon should play a more prominent role in the kitchen. I make a bread pudding sauce using bourbon.

      thanks for sharing,

    6. 6
      On December 15th, 2008,Mallika said:

      Does Bourbon in a cake count as alcohol? I’m limited to two units of the stuff a week… boo…

    7. 7
      On December 15th, 2008,Chris said:

      Mallika — I vote no! It’s cooked, right? Though, the extra that you pour on top *might* count, depending on how much extra there is. ;)

    8. 8
      On December 16th, 2008,abbie said:

      guys, best birthday-season cake EVER. i’m drunk already just *thinking* about eating more of it!

    9. 9
      On December 24th, 2008,AmaDeCasa said:

      gorgeous cake! chocolate and bourbon- what could be better??

      i made up a glaze for mine:

      2 tbsp butter, 1 tbsp bourbon, 2 tbsp brown sugar, 1/2 tsp vanilla, 1-2 tbsp milk, 1 c powdered sugar
      melt butter in small saucepan, add bourbon, brown sugar, and vanilla. simmer together, stirring constantly for 3-4 minutes. remove from heat, whisk in powdered sugar and add milk until pourable consistency is achieved and drizzle over warm cake. yummm…

    10. 10
      On January 14th, 2011,Capricornucopia « Clary Sage said:

      […] Recipe from We Heart Food […]

    11. 11
      On January 21st, 2012,Wendy said:

      So, I made this recipe as a test case for mini bundt cakes. The first go-around I did not let the cakes cool long enough in the pan and half came out crumbled. I am going to use them as a basis for party invitations. This time I have let them cool a good 10 -15 minutes and they come out perfectly. I get 12 mini bundt cakes out of one recipe.

      And they are absolutely delicious!


    12. 12
      On February 26th, 2015,Lori said:

      Ok, really dumb question here:

      “1/4 cup instant espresso” – is that 1/4 of the grounds/crystals that you make espresso with, or 1/4 cup of brewed espresso? (My husband and I are disagreeing on this)

      Also, how bad is it if I use salted butter?

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