Cherry Whiskey Chocolate Bundt Cake

Cherry Whiskey Chocolate Bundt Cake takes roughly 1 hour and 10 minutes from beginning to end. For $1.04 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 544 calories, 6g of protein, and 31g of fat. This recipe serves 12. This recipe from Lemon Sugar has 25 fans. It works well as a rather inexpensive side dish. A mixture of salt, sugar, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so tremendous. Users who liked this recipe also liked Chocolate Whiskey Bundt Cake with Whiskey Caramel Sauce, Whiskey-soaked Dark Chocolate Bundt Cake, and Cherry Chocolate Chip Bundt Cake for #BundtBakers.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees (F).Prepare a bundt pan with butter and cocoa powder or cooking spray (whatever works best for your pan.) Set aside.In a saucepan, combine brewed coffee, whiskey, butter and cocoa powder.Over medium heat whisk until butter is melted.Remove from heat and add sugar. Whisk until dissolved .Transfer mixture to a large bowl.In another bowl, whisk together flour, baking soda and salt. Set aside.In a small bowl, whisk together eggs and vanilla.Add egg mixture to chocolate mixture, and stir until well combined. (Make sure chocolate mixture isn't too hot so it doesn't cook your egg.)Then, add the flour mixture and whisk until JUST combined. Don't overmix.Pour into prepared bundt pan.Bake for 35-45 minutes, or until a cake-tester comes out clean.Cool in pan on a wire rack until completely cool, at least an hour.Invert pan onto serving plate, and prepare ganache.Add cream, butter, espresso powder, vanilla and salt into a sauce pan, bring to a boil and stir until you completely combined.Remove from heat and add the Bourbon and stir to combine.Pour the hot cream mix over the chocolate and let sit for 1 minute.Stir together until everything is well combined and no chocolate clumps remain. Whisks work well for this.Pour over the cake and let set.Enjoy!

 

Step by step:

1. Preheat oven to 325 degrees (F).Prepare a bundt pan with butter and cocoa powder or cooking spray (whatever works best for your pan.) Set aside.In a saucepan, combine brewed coffee, whiskey, butter and cocoa powder.Over medium heat whisk until butter is melted.

2. Remove from heat and add sugar.

3. Whisk until dissolved .

4. Transfer mixture to a large bowl.In another bowl, whisk together flour, baking soda and salt. Set aside.In a small bowl, whisk together eggs and vanilla.

5. Add egg mixture to chocolate mixture, and stir until well combined. (Make sure chocolate mixture isn't too hot so it doesn't cook your egg.)Then, add the flour mixture and whisk until JUST combined. Don't overmix.

6. Pour into prepared bundt pan.

7. Bake for 35-45 minutes, or until a cake-tester comes out clean.Cool in pan on a wire rack until completely cool, at least an hour.Invert pan onto serving plate, and prepare ganache.

8. Add cream, butter, espresso powder, vanilla and salt into a sauce pan, bring to a boil and stir until you completely combined.

9. Remove from heat and add the Bourbon and stir to combine.

10. Pour the hot cream mix over the chocolate and let sit for 1 minute.Stir together until everything is well combined and no chocolate clumps remain.

11. Whisks work well for this.

12. Pour over the cake and let set.Enjoy!

Nutrition Information:

covered percent of daily need