Print

Decadent Chocolate Whiskey Bundt Cake Recipe with Silky Ganache Frosting

chocolate whiskey bundt cake - featured image
Print Recipe

A rich and moist chocolate bundt cake infused with whiskey and topped with a silky bittersweet ganache, perfect for celebrations or cozy gatherings.

Ingredients

Scale
  • 2 ¾ cups (340 g) all-purpose flour
  • ¾ cup (75 g) unsweetened Dutch-process cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 cups (400 g) granulated sugar
  • 1 cup (227 g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • ½ cup (120 ml) good-quality whiskey (bourbon or rye recommended)
  • 2 tsp vanilla extract
  • For the silky ganache:
  • ¾ cup (180 ml) heavy cream
  • 12 oz (340 g) bittersweet chocolate chips (60% cacao recommended)
  • 2 tbsp (28 g) unsalted butter, room temperature
  • Optional: pinch of sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan generously with butter and dust lightly with cocoa powder.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together buttermilk, whiskey, and vanilla extract.
  6. Add dry ingredients in three batches to the butter mixture, alternating with the whiskey-buttermilk mixture, starting and ending with dry ingredients. Mix each addition just until combined.
  7. Pour batter into prepared bundt pan and smooth the top gently.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  9. Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. To prepare ganache, heat heavy cream in a small saucepan over medium heat until just simmering.
  11. Pour hot cream over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth.
  12. Stir in butter until glossy. Add a pinch of sea salt if desired.
  13. Once cake is fully cooled, drizzle ganache over the top, letting it drip down the sides. Spread some ganache on the sides if desired.
  14. Allow ganache to set for at least 30 minutes at room temperature before serving.

Notes

Grease and dust the bundt pan well to prevent sticking. Cream butter and sugar thoroughly for a tender crumb. Alternate mixing dry and wet ingredients to avoid overmixing. Heat cream gently for ganache to avoid scorching. Let ganache set at room temperature for best texture. Tent cake with foil if edges brown too quickly. Cake tastes better the next day after flavors meld. Can substitute whiskey with bourbon, spiced rum, or omit for milk/coffee. Gluten-free and dairy-free variations available.

Nutrition

Keywords: chocolate bundt cake, whiskey cake, ganache frosting, chocolate dessert, bourbon cake, easy bundt cake, holiday dessert

Find it online: https://evabakery.com/decadent-chocolate-whiskey-bundt-cake-recipe-with-silky-ganache-frosting/