Bundt(ing) cake

I just got bundt pan. It was one of those things that I really didn't think I would ever do. Growing up, my mom's bundt pan was ubiquitous - sometimes it molded jello and sometimes it was used to bake a cake.

For some reason, as a kid - I HATED the bundt pan shape. Hated it. Though, even then I could see what nice, even slices it made....

Anyway, about the same time - Dr. Bundt(ing) finally confessed when his birthday was, and that it had passed, and that he liked chocolate. I'm not sure why I was so positive that he needed a whiskey cake - but I was - so that is what he gets.

This cake looks super dark chocolately and rich - and smells fantastic..... I think it is a winner!

Irish Whiskey (Chocolate) Cake
This is one of those cakes that tastes better the second (or even third day) - so it is a perfect make ahead cake for any occaision!

2 cups flour
2 cups sugar
1 cup cocoa powder
1 cup butter, cubed
1 1/2 cups hot brewed coffee
1/2 cup Irish Whiskey
2 eggs
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla

Preheat the oven to 325F. Butter and dust the bundt pan with cocoa powder.

In a sauce pan, combine the butter, coffee, whiskey and cocoa powder. Heat until the butter is melted. Whisk in the sugar. Transfer to the bowl of your stand mixer and let sit to cool for 5-10 minutes.

Sift the flour, baking soda and salt. Beat the eggs with the vanilla. Once the chocolate mixture is cooled, add the eggs and vanilla, then slowly stir in the flour (don't overbeat), until combined.

Pour the mixture into the bundt pan and bake for 40-50 minutes until the cake passes the toothpick test. Remove from the oven and allow to cool completely (about 2 hours) before trying to remove the cake from the pan.

I dusted mine with powdered sugar - but a ganache glaze or powdered sugar icing would be lovely as well.

=)