Bourbon Hot Chocolate Bundt Cake #BundtBakers
Prep time
Cook time
Total time
Serves: 12-14
  • 1 cup unsweetened cocoa powder (not Dutch-process)
  • 1½ cups coffee
  • ½ cup American whiskey
  • 2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1¼ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • For the Chocolate Bourbon Glaze
  • 1 cup semisweet chocolate chips
  • 14 ounce can condensed milk
  • 1 tablespoon of Bourbon (I used Jim Beam)
  1. Place rack in the middle of the oven and preheat oven to 325 Fahrenheit degrees.
  2. Coat 10 cup bundt pan with baking spray. Set aside.
  3. On medium-low heat whisk coffee, bourbon, butter and cocoa powder until the butter has melted in a pan.
  4. Remove from heat and add sugar. Whisk until dissolved, about 1 minute.
  5. Let chocolate mixture cool for about 5 minutes.
  6. Meanwhile, combine flour, salt, and baking soda in a bowl. Set aside.
  7. In a small bowl, whisk eggs and vanilla. Add to the chocolate mixture.
  8. Whisk in the flour mixture until just combined. (Don't worry if it's bubbly.)
  9. Pour batter into the prepare bundt pan.
  10. Place on the middle rack in the oven and bake for 40-50 minutes.
  11. Bake until a toothpick inserted into the middle of the cake comes out clean.
  12. Remove and let cake cool in pan for 20 minutes. Let cake completely cool on a rack.
  13. Glaze, if desired. (See Notes)
Combine 1 cup of chocolate chips and a 14 ounce can of condensed milk in a pan over medium low heat. Stir until the chocolate is fully melted. Do not let mixture boil. Remove from heat and add 2 to 4 tablespoons of bourbon (how boozy do you want it?). Let cool for 10-15 minutes before glazing the cake. This recipe makes enough to glaze 2 bundt cakes.
Recipe by I bake he shoots at