Bourbon Hot Chocolate Bundt Cake #BundtBakers

November is here! So it’s finally getting a little chilly-which means it dipped into the 70s for a minute during the day. I was oh-so happy because I got to wear my chunky red scarf for once. Of course, it’s gets a bit colder at night which means it’s time for almost everyone’s favorite-hot chocolate.

Hot chocolate straight-up is great but isn’t that much better with a shot of bourbon? Remember back when you were eight and your mom would bring you a cup of bourbon hot chocolate, snuggle up real close, and read you a bedtime story? Ah, good times.

Well this time the alcohol is ingested via a bourbon hot chocolate bundt cake. It will warm your belly with the help of a chocolate bourbon glaze. Makes me think of that famous quote by Samuel Taylor Coleridge:

Bourbon, bourbon everywhere and not a drop to drink.

Wait. I don’t think that’s right. I think that’s the bourbon talking. While it is, I’d like to take this opportunity to thank Tara from Noshing with the Noland for hosting this month’s #BundtBakers theme-you may have already guessed it: Hot Chocolate.

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board.

We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

So what do you like to put in your hot chocolate? Amaretto? Peanut butter? Swirls of Nutella? I’m sure my friends will have something you’ll definitely fancy. Be sure to check out their bundts, as well. Cheers!

Recipe for Bourbon Hot Chocolate Bundt Cake

Recipe for Bourbon Hot Chocolate bundt adapted from Epicurious

Bourbon Chocolate Glaze adapted from Allrecipes

Bourbon Hot Chocolate Bundt Cake #BundtBakers

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Author: Mondo

Serves: 12-14

Ingredients

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)

Instructions

Place rack in the middle of the oven and preheat oven to 325 Fahrenheit degrees.
Coat 10 cup bundt pan with baking spray. Set aside.
On medium-low heat whisk coffee, bourbon, butter and cocoa powder until the butter has melted in a pan.
Remove from heat and add sugar. Whisk until dissolved, about 1 minute.
Let chocolate mixture cool for about 5 minutes.
Meanwhile, combine flour, salt, and baking soda in a bowl. Set aside.
In a small bowl, whisk eggs and vanilla. Add to the chocolate mixture.
Whisk in the flour mixture until just combined. (Don't worry if it's bubbly.)
Pour batter into the prepare bundt pan.
Place on the middle rack in the oven and bake for 40-50 minutes.
Bake until a toothpick inserted into the middle of the cake comes out clean.
Remove and let cake cool in pan for 20 minutes. Let cake completely cool on a rack.
Glaze, if desired. (See Notes)

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.