Chocolate. Bourbon. Cake. I think the moment my father spied this recipe in the New York Times he was a goner. (“You had me at chocolate.”) Nothing was going to stop him from making this cake. When he found out I possessed a 10-cup bundt pan, that was it, he was half-way to the store getting chocolate and instant espresso for the recipe. Reading Melissa Clark's recipe we both decided that 1/2 cup of Bourbon, instead of the full cup she used, would do. We were both wrong. With 1/2 cup we could barely taste the bourbon. Next time, and there will be a next time soon, we'll use the full cup. This is a great cake. Fine crumb. You can slice it beautifully thin and it still holds its shape. Great for us gals who like to take a very thin slice. And then another one. And then another. (Drives my dad nuts.)
For those of you who would want to substitute out the alcohol I apologize in advance, and suggest that you consider one of the other recipes on this site for chocolate cake that do not use alcohol. This is a whiskey cake; it requires whiskey. And chocolate. Yum.
Recipe from Melissa Clark's Whisky-Soaked Chocolate Bundt Cake, from the article, When Temperance Isn't in the Cards, in the New York Times, Dec 3, 2008 source: http://www.elise.com/recipes/archives/007371chocolate_bourbon_cake.php
tags: vegetarian, can be made pareve
Good with whiskey, Amaretto, or Kahlua as the alcohol. Better the second day.