Chocolate & whiskey bundt cake

Last weekend I had a marathon baking session, to create some 'thank you' cakes for the care staff at my late Father in laws care home as way of a token of thanks. Amongst other cakes was this dark delight, with a more adult flavour. Dark and foreboding this is definately a cake I will be making again, drizzled with white chocoloate the contrast with the almost black cake is great. I am sure you could substitute other alcohol for the whiskey, maybe amaretto, rum or coffee liquer and it  would work as well.

Ingredients

• 1 cup of cocoa , plus a couple of spoons for dusting your tin
• 1 1/2 cups of freshly brewed coffee
• 1/2 cup alcohol of your choice
• 1 cup of butter
• 2 cups of caster sugar
• 2 cups of plain flour
• 1 1/4 tsps of bicarbonate of soda
• 1/2 tsp of salt
• 2 eggs - free range
• 1 tsp vanilla

Method

• Use will need a 10" bundt tin or a round cake tin of a similar size
• Preheat the oven to 160c 
• Oil spray your tin and then dust with cocoa powder
• Combine the coffee, alcohol, butter and cup of cocoa in a saucepan, over a low heat melt and combine the ingredients
• Take of the heat and add the sugar, stirring until dissolved
• Allow to cool slighty
• Now mix all the flour, bicarb and salt in a seperate bowl.
• Whisk the eggs and vanilla together in a jug, then whisk into the cooled cocoa mix
• Now whisk in the dry ingredients, until throughly mixed
• Pour into your prepared tin
• Bake in the oven for 40-50 mins, until tested cooked with a cocktail stick
• Cool in the tin for a couple of hours before removing from tin
• Once cooled drizzle with melted chocolate to decorate or sprinkle with icing sugar
• The cake keeps well and the moisture level and flavour improves.

I am refreshing this post to take part in Baking with Spirits challenge hosted by Janine who blogs at Cakeoftheweek.

                                               

In celebration of the Bundt, this post is being linked to National Bundt Day UK with Dollybakes