Saturday, September 27, 2014

Chocolate - Whiskey Bundt Cake from Epicurious Magazine

This recipe is part of  Epicurious magazine's, America's Best Recipes.
"Most of the alcohol in this cake cooks off, but - thankfully - a whiskey flavor remains."
I've adapted parts of the recipe while keeping the integrity of the original one.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 10" Bundt Pan, your choice of design, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs. Once you try this in a Bundt Pan, you'll never use any other for of greasing a pan.

1 C unsweetened Cocoa Powder (not Dutch Process) + 3 TBS for dusting the pan.( See picture and note at the end of the recipe.) I only use Hershey's Special Dark Cocoa Powder.
1 1/2 C Brewed Coffee
1/2 C Good Irish Whiskey
2 sticks of Butter (16 TBS) , cut into 1" pieces.
2 C Granulated Sugar
2 C Flour
1 1/4 tsp Baking Soda
1/2 tsp Salt
2 Eggs
1 tsp Vanilla
Confectioner's Sugar

After you brush the pan with Pan Release Mix, dust it with the 3 TBS of Cocoa Powder. Tap the pan to knock off the excess.

In a 3 quart, heavy saucepan, on medium high heat:
1 C  of remaining Cocoa Powder
Heat until the Butter is melted.
Remove from heat.
Whisk by hand for 1 minute.
Transfer to a large mixing bowl and set aside to cool for 5 minutes.

In a medium bowl:
Baking Soda
Whisk well.

In a small mixing bowl:
Whisk well.
Add to cooled Chocolate mixture and whisk until well combined.
Add Flour mixture and whisk just until combined.
Pour into the prepared pan.
Bake for 40 - 50 minutes until a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 2 hours.

Loosen the cake and place a cooling rack onto the pan, release the cake right side up onto the cooling rack. Place the rack on a sheet pan and dust the cake with Confectioner's sugar.

The cake improves with flavor if made at least 1 day ahead and kept in a cake keeper or wrapped in plastic wrap, at a cool room temperature.
It can be made up to 5 days ahead and refrigerated.
Bring to room temperature before serving.
Dust again with Confectioner's Sugar just before serving.

This is the only Cocoa Powder that I use in all
recipes that call for a Cocoa Powder.
I used to use Dutch Process until I researched it
and discovered that it's not really the best Cocoa Powder.
I recommend that you research it before making
any decisions about the product.

Peace in the Kitchen!

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