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Perfect Chocolate Whiskey Bundt Cake Recipe with Easy Ganache Glaze

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A rich and moist chocolate bundt cake infused with whiskey for a warm, complex flavor, topped with a silky, glossy ganache glaze. Perfect for grown-up gatherings and cozy moments.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened Dutch-processed cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) whiskey (bourbon or Irish whiskey recommended)
  • ¾ cup (180ml) heavy cream
  • 8 ounces (227g) bittersweet or semi-sweet chocolate chips
  • 2 tablespoons (28g) unsalted butter
  • 1 tablespoon (15ml) whiskey

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup Bundt pan with butter or non-stick spray and dust with cocoa powder.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides as needed.
  5. In a separate bowl, whisk together buttermilk, vanilla extract, and whiskey.
  6. Add dry ingredients to the butter mixture in three additions, alternating with the wet ingredients, starting and ending with dry. Mix on low speed until just combined.
  7. Pour batter into prepared Bundt pan and smooth the top. Tap gently to release air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Start checking at 50 minutes.
  9. Cool cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. To make ganache, heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
  11. Stir in butter and whiskey until ganache is glossy and combined.
  12. Once cake is fully cooled, pour ganache evenly over the top, letting it drip down the sides.
  13. Let ganache set for about 30 minutes before slicing and serving.

Notes

Use room temperature eggs and butter for better mixing. Do not overmix batter to avoid tough crumb. Grease and dust Bundt pan with cocoa powder to prevent sticking. Let ganache cool before glazing cake to prevent sliding. For dairy-free, substitute butter with coconut oil and use dairy-free cream. Gluten-free flour blends can replace all-purpose flour for gluten-free version. Whiskey can be substituted with strong brewed coffee or malt extract for non-alcoholic option.

Nutrition

Keywords: chocolate bundt cake, whiskey cake, ganache glaze, chocolate cake recipe, boozy cake, easy chocolate cake, dessert, bundt cake

Find it online: https://avabake.com/perfect-chocolate-whiskey-bundt-cake-recipe-with-easy-ganache-glaze/