Maker’s Mark Bourbon-Soaked Dark Chocolate Bundt Cake
1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 oz unsweetened baking chocolate
1/4 cup instant espresso
2 tbsp unsweetened dark cocoa powder
1 cup Maker’s Mark bourbon
1/2 tsp salt
2 cups granulated sugar
3 large eggs
1 tbsp vanilla extract
1 tsp baking soda
powdered sugar
Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325 degrees. In microwave oven, melt chocolate, and let cool.
Put espresso and cocoa powder in a 2-cup glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes. Meanwhile, pour yourself a Maker’s Mark on the rocks and enjoy.
Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with powdered sugar.
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