Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray. Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here.
I made this boozy moist chocolaty cake, Chocolate-Bourbon Bundt Cake, for Father's Day. Another fabulous recipe from my selected cookbook for this month, at Cookbook Countdown #6, Williams-Sonoma : Home Baked Comfort by Kim Laidlaw.
Made only half a recipe and used my half-sized bundt pan with a 6-cup capacity. I've reduced the sugar slightly, using scant 3/4 cup and for the bourbon, 1/4 cup plus 1 tablespoon. For half a recipe, I've baked the cake for 35 minutes.
As for the glaze, I find that when left to room temperature (as instructed in the recipe), it has thickened considerably and quite impossible to pour over the cake. I have therefore stirred in more cream, a little cream at a time, until I get the consistency I want.
This cake is delicious. It is moist, chocolaty bitter, though in a delicious way. And I can definitely taste the bourbon in it, very, very nice! Top with the chocolate glaze, this makes a wonderful cake for any celebration, though, with the amount of bourbon used, definitely not for young kids! Served with a scoop of homemade vanilla ice cream, this is a divine dessert treat! As with cakes like this, the taste gets even better the next day.
Chocolate-Bourbon Bundt Cake
(adapted from "Williams-Sonoma : Home Baked Comfort", by Kim Laidlaw)
1 cup (8oz/250gm) unsalted butter
4 oz (125gm) bittersweet chocolate, finely chopped
1/2 cup (1-1/2oz/45gm) natural cocoa powder
2 cups (10oz/315gm) all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
3 large eggs
2 cups (1lb/500gm) granulated sugar
1 cup (8oz/250gm) sour cream
3/4 cup (6floz/180ml) bourbon
2 tsp pure vanilla extract
For the dark chocolate glaze :
1/4 cup (2fl oz/60ml) heavy cream
4 oz (125gm) bittersweet chocolate, chopped
2 tbsp light corn syrup
1 tsp pure vanilla extract
Vanilla ice cream or whipped cream for serving
Position a rack in the middle of the oven and preheat to 350F (180C). Butter and flour a 10-cup (2-1/2qt/2.5-l) Bundt pan.
In a small saucepan, melt the butter and chocolate over low heat, stirring with a whisk. Add the cocoa powder and stir until smooth. Let cool.
In a bowl, whisk together the flour, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat together the eggs and sugar on medium speed until lightened. Stir in the sour cream, bourbon, vanilla, and cooled chocolate mixture on low speed. Stir in the dry ingredients just until combined. Scrape the batter into the prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, about 40-45 minutes. Let cool in the pan on a wire rack for about 15 minutes, then unmould the cake onto the rack and let cool completely.
Meanwhile, make the glaze. In a small saucepan, warm the cream over low heat. Add the chocolate and corn syrup and stir with a whisk until the chocolate is melted and the glaze is smooth. Let cool to room temperature, then stir in the vanilla. Place the wire rack over a sheet of parchment paper or foil and pour the glaze over the top of the cake, letting it run down the sides. Slide the cake onto a serving platter. Serve thick slices with ice cream or whipped cream.
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