This is definitely more of a grown up’s cake than my other Chocolate Bundt Cake https://lulugraubart.com/2013/05/12/chocolate-and-beetroot-cake/ with all the lovely booze in it
- 2 large eggs
- 2 cups caster sugar
- 1 cup whole buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 100g chocolate pieces
- 3/4 cup unsweetened cocoa powder
- 1/2 cup brewed coffee – warm / or warm water
- 1/2 cup good quality whiskey/bourbon
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup semi sweet chocolate chips
- 8 ounces semi sweet chocolate chips
- 1 cup heavy cream
- 3 tablespoons whiskey
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup granulated sugar
- pinch cream of tartar
- 1/4 cup water
- 2/3 cup heavy cream
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons whiskey or bourbon
Preheat oven to 350ºF. Generously butter a standard (12-cup) bundt pan. Dust with 1 tablespoon each flour and cocoa powder and tap and turn until pan is completely coated. Dump out excess. Crucial if you want it to turn out in one piece.
Melt chocolate chips over a pan of hot water.
In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt, whisking until thoroughly combined. Add eggs, buttermilk, oil, melted chocolate and vanilla and mix with an electric mixer on medium-low speed until dry ingredients are almost incorporated, scraping down the sides of the bowl as needed. Add warm water and whiskey and mix until just combined and no dry ingredients remain (do not overmix). Pour into the prepared pan.
Bake for 50 to 55 minutes or until a skewer inserted in the deepest part of the pan comes out clean. Remove from oven and place on a wire rack until cool enough to handle, then gently invert onto a wire rack. Allow to cool completely.
For Ganache Frosting:
Pour chocolate chips in large microwave safe bowl and microwave for one minute until chips are just soft.
In another microwave safe bowl, heat cream until it just begins to boil. About 2 minutes.
Pour over chocolate chips.
Let sit for 2 minutes before stirring.
Stir with whisk. Chocolate will melt and will become a creamy consistency.
Add vanilla and whiskey – I use lovely Woodford Reserve in mine. Only the best, right? https://www.woodfordreserve.com/
Cool in refrigerator for about 30 minutes or longer until a thick consistency. (You can make this the day before and just microwave for 20 seconds before frosting)
Spread over the cake
To prepare caramel:
Place the sugar and cream of tartar in a medium, high-sided saucepan set over medium-high heat. Pour water around edges. Bring to a boil, then cover and cook for 2 minutes (the steam buildup will help dissolve any stray sugar crystals on the sides). Remove cover and continue to boil, without stirring, until sugar caramelizes to a light amber colour, about 5 to 7 minutes. Watch it carefully, as it can go from golden brown to burnt in no time if left unattended
Remove from the heat and quickly whisk in cream and butter (mixture will bubble vigorously), then return it to a low heat and whisk until completely smooth. It may seem like it is seizing but keep whisking and all the hard caramel chunks should dissolve. Remove from heat and let cool for about 2 minutes, then stir in whiskey. Transfer to a heat-proof container and let cool to room temperature, about 1 hour, or until thickened yet still pourable.Pour about half of the caramel over the top of cake, letting it drip down the edges and pool at the base. Slice and serve and drizzle with additional caramel as desired. Cake will keep, stored in an airtight container, for up to 5 days.