When I was a kid, oh how I loved to eat that heavenly confection called Terry's Chocolate Orange.
You know the one - that foil ball of goodness that when broken revealed semi-sweet chocolate segments with just a hint of orange. I'm pretty sure that it was my sole source of Vitamin C back in those days.
I tried to replicate these flavors by substituting the whiskey with a little Grand Marnier and orange zest. The results were surprisingly good.
Chocolate Whiskey Bundt Cake
Adapted from Gourmet, September 2005 Issue
- 1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
- 1 1/2 cups brewed coffee
- 1/2 cup American whiskey*
- 2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
- 2 cups sugar
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
*NOTE: If you'd prefer to make the chocolate orange version, just substitute the whiskey with the following:
- 1/2 cup Grand Marnier or another orange liqueur
- 1 tablespoon orange zest
Heat coffee, whiskey [OR Grand Marnier, if applicable*], butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture [AND orange zest, if applicable*], and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
Whipped Cream (for serving)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
NOTE: For best results, chill the bowl and cream before preparation.