This moist Bundt cake packs a serious bourbon punch. It’s topped off with a sweet butter pecan glaze that is the perfect complement to the rich chocolate and bourbon flavor of the cake.
CAKE
½ cup semisweet chocolate chips
¾ cup (1 ½ stick) butter
1 ½ cups white sugar
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose flour
½ cup cocoa powder
1 tablespoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
1 cup sour cream
½ cup bourbon
½ cup water
BUTTER PECAN GLAZE
¼ cup (½ stick) butter
⅓ cup chopped pecans
¾ cup firmly packed brown sugar
¼ teaspoon salt
¼ cup heavy cream
For the cake, preheat the oven to 350 degrees, and butter and dust a Bundt pan with cocoa powder. Place a large glass bowl over a saucepan of shallow simmering water. Add the chocolate chips and butter to the bowl, and stir them together until they are completely melted. Remove the bowl from the heat, let the mixture cool slightly, and then whisk in the white sugar, vanilla, and egg.
In a medium bowl whisk together the flour, cocoa powder, baking soda, salt, and cinnamon. Add one-third of the flour mixture to the chocolate mixture, and then stir in the sour cream. Add another one-third of the flour mixture, and then stir in the bourbon and water. Stir in the remaining flour mixture. Pour the batter into the Bundt pan, and bake the cake for 40 to 45 minutes, until a wooden pick inserted near the center comes out clean. Let the cake cool for at least 45 minutes before removing it from the pan.
For the glaze, melt the butter in a medium saucepan over medium heat. Add the pecans, and then stir in the brown sugar and salt. Cook for 2 minutes. Stir in the heavy cream, cooking and stirring for another 2 minutes. Remove the pan from the heat, and let the glaze cool to room temperature. Pour the glaze over the cooled cake, allowing it to drizzle down the sides.
MAKES 10 TO 12 SERVINGS.