Check out our Double Chocolate Bourbon Bundt Cake with Vanilla Bourbon Glaze recipe shared with us by Dessert Diva Danette Randall. Danette is known for making boozy treats, and we know serving up this Four Roses inspired Bundt cake is sure to be a favorite this fall.
Double Chocolate Bourbon Bundt Cake with Vanilla Bourbon Glaze
Double Chocolate Bourbon Bundt Cake
1/2 cup Four Roses Small Batch
2 cups All-purpose flour
2/3 cup Cocoa powder (sifted)
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1 1/2 cups Brown sugar
1 cup Canola oil
1/2 cup Water
2 tsp Pure vanilla extract
1 cup melted Semi-sweet chocolate chips (slightly cooled)
1/2 cup Semi-sweet chocolate chips
Preheat oven to 375 degrees. Generously grease a Bundt pan. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In large bowl, whisk eggs until pale yellow color. Whisk in brown sugar. Stir in oil, water, Bourbon, and vanilla.
Add flour mixture to wet mixture, stir until well combined. Fold in melted chocolate until fully incorporated, stir in chocolate chips. Pour batter into prepared pan. Place Bundt pan on baking sheet, bake for 45-50 minutes.
Let cool in pan for 30 to 45 minutes. Run a thin sharp knife around edge of cake to loosen. Place on serving platter and top with vanilla bourbon glaze, dust with powdered sugar, and enjoy!
Vanilla Bourbon Glaze
2 tbsp Four Roses Small Batch
3 tbsp Softened unsalted butter
2 cups Powdered sugar
3/4 cup Heavy whipping cream
1/2 tsp Vanilla
In medium bowl, mix butter, powdered sugar, and heavy whipping cream, until smooth. Add in Bourbon and vanilla. You may need a little more whipping cream, if too thick, more powdered sugar if too thin. It’s an easy fix. It should be smooth, and easy to pour.
When cake is cooled, pour glaze in a back-and-forth motion all around cake. Let sit at least 45 minutes to set. Dust with powdered sugar, and garnish with mint, if desired.
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