Name: Chocolate Whiskey Bundt Cake
Yield: Makes 12 to 14 servings
Ingredients: 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; Accompaniment: lightly sweetened whipped cream; Garnish: confectioners sugar for dusting; a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Most of the alcohol in this cake cooks off, but a distinct whiskey flavor remains.

Cooks' note:

This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper or wrapped well in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.

Recipe notes

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