Inebriated with whiskey that seeps deeper and deeper into the chocolate crevices as each day passes, and dripping in a wine spiked caramel coating, this chocolate Bundt cake is moist and potent!
The sharp flavor from the dark chocolate and whiskey is a pleasant contrast with the sweet caramel. Bogle wine is tannic and full of dark fruit flavor and I love the added layer of taste it lends to the caramel, perfect for Caramel July-#BundtaMonth!
I soaked fresh sprigs of thyme in whiskey overnight for a unique savory flair you wouldn't expect from a chocolate dessert.
You measure and throw all the ingredients into a bowl and combine so this cake is simple and quick to get into the oven. Dousing the cake in alcohol doesn't require any difficult effort and the caramel is stirred up in one pan.
Thyme is one of those slightly salty herbs that's used to dress up roast, burgers, squash, onions, mushrooms, and even cocktails. Now, you can also infuse it into your chocolate treats!
Ingredients For Bundt Cake
1/2 cup whiskey
8 sprigs fresh thyme
2 cups cake flour1 1/2 cups granulated sugar
2/3 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups buttermilk, shaken
1/2 cup butter plus 1 tablespoon
2 eggs
1 teaspoon vanilla extract
Ingredients For Red Wine Caramel Drizzle
4 tablespoons butter
1/2 cup light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 cup dry red wine (I used Bogle Phantom)
1 1/4 cup powdered sugar
Directions For Bundt Cake
Heat oven to 350 degrees. Grease and flour or spray with flour baking spray, a 12 cup Bundt pan. Beat all ingredients in a large mixing bowl on low speed 30 seconds, scraping sides constantly. Turn mixer to high and beat 3 minutes.
Pour into Bundt pan and bake for 35 to 45 minutes, or until a tester comes out clean. Let cool in pan for 10 minutes. Run a knife along edges and release onto a cake rack to cool.
Poke small holes evenly around the top of the cake. Slowly pour whiskey over entire cake. The longer this cake sits the more the whiskey will seep in and enhance the flavor.
Directions For Red Wine Caramel Drizzle
Melt butter into a small saucepan over medium heat. Sprinkle in the brown sugar and heavy cream. Stir until smooth. Cook for one minute. Remove from heat. Let cool slightly. Whisk in wine, vanilla, and powdered sugar. Drizzle over cooled cake.
Stop by and visit all these beautiful bundts this month!
Brown Butter Bundt Cake with Salted Caramel Icing by Holly from A Baker’s House
Buttermilk Bundt Cake with Salted Caramel Icing by Carrie from Poet In The Pantry
Caramel Pound Cake by Veronica from My Catholic Kitchen
Caramelized Apple Bundt Cake by Lora from Cake Duchess
Chocolate Bundt Cake with Salted Caramel by Alice from Hip Foodie Mom
Double Glazed Caramel Mocha Bundt by Stacy from Food Lust People Love
Dulce de Leche Bundt Cake by Renee from Magnolia Days
Dulce de Leche Swirl Pound Cake by Anuradha from Baker Street
Orange Caramel Bourbon Bundt Cake by Paula from Vintage Kitchen Notes
Salted Butterscotch Caramel Bundt Cake by Laura from The Spiced Life
Salted Caramel Mini Apple Cake Bundts by Anita from Hungry Couple
Snickers Bundt Cake by Karen from In The Kitchen with KP
Vanilla Bean Salted Caramel Bundt Cake by Kate from Food Babbles
Here’s how you can join the #BundtaMonth party:
Bake your Bundt for the Caramel July theme. – Get inspired by your favorite caramel cake ideas and bake us a Bundt for Caramel July! – Post it before July 31, 2013. – Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Caramelized Apple Bundt Cake) – Add your entry to the Linky tool below – Link back to both Lora and Anuradha’s announcement posts. That’s it! Join in the caramel baking fun all July!
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration .
Looking for inspiration to bake a Caramel Bundt this month? Stop by and visit all these beautiful bundts this month!
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