Chocolate Bourbon Bundt Cake

I'm back! I know, it's been a while since I baked something. While my body is probably thanking me for a respite from sugar deluge, I've gotten back to it. I started a new (hopefully temporary) job, and I haven't had the motivation to jump into a hot kitchen, but I had today off, so here we are...


For this concoction, I started with this basic cake recipe, and then, as usual, added my own touches. I upped the chocolate factor by melting about half a cup of 63% cocoa chocolate with a tablespoon of butter and mixing it into the batter. I also added 3 oz of bourbon. This makes a ton of batter, so break out your biggest mixing bowl if you're going to try it.

This is definitely a heavy chocolate cake, but it has a pretty light texture. Still moist though. The bourbon gives only a very subtle flavor and adds a little complexity to the chocolate.

If you try to make this one, don't overfill the pans. As you can see, the batter is a little too much for your standard bundt pan (or, in my case, two half sized pans).  

So who wants this second cake? Katherine and Taylor, I'm looking at you.