When it comes to holidays, we don’t do much tradition for meals. Yes, for Thanksgiving we have turkey and stuffing but then it kind of varies. For Christmas we don’t do ham or turkey (or rarely do turkey), we do things like shrimp scampi or steak or something like that. For Christmas Eve this year we ordered in pizza from Chicago’s Pizza in, where else, Chicago. I can’t even tell you how excited I am about that!
So when it comes to dessert, I usually take it on. I LOVE baking and for a holiday is no different. I want to do something that is unusual, last year for Thanksgiving I did tiramisu. This year I found a recipe that will remain close to my heart: Chocolate Whiskey Bundt Cake. Anytime you have whiskey in the title, you have my attention. The only issue was that this wasn’t a gluten free recipe and, if you have tried converting recipes in the past, sometimes you have luck and sometimes you just throw it away. This one turned out SO good! I have to share and, maybe for Christmas, this will be your dessert. Also, I found this recipe at www.loveandoil.com, I want to give credit where it’s due!
Chocolate Whiskey Bundt Cake with Whiskey Caramel Sauce
Yield: 12 servings
Total Time: 2 hours
- 2 cups granulated sugar
- 2 cups gluten free flour
- 3/4 cup dark or dutch-processed cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup whole buttermilk
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 3/4 cup warm water
- 1/4 cup decent quality Tennessee whiskey or bourbon (I used Pendleton)
- 1 cup granulated sugar
- pinch cream of tartar
- 1/4 cup water
- 2/3 cup heavy cream (I ended up using light cream, that’s what I get for shopping the night before Thanksgiving)
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons whiskey or bourbon
- Preheat oven to 350ºF. Generously butter a standard (12-cup) bundt pan. Dust with 1 tablespoon each flour and cocoa powder, and tap and turn until pan is completely coated. Dump out excess.
- In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt, whisking until thoroughly combined. Add eggs, buttermilk, oil, and vanilla and mix with an electric mixer on medium-low speed until dry ingredients are almost incorporated, scraping down the sides of the bowl as needed. Add warm water and whiskey and mix until just combined and no dry ingredients remain (do not overmix). Pour into prepared pan.
- Bake for 50 to 55 minutes or until a toothpick inserted in the deepest part of the pan comes out clean. Remove from oven and place on a wire rack until cool enough to handle, then gently invert onto a wire rack. Allow to cool completely.
- To prepare caramel, place sugar and cream of tartar in a medium, high-sided saucepan set over medium-high heat. Pour water around edges. Bring to a boil, then cover and cook for 2 minutes (the steam buildup will help dissolve any stray sugar crystals on the sides). Remove cover and continue to boil, without stirring, until sugar caramelizes to a light amber color, about 5 to 7 minutes. Watch it carefully, as it can go from golden brown to burnt in no time if left unattended.
- Remove from heat and quickly whisk in cream and butter (mixture bubbles a lot, this is normal), then return to low heat and whisk until completely smooth. It may seem like it is seizing, but keep whisking and most of the hard caramel chunks should dissolve. I had a few left and strained them out. Remove from heat and let cool for about 2 minutes, then stir in whiskey. Transfer to a heat-proof container and let cool to room temperature, about 1 hour, or until thickened yet still pourable.
- Pour about half of the caramel over the top of cake, letting it drip down the edges and pool at the base. Slice and serve and drizzle with additional caramel as desired. Cake will keep, stored in an airtight container, for up to 5 days.