Chocolate Bourbon Pound Cake (Gluten Free)

Ingredients

• 2 cups (227g) confectioners’ sugar
• 2 tablespoons melted butter
• 1/2 tsp vanilla extract
• 1 to 3 tablespoons milk, plus more as needed
• 6 tablespoons (32g) unsweetened cocoa powder
• 5 tablespoons (71g) butter
• 1 cup (113g) confectioners’ sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons hot water, divided (only use as much as needed)
• 5 ounces (142g) unsweetened chocolate, cut into 1/4-inch pieces
• 1 cup (227g) very hot brewed coffee
• 1/2 cup (113g) hot water
• 1/2 cup (113g) good quality bourbon*(see note) or more coffee
• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 8 ounces (2 sticks; 227g) unsalted butter, softened, cut into chunks
• 3 large eggs (150g), at room temperature (see Pro Tip above)
• 2 teaspoons vanilla extract

Instructions

1. 1

   Set a rack in the lower third of...: Set a rack in the lower third of the oven and preheat to 325°F (163°C). Butter a large bundt pan thoroughly – make sure you coat all the nooks and crannies!

2. 2

   Make the Cake: Place the chocolate in a...: Make the Cake: Place the chocolate in a medium mixing bowl and pour the hot coffee and hot water over it. Be sure to immerse the chocolate, then wait 1 to 2 minutes to let the chocolate start to melt. Whisk until smooth. Start in the center and work your way to the edges. Whisk in the bourbon.

3. 3

   In the bowl of an electric mixer fitted...: In the bowl of an electric mixer fitted with the paddle attachment whisk together the flour, sugar, baking soda, and salt.

4. 4

   Add the butter to the flour/sugar mixture to...: Add the butter to the flour/sugar mixture to the dry ingredients and beat on the lowest speed until the butter is fully incorporated. It will look a bit like biscuit dough when you’ve cut in the butter with small pieces of butter coated in flour. Scrape down the bowl and beater. Once you mix in the liquids it will look like a normal batter.

5. 5

   Start the mixer on the lowest speed and...: Start the mixer on the lowest speed and add the eggs and vanilla. Beat for 1 minute. Stop and scrape the bowl and beater. Add half the chocolate mixture and beat slowly for 1 minute. Add the remaining chocolate mixture and mix in on low. Slowly increase speed to medium speed and beat for 2 minutes. This is an important step, don’t skimp on the full 2 minutes. The batter will be thinner than usual, more liquid.

6. 6

   Pour the batter into the prepared pan and...: Pour the batter into the prepared pan and bake the cake until it is fully risen, firm, and the point of a thin knife inserted midway between the side of the pan and center tube comes out clean, 60 to 70 minutes. My oven took about 65 minutes.

7. 7

   Cool the cake in the pan for 15...: Cool the cake in the pan for 15 minutes, then flip it over to unmold, and cool completely on a wire rack.

8. 8

   Prepare the Chocolate Glaze (optional): In a small...: Prepare the Chocolate Glaze (optional): In a small saucepan, melt the cocoa and butter over low heat whisking occasionally. Remove from the heat.

9. 9

   Stir in the confectioners’ sugar and vanilla. Then...: Stir in the confectioners’ sugar and vanilla. Then add the hot water, 1 teaspoon at a time until the glaze is thick and smooth. Pour it over the top of the cake, letting it slowly drip down the sides of the cake. Sprinkle immediately with fancy sprinkles if using. Let set for about 30 minutes to firm up before slicing.

10. 10

    Prepare the Vanilla Glaze (optional): Whisk together the...: Prepare the Vanilla Glaze (optional): Whisk together the sugar, melted butter, and vanilla, adding the milk, one tablespoon at a time until it falls in ribbons off of the whisk but holds its shape for several seconds before melting back into the glaze in the bowl.

11. 11

    Drizzle the glaze over the cooled bundt cake,...: Drizzle the glaze over the cooled bundt cake, letting it drip down the sides. Sprinkle immediately with sprinkles if using. Set aside to set for 30 to 60 minutes, depending on the thickness of the glaze.

12. 12

    If you double-wrap this cake (before glazing), you...: If you double-wrap this cake (before glazing), you can freeze it for longer storage.