Booze, Coffee and Chocolate = Joel's Bundt

This week's cake is a tribute to my late father-in-law.  I broke out his bottle of whiskey from our liquor cabinet and thought of Joel while I baked.  I thought about taking a shot to honor him but thought better of it.

The cake is incredibly moist and only has a small hint of the coffee and whiskey flavor.  I was hoping that the flavor would be more intense but the chocolate flavor is super.  The cake is airy, moist and has such a clean flavor.

Ingredients:
Cooking Spray
1 cup unsweetened cocoa powder (I used Ghirardelli); plus 1 tablespoon for dusting
1 cup medium roast brewed coffee
1 cup Whiskey (I used Windsor Canadian)
2 sticks unsalted butter
2 cups sugar
2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2 eggs
2 tsp. vanilla
2 tbls. confectioners sugar

Preheat oven to 325°F. Spray pan to coat and then dust with cocoa powder.

Heat coffee, whiskey, butter, and 1 cup cocoa powder in a saucepan over medium heat, whisking until butter is melted. Remove from heat and add sugar, continue to whisk until sugar dissolves. Transfer chocolate mix to a large mixing bowl.

In another bowl, mix together flour, baking soda, and salt. And in a third smaller mixing bowl, whisk together eggs and vanilla. Incorporate egg mix into chocolate mix. Add flour mixture slowly and whisk to mix, the batter ends up being pretty thin. Pour batter into bundt pan and bake 1 hour. 

Cool cake completely in pan on a cooling rack.  Use a knife to loosen the edges before turning over.  Dust with confectioners sugar.