baked occasionally – dad’s black cocoa bundt cake with whiskey glaze

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Today’s Baked Occasionally comes to you slightly delayed, which is my fault this time. I spent the weekend traveling across the country so it took me a bit to get my bearings. A better-prepared and more organized person would have typed up their post in advance and had it ready to go, but I am not that person.

Baked uses this cake for their “Father’s Day” recipe, which is June 19th this year, for those of you who were wondering. My dad was never big into whiskey, though, so you would do just as well to top this with a non-whiskey glaze if you so choose.

Like my father, I am also not big on whiskey. I was, however, eyeing the black cocoa from King Arthur Flour for probably two years now, waiting for an excuse to finally pull the trigger, so I was actually very excited when Shannon chose this cake. It also re-affirmed my need purchase a new bundt pan as their recipes use a 12 cup and mine must be… well, less than 12 cups. While there was no disaster, once again my baking sheet that I place under my bundt did catch a few drops of batter.

Likes:

Great cocoa flavor – I am IN LOVE with this black cocoa. Seriously. If you’ve ever made homemade Oreos and noticed the flavor wasn’t quite right – black cocoa is what you need to take you the rest of the way.

Gorgeous dark hue – Seriously, LOOK AT THAT SHOW STOPPER.

Texture – The cake was wonderfully tender, although rather crumbly.

Dislikes:

HOLY WHISKEY, BATMAN! – My whiskey-loving co-worker definitely enjoyed this glaze. I, however, thought I might get a buzz just from eating a slice of the cake from all the whiskey that was happening in there. You could make it plain or get creative, Shannon made her own icing with coffee and a hint of salt.

Crumbly – I was worried the cake would be dry based on the crumbs, but it wasn’t at all. It does, however, make the cake a bit messy.

All in all, the cake was delicious and easy to make. Make sure you use a large (12 cup) bundt pan or you’ll risk some spill-over. My solution to this is to place the bundt pan on top of  a baking sheet while it’s in the oven so that it will catch any spill-over. The whiskey in the glaze was very strong and overpowering to me (a non-whiskey-drinker). If you’re a fan of whiskey, follow the recipe as-is. If not, then feel free to omit it altogether and use a plain glaze in its place!

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