Chocolate Bundt Cake (Bourbon and Whiskey Caramel Sauce)

This chocolate Bourbon cake is wonderful - moist and delicious and full of Bourbon and chocolate flavour. The preparation is wonderful too, the batter is quickly whisked together by hand, no messy mixer required. Best of all, the batter is liquid so you can easily pour it. And we can't get enough of the Whiskey Caramel Sauce around here and drizzle it on all the things as well. Including a spoon straight into our mouths. What? Like you’ve never done that. Pfft.

2 cups cake flour
¾ cup natural unsweetened cocoa powder
1½ tsp. baking soda
¾ tsp. sea salt
1½ sticks butter, room temperature
2 cups Erythritol Gold, packed
3 large eggs
1½ tsp. pure vanilla extract
1 cup buttermilk
¾ cup coffee
2 Tbsp. Bourbon

1 recipe Whiskey Caramel Sauce

Preheat oven to 350°F. Spray a bundt pan with non-stick cooking spray. Set aside.

Sift flour, cocoa, baking soda, and salt into medium bowl. Using electric or stand mixer, beat butter until smooth. Add sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each. Add vanilla. Mix to combine.

Add flour mixture in 3 portions alternating with buttermilk in 2 portions, beating just until blended after each addition. Gradually add coffee and bourbon, beat until smooth. Pour batter into pan, removing any air bubbles.

Bake cake until toothpick inserted into center comes out clean, about 40-45 minutes.

Cool cake in pan on rack 10-15 minutes.

Invert cake and drizzle with whiskey caramel sauce.

Makes 1 (10”) tube or bundt cake.