Bourbon and Coke Mini Chocolate Bundt Cakes
Reprinted with permission from author Morgan Murphy from Bourbon & Bacon
Servings: 3 Dozen
Ingredients
- 1½ cups butter softened
- 2½ cups sugar
- 3 large eggs
- 1½ tsp. vanilla extract
- 1 cup cola soft drink
- ¾ cup buttermilk
- ½ cup bourbon
- 3 cups all-purpose flour
- ½ cup unsweetened cocoa
- 1½ tsp. baking soda
- ½ tsp. table salt
Bourbon & Coke Glaze
- ¼ cup butter
- 3 tablespoons Coca Cola
- 2½ tablespoons unsweetened cocoa powder
- 1 tablespoon bourbon
- 2 cups powdered sugar plus 2 tablespoons
Instructions
- Preheat oven to 350℉. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beat until blended. Add eggs and vanilla; beat at low speed until blended.
- Stir together cola, buttermilk, and bourbon in a small bowl. Combine flour and next 3 ingredients in another bowl. Add flour mixture to butter mixture alternately with cola mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
- Pour batter into 3 lightly greased 12-cup Bundt pans, filling each three-fourths full.
- Bake at 350℉ for 12 to 15 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, and cool 30 minutes.
- Meanwhile, make the glaze: Whisk together butter, Coke and cocoa in a 2-qt. saucepan over medium-low heat, stirring constantly, until butter melts.
- Remove from heat; stir in bourbon. Beat in powdered sugar at medium speed with an electric mixer until smooth.
- Drizzle warm Bourbon-and-Cola Glaze over cakes.
Notes
Take note: Batter can be poured into 1 greased and floured 15-cup Bundt pan. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.