Chocolate Scotch Bundt Cake with Scotch Caramel Sauce
Author Suzan Tisdale and I spent the day last weekend cooking in her kitchen near Peoria, Illinois, and made several amazing recipes. One of my favorite from the day was this cake. We had a BLAST cooking together! Check out the videos of us making it!
FOR THE CAKE:
2 cups sugar
2 cups flour (unbleached all purpose is best)
3/4 cup dark cocoa powder
2 tsp baking soda
1 tsp baking powder (aluminum free is best)
1 tsp salt (Kosher or sea salt is best)
1 cup whole buttermilk (see notes)
2 large eggs
1/2 cup oil (organic canola is best)
2 tsp vanilla extract
1/4 cup Scotch whiskey
THE CARAMEL SAUCE:
1 cup sugar
pinch cream of tartar
1/4 cup water
2/3 cup heavy cream
1 TBS butter (unsalted is best)
11/2 TBS Scotch whiskey
Stand mixer or hand beater
Bundt cake pan
Wire cooling rack
Preheat oven to 350° degrees F (120° degrees C)
Grease the cake pan with butter. Dust with a mixture of cocoa powder and flour.
FOR THE CAKE:
Measure the dry ingredients and mix together. Add the wet ingredients. Mix just until wet ingredients are incorporated.
Pour into pan and bake 45-55 minutes, or until toothpick inserted in center comes out clean.
Remove from the pan and cool on a wire cooling rack.
FOR THE CARAMEL SAUCE:
Put water, cream of tartar, and sugar in saucepan. Bring to a boil and boil 5-6 minutes, or until the mixture turns and amber color. Do not stir during this time.
Remove from heat and whisk in the cream and butter. Return to low heat and whisk until smooth. It’s going to come together and act like it’s seizing up into a ball — just keep whisking. It will smooth out.
Whisk in the whiskey, then let cool for about an hour. It will thicken as it cools.
Pour over the cake.
If you don’t have buttermilk, you can add 1 TBS vinegar to 1 cup white milk. Let it sit for about 5 minutes.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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