For the cake: 1 cup unsweetened cocoa powder ( plus 3 tablespoons for dusting the baking pan ) 1.5 cups brewed coffee ( I substituted 1 teaspoon instant espresso powder and 1 1/2 cups of water ) 1/2 cup Bourbon 16 tablespoons unsalted butter 2 cups granulated sugar 2 cups all-purpose flour 1.25 teaspoons baking soda 1/2 teaspoon salt 2 large eggs 1 teaspoon vanilla extract raspberry jam to spread on the individual slices ( optional ) whipped cream ( optional ) For the glaze: 1/2 cup heavy cream 3 tablespoons unsalted butter 1/2 teaspoon instant espresso powder 1/2 teaspoon vanilla pinch of salt 2 tablespoons Bourbon 4 ounces bittersweet chocolate ( finely chopped ) 4 ounces milk chocolate ( finely chopped )
Put oven rack in middle position and preheat oven to 325Â°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
Heat coffee, whiskey, butter, and remaining cup cocoa ... See the full directions on my site
Sodium 249mg 10% DV
Fat 27g 42% DV
Protein 4g 9% DV
Carbs 59g 20% DV
Fiber 2g 9% DV
PER SERVING *
% DAILY VALUE*
% DAILY VALUE*
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
This lovely upside down pineapple bundt cake is as delicious as it is beautiful. Caramelized pineapple circles and dots of cherries on top and sweet, moist, smooth cake on the bottom. A perfect dessert combination.