Whiskey, Chocolate & Espresso Cake

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Whiskey, Chocolate & Espresso Cake

Move over, rum cake, and meet your classier substitute!

The true test of an otherwise plain looking cake is how satisfying it is as an afternoon snack. Well, this passes the test with flying colors. The only critique I might note is that it can certainly take more than the mere drizzle of whiskey the recipe calls for. It can easily be drenched with up to two cups of whiskey without it being overwhelming. I used Crown Royal maple flavor and the maple actually brought out the whiskey-ness a tad.

Here is the recipe (oh and by the way if the batter didn’t contain raw eggs and flour, I would just eat it with a spoon!)

https://cooking.nytimes.com/recipes/1017147-whiskey-soaked-dark-chocolate-bundt-cake

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