Chocolate-Whiskey Bundt Cake Recipe

Preheat oven to 325°F. Grease a 14-cup Bundt pan with butter, then dust with cocoa powder. Set aside.

 

In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy.

Turn down speed to low. Add eggs one at a time, then add vanilla extract.

Gradually add flour mixture and milk alternately, beginning and ending with the flour mixture.

 

Add whiskey; mix until well combined.

Spoon batter into prepared pan. Bake for about 55 to 60 minutes or until a tester inserted in the center comes out clean.

Meanwhile, make the syrup: combine whiskey and sugar in a small bowl. Stir until well combined.

Remove cake from oven. Pour syrup over. Let cake cool in the pan on a wire rack. Once cooled completely, invert cake onto a serving plate.

Make the glaze: place chocolate in a heatproof bowl. Heat cream in a small saucepan until simmering. Pour cream over chocolate; let stand for 2 minutes. Add butter and whiskey; mix until smooth. Let stand, stirring occasionally, until slightly thickened.

Pour or drizzle glaze over cooled cake. Garnish with strawberry slices and gold dragées.