Chocolate Whiskey Bundt Cake

1 c unsweetened cocoa powder (not Dutch-process) plus 3 T for dusting pan
1½ c brewed coffee
½ c American whiskey
2 sticks (1 c) unsalted butter, cut into 1-inch pieces
2 c sugar
2 c all-purpose flour
1¼ t baking soda
½ t salt
2 lg eggs
1 t vanilla

Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.

Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.

While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into 10” bundt pan (3 qt capacity) and bake until a wooden pick or skewer inserted in center comes out clean, 40–50 minutes.

Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack. Garnish with a dusting of confectioners’ sugar and serve with lightly sweetened whipped cream. (Emily likes to serve with a chocolate frosting: 1½ c chocolate bits; ¼ c cream; 1T butter; powdered sugar.)

Cooks’ note:
This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper or wrapped well in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.

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