This is a pretty easy bundt cake recipe. Even I could make it and it is EXCELLENT!!!!! Very moist, very rich flavor. The trick is to use the highest quality ingredients - the best cocoa, coffee, and of course, the best whisky. Needless to say, Forty Creek Whisky definitely made this one a keeper! I am told it was actually featured in Gourmet Magazine. The cake will serve 12 to 14, but I guess that depends on how large the servings are. It takes about 30 min. of prep time. Start to finish is 3.25 hours which includes cooling time. Also, it doesn’t take a whole bottle of Forty Creek Whisky, so there will be some Forty Creek left over for you to savor & enjoy after you make the cake!

1 cup unsweetened cocoa powder (not Dutch-process) + 3 tb for dusting
2 cups all-purpose flour
1 1/2 cups strongly brewed coffee
1 1/4 tsp. baking soda
1/2 cup Forty Creek Barrel Select Whisky
1/2 tsp. salt
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
2 large eggs
2 cups sugar (I used 1 2/3 cups to make it less sweet)
1 tsp. vanilla extract

Special equipment: a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity). Accompaniment: lightly sweetened whipped cream or ice cream. Garnish: confectioners sugar for dusting.

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

2. Heat coffee, whisky, butter, and remaining cup cocoa in 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.

3. While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl.

4. In small bowl, whisk together eggs and vanilla, then whisk into the cooled chocolate mixture until combined well.

5. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, about 40 to 50 minutes.

6. Cool cake completely in pan on a rack, about 2 hours (or overnight). Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

7. Just before serving, dust with icing sugar, and add a dollop of whipped cream to each slice or drizzel with your favorite chocolate sauce.

Cook's 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.