Glazed Bourbon-Chocolate Bundt Cake

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“In ‘Williams-Sonoma: Dessert of the Day’”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Butter and flour a 10-cup Bundt pan.
  3. In a saucepan, melt the butter and 4 oz of the chocolate over low heat, stirring with a whisk.
  4. Add the cocoa and stir until smooth; let cool.
  5. In a bowl, whisk together the flour, baking soda, and salt.
  6. In the bowl of a stand mixer, beat the eggs and sugar on medium speed until lightened.
  7. On low speed, stir in the sour cream, bourbon, 2 tsp of vanilla, and the chocolate mixture.
  8. Stir in the dry ingredients just until combined.
  9. Scrape the batter into the prepared pan.
  10. Bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes.
  11. Let cool in the pan on a wire rack for about 15 minutes.
  12. Unmold the cake onto the rack and let cool completely.
  13. Meanwhile, make the glaze: in a saucepan, warm the cream over low heat.
  14. Add the remaining 4 oz chocolate and the corn syrup and whisk until the chocolate is melted and the glaze is smooth.
  15. Let cool to room temperature, then stir in the remaining 1 tsp vanilla.
  16. Place the wire rack with the cake over a sheet of parchment paper or foil and pour the glaze over the top of the cake, letting it run down the sides.
  17. Slide the cake onto a platter and serve.

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