The Best Boozy Bundt

~part two of the ongoing alcoholic infusions saga~

I've been thinking about what I should do with my coffee bean infused whiskey and the only thing I kept coming up with was 'dessert.' And rightly so, I think. But there are so many applications that this flavour combo would work for I just couldn't bring myself to pick and actually make one. 

Until yesterday. My Mom and Gene have left me home alone for the long weekend and instead of throwing a raging party that destroys the house, I went on a baking bender and ended up only destroying the kitchen. I made sugar cookie dough for a project that will be forthcoming but I still wasn't satisfied, so I did the cooking equivalent of throwing a dart and landed on this recipe from Orangette for a whiskey and chocolate bundt cake. It was the perfect PERFECT recipe to use with my coffee whiskey. I even had all the ingredients handy, which was a nice surprise. 

Let me tell you, the smell of this cake baking was maddening. You know what else is maddening? The fact that although ovens always have lights and tiny little windows to look through, they are almost always worthless. Seriously, who can actually tell how their food is doing through them? I need to be able to see otherwise I will open the door a million times to check on it, completely ruining the purpose of having a door in the first place. 

I managed to wait it out though, and it was worth it. This cake is amazing. It will make your whole house smell absolutely divine and it tastes sinfully delicious. The flavour of the coffee whiskey really comes through and it's not too bittersweet. Definitely, definitely try this cake out, even if all you have is the regular old uninfused stuff. The next time I make this (because I am sure there will be a next time) I am going to make some Bailey's whipped cream to accompany it. 

Seriously. Go make this right now. You won't regret it, I promise.