Chocolate Brandy Cake

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Servings: 12 Difficulty: Advanced
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A rich, boozy chocolate bundt cake soaked in a warm brandy glaze
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This indulgent Chocolate Brandy Cake is the ultimate comfort dessert, featuring a dense, moist Devil’s food cake base loaded with semi-sweet chocolate chips. The real magic happens with the warm brandy butter glaze, which is spooned over the hot cake right out of the oven, allowing the sponge to soak up the aromatic, spiced sweetness. It’s a show-stopping treat for holidays or special celebrations. The flavors meld beautifully when made a day in advance, resulting in a tender crumb and a sophisticated, boozy finish that pairs perfectly with coffee or tea.

Chocolate Brandy Cake recipe image
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Chocolate Brandy Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 1256.5

Description

This indulgent Chocolate Brandy Cake is the ultimate comfort dessert, featuring a dense, moist Devil's food cake base loaded with semi-sweet chocolate chips. The real magic happens with the warm brandy butter glaze, which is spooned over the hot cake right out of the oven, allowing the sponge to soak up the aromatic, spiced sweetness. It&# 226;ÂÂs a show-stopping treat for holidays or special celebrations. The flavors meld beautifully when made a day in advance, resulting in a tender crumb and a sophisticated, boozy finish that pairs perfectly with coffee or tea.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup bundt pan thoroughly.
  2. In a large mixing bowl, combine the cake mix, 2/3 cup brandy, 1/2 cup water, vegetable oil, and eggs.
  3. Beat with an electric mixer on high speed for 2 minutes, stopping occasionally to scrape down the sides of the bowl.
  4. Stir in 1 cup of the semi-sweet chocolate chips by hand.
  5. Pour the batter into the prepared bundt pan.
  6. Bake for 35 to 45 minutes, or until a cake tester inserted into the center comes out clean.
  7. While the cake is baking, prepare the glaze. In a small saucepan, combine butter, the remaining 1/3 cup brandy, corn syrup, brandy extract, and 2 tablespoons water.
  8. Cook over low heat, stirring occasionally, until the butter is completely melted.
  9. Stir in the remaining 1/2 cup chocolate chips and the sifted powdered sugar.
  10. Continue to simmer over low heat, stirring constantly, for 5 minutes until smooth and thickened.
  11. Immediately upon removing the cake from the oven, spoon two-thirds of the hot glaze over the top of the cake.
  12. Let the cake cool in the pan for 25 minutes.
  13. Invert the cake onto a serving plate.
  14. Reheat the remaining glaze gently and spoon it over the top of the cooled cake.
  15. Allow the cake to cool completely before slicing. Best served after resting for a day to allow flavors to meld.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1256.5kcal
% Daily Value *
Total Fat 68.8g106%
Saturated Fat 26.0g130%
Cholesterol 180.2mg61%
Sodium 165.4mg7%
Total Carbohydrate 117.2g40%
Dietary Fiber 4.5g18%
Sugars 110.2g
Protein 9.5g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, brandy, butter, cake, chips, chocolate, corn, dessert, devils, eggs, extract, food, light, oil, powdered, semisweet, sifted, simmering, sugar, syrup
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