This Chocolate Coated Eggnog Bundt is an eggnog flavored Bundt cake, filled with bourbon syrup, and topped with a thick chocolate coating.
This Chocolate Coated Eggnog Bundt is a great dessert for your holiday gathering.
Eggnog is always associated with the holidays so why not lean into that?
Plus, there is bourbon in the cake and you soak it in a bourbon syrup.
Which is always a win.
Then it’s coated in a layer of chocolate.
How fantastic is that?
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- Unsalted Butter: I use unsalted butter in all my bakes (so you can control the amount of salt).
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Sugars – I use a blend of both brown sugar (for more depth) and granulated sugar. Please note that the brown sugar is not packed.
- Eggs – Use large eggs at room temperature.
- Fresh Ground Nutmeg: If you have not gotten yourself a nutmeg grinder yet, you totally need one. I use mine all the time as nutmeg is my go to spice.
- Ground Cinnamon: I used a Ceylon cinnamon which is a milder cinnamon. If you want a stronger cinnamon feel free to use it.
- Full Fat Eggnog: You don’t want homemade eggnog for this. Homemade tends to be too eggy and your texture gets a little weird. I know, I’ve tried. It has to be full fat.
- Bourbon: I usually use either the Costco brand Bourbon (because I use so much of it in baking) or the Trader Joe’s brand. You can use bourbon or whiskey or even rum if that is your preference in booze for eggnog.
- Pure Vanilla Extract: I always use Rodelle vanilla. They are by far my favorite vanilla.
- Semisweet Chocolate: While you can certainly use milk chocolate, I went with semisweet to cut down the sweetness in the cake since it’s soaked in a syrup as well as the chocolate coating.
What if I don’t want to use alcohol?
If you don’t want to use alcohol in the cake you can just omit it or use a tsp bourbon extract.
Not using it in the syrup is a little tricky. You can use 3/4 cup water instead of the 1/4 cup water and 1/2 cup of bourbon. You can also substitute apple juice for the bourbon.
Do I have to use the chocolate coating?
You do not have to use the chocolate coating.
However, it’s what makes this cake extra special.
Is it overkill?
Sure, but it’s the holidays so why not?
Tips For Getting The Bundt Cake Out Of The Pan:
- Grease Your Bundt Pan: I personally do the method of using baking spray and then brushing the Bundt pan with a pastry brush to get the baking spray in all the corners. Make sure it’s baking spray as that has both oil and flour in it.
Some prefer the method involving vegetable shortening and flour. Take a large spoonful of shortening on a paper towel and wipe the interior of the pan. Then dust with flour and tap away the excess making sure there are no clumps of flour in the pan.
- Cool the Bundt Pan before Flipping it Over: Let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan.
Then I use the Nordic Ware Bundt Tools. They have a great little tool that is better than using a butter knife to help release the cake.
- What if the cake seems stuck? If the cake doesn’t immediately come out of the pan after turning it over you may have to give it a nudge. Or in this case a tap. I have a little rubber mallet that I tap around the cake to get it to release.
- Still Stuck? If it’s still stuck, I just let it rest upside down for about 10 minutes and try again. Gravity usually does the trick.
- Pieces Stuck: If pieces still stuck, just remove them and place them back onto the cake. Then glaze the heck out of it. 🙂 Glaze covers a lot of baking sins. 😛
It’s a great day to buy my cookbook.
Want More Eggnog Recipes?
- For the Bundt:
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 4 large eggs at room temperature
- 3 TBSP bourbon
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine grain sea salt
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp ground cinnamon
- 1 cup eggnog commercially prepared, at room temperature
- For the Bourbon Syrup:
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup sugar
- 1/4 tsp salt
- 1/2 cup bourbon
- 1/2 tsp vanilla extract
- For the Chocolate Coating:
- 24 oz. semisweet chocolate chips
- 5 TBSP vegetable oil
- For the Cake:
- Preheat the oven to 350F.
- Coat a 10-12 cup Bundt pan with flour-based baking spray and using a pastry brush make sure to spread the baking spray around so that it gets in every corner of the pan. Set the pan on a large baking sheet.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy, about 3 minutes on medium-high.
- Add eggs one at a time, mixing well to incorporate, and scraping the bowl after each egg addition.
- Mix in the bourbon and vanilla extract.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- Add 1/3 of the flour mixture to the creamed mixture. Mix until just combined.
- Add half of the eggnog; mix until just combined. Alternate the remaining flour and eggnog additions, ending with the flour mixture. Mix each addition until just combined and do not overmix.
- Scrape down the bowl and fold together any pockets of butter of flour by hand.
- Pour batter into the prepared Bundt pan. I like to use an ice cream scoop and then smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick tester comes in clean.
- Cool in the pan 10 minutes.
- While Bundt is cooling prepare the syrup:
- In a medium saucepan combine the syrup ingredients except the vanilla.
- Bring the mixture to a boil over high heat then reduce to a simmer. Cook 5-8 minutes, or until the syrup thicken slightly.
- Remove from the heat and add the vanilla extract.
- Poke holes in the bottom of the cake using a long skewer and pour some of the bourbon syrup over the cake.
- Let stand until absorbed, about 20 minutes.
- Place the cake on a wire rack with a baking sheet under it. To catchy any syrup or later the chocolate coating.
- Turn the cake out of the pan and brush with more of the syrup.
- For the Chocolate Coating:
- Melt chocolate chips in a microwave safe bowl, one package at a time, according to package directions.
- Stir in the vegetable oil to thin it out and give it a shiny appearance.
- Pour the chocolate coating over the Bundt cake. You may need to use a spatula to encourage the chocolate to go down the sides of the cake.
- Top with festive sprinkles if desired.
Cake recipe adapted from Sprinkle Bakes.