Chocolate Whiskey Bundt Cakes

Ingredients :
1 cup unsweetened cocoa powder and 3 tablespoons for dusting pan
1 ½ cups brewed coffee
½ cup American whiskey
2 sticks unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla

Directions :
1. Put oven rack in middle position and preheat oven to 325°F. Butter Bundt pan well and dust with 3 tablespoons cocoa powder, knocking out excess.

2. Heat coffee, whiskey, butter and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, add sugar and whisk until dissolved for 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. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined. Pour batter into Bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.

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