Chocolate Whiskey Cake

1 cup (90g) Dutch-processed cocoa powder + 3 tablespoons for dusting pan*
1 ½ cups (360ml) brewed coffee
½ cup (120ml) American whiskey – I used Johnny Walker
1 cup (226g/2 sticks) unsalted butter, coarsely chopped
2 cups (400g) granulated sugar
2 cups (280g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
whipped cream, for serving (optional)

Put oven rack in middle position and preheat oven to 160°C/325°F**. Generously butter a 12-cup capacity Bundt pan, then dust with 3 tablespoons cocoa powder, knocking out excess (1 ½ tablespoons of cocoa were enough to dust my pan).
Heat coffee, whiskey, butter, and remaining 1 cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
While chocolate mixture cools, whisk together flour, baking powder, and salt in a bowl. Add the eggs, one at a time, to the cooled chocolate mixture and whisk until combined well. Whisk in the vanilla. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into prepared pan and bake until a wooden pick or skewer inserted in center comes out clean, 40-50 minutes.
Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a thin metal spatula, then invert onto a plate.
Serve with whipped cream, if desired.

* the original recipe called for natural cocoa and baking soda; since I only had Dutch-processed cocoa at home, I adapted the recipe to use it and replaced the baking soda for baking powder following the instructions on this link

** I baked my cake at 180°C/350°F for 45 minutes

This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper or wrapped well in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.

Serves 10-12