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Chocolate Buttons Up ButterShots Bundt Cake

This treat made for Christmas, works for Valentine's Day too

For an over-the-top Valentine's dessert, consider this chocolate bundt cake spiked with butterscotch-flavored schnapps. I discovered this last November in Marcel Desaulniers' new book, “I'm Dreaming of a Chocolate Christmas,” but something this good should not be relegated to just one holiday.

Chocolate Buttons Up ButterShots Bundt Cake

Makes 12 servings

• 8 ounces (2 sticks) unsalted butter, cut in 1-tablespoon pieces and softened, plus 1 tablespoon melted
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 6 ounces semisweet baking chocolate, melted
• 1/2 cup buttermilk
• 1/2 cup DeKuyper ButterShots Schnapps or butterscotch-flavored liqueur
• 1 cup butterscotch morsels

GARNISH

Butterscotch Sauce

Unsweetened whipped cream, optional

Preheat oven to 350 degrees. Liberally coat a 12-cup nonstick bundt pan with the melted 1 tablespoon butter, making sure that all of the indentations are completely coated. Place the pan in the freezer until needed. (The bundt pan needs to be very cold to allow the butter to adhere to the nonstick surface; this will facilitate removal of the baked cake.)

In a sifter, combine the flour, baking powder and salt. Sift onto a large piece of parchment or wax paper.

Place the sugar and the remaining butter in the bowl of a stand electric mixer fitted with a paddle. Mix on the lowest speed for 1 minute, then beat on medium for 1 minute. Stop and scrape down the sides of the bowl. Beat on medium-high for 1 minute, until very soft. Scrape down again. Add the eggs one at a time, beating on medium for 30 seconds after each addition and scraping down once all the eggs have been incorporated.

Beat on medium for 30 seconds more. Add the chocolate and beat on medium for 15 to 20 seconds. until incorporated. Scrape down again. Turn the mixer on to low and gradually add the dry ingredients; mix until incorporated, about 30 seconds. Scrape down again. Very gradually add the buttermilk, followed by the schnapps, and mix on low to incorporate, about 30 seconds. Remove the bowl from the mixer, and use a rubber spatula to fold the butterscotch morsels into the batter until thoroughly combined.

Remove the bundt pan from the freezer. Use a rubber spatula to transfer the batter into the pan, spreading evenly. Bake on the center rack of the oven until a toothpick inserted in the center of the cake comes out clean, about 55 minutes. Remove from the oven, and cool in the pan for 5 minutes. Invert the cake onto a cooling rack (the longer the cake stays in the pan, the more difficult it will be to release it from the pan). Cool the cake at room temperature for 25 to 30 minutes, then place it in a tightly sealed plastic container and refrigerate for 1 hour before slicing and serving.

Serve accompanied by the Butterscotch Sauce and unsweetened whipped cream, if desired.

(From “I'm Dreaming of a Chocolate Christmas” by Marcel Desaulniers, John Wiley & Sons)

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