I tested out the Chocolate-Whiskey Bundt Cake tonight. http://www.epicurious.com/recipes/foo... I will confess, I'm a bit less than enthusiastic about the results. I think the coffee overwhelms the chocolate and scotch (I used Scotch whiskey instead of American). I'm hoping that aging it until tomorrow night will help.
Thinking about possible modifications for the future, though: Would the chemistry of the cake still work if I decreased the coffee from 1.5 to .5 cup, increased the whiskey from .5 to .75 cup, and added .75 cup water (and maybe a dash more cocoa powder). This would keep the total amount of liquid the same but adjust the flavors.
Any thoughts about these modifications, or about the recipe in general?