It’s snowing here today in Southern Ohio, and spring seems far away. It’s too cold to putter about in the garden or visit my bees. It’s one of those days when only a cup of tea and some chocolate will lift my spirits.

Honey and chocolate are divine together. Add a little whiskey and you’ve got yourself a winning dessert!

I hope you like this cake as much as I do.

1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
1 1/4 cups brewed coffee
1/2 cup Bourbon whiskey
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
1 1/2 cup honey
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla

Special equipment: a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Accompaniment: lightly sweetened whipped cream

Garnish: confectioners sugar for dusting

Put oven rack in middle position and preheat oven to 325 degrees F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.

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, then add honey 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 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 (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.

Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of dinner knife, then invert rack over pan and turn cake out onto rack. Garnish with confectioners sugar when cool. Serve with whipped cream, if desired.

Serves 12-14