Indulge in a decadent journey with our Bourbon Chocolate Cake, a symphony of flavors that will tantalize your taste buds. This exquisite cake is a harmonious blend of rich chocolate and the smoky warmth of bourbon, creating an unforgettable dessert experience. With three variations to choose from, this recipe offers something for every chocolate lover.
The classic Bourbon Chocolate Cake is a timeless delight, featuring a moist and fluffy chocolate cake infused with the essence of bourbon. The chocolate ganache frosting adds a layer of velvety smoothness, making each bite a heavenly experience. For those who prefer a boozy kick, the tipsy version amplifies the bourbon flavor with a delightful bourbon glaze, creating a symphony of flavors that will leave you craving more.
And for a gluten-free indulgence, the gluten-free Bourbon Chocolate Cake offers the same delectable flavors without compromising on texture. This variation uses almond flour and coconut flour to create a moist and flavorful cake that is sure to impress. Each recipe is meticulously explained with step-by-step instructions, ensuring that home bakers of all skill levels can create this extraordinary dessert.
BOURBON TRIPLE CHOCOLATE CAKE
Steps:
- For the cake: Preheat the oven to 325 degrees F. Line two 8-inch cake pans with parchment circles and spray thoroughly with nonstick baking spray.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa, baking powder, baking soda and salt. In a large measuring cup, blend the eggs, sour cream and vanilla.
- In a stand mixer fitted with the paddle attachment, blend the melted butter and oil on low speed until incorporated. Mix in the coffee and bourbon. Slowly add the flour mixture; mix until smooth. Add the egg mixture and mix until thoroughly blended.
- Divide the batter between the prepared cake pans. Bake for 35 to 40 minutes, until an inserted toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto a cooling rack and let cool completely.
- While cakes are in the oven, whip up the filling: Melt the baking chocolate in a microwave-safe bowl until smooth. Set aside to cool.
- In a stand mixer fitted with the whisk attachment, beat the salted butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Drizzle in the melted chocolate and vanilla and whip until combined. Adjust the mixer to medium speed and add the eggs, one at a time, mixing for 5 full minutes between each addition. Once the eggs are incorporated, chill the filling for 30 minutes to firm up.
- For the ganache: Place the bittersweet chocolate in a metal bowl. In a saucepan over medium heat, bring the heavy cream just to a boil, then pour it over the chopped chocolate. Whisk until smooth. Let cool to room temperature.
- To assemble the cake: Level and split the cake layers with a serrated knife. Layer the ganache and filling alternately to build an attractive layer cake. Chill the cake completely, then pour lukewarm ganache over the top, allowing plenty to drip down the sides of the cake.
- When you can't hold back any longer, slice and enjoy!
CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE
This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give it a spice that's just right for the season. A bourbon-spiked sauce adds another layer of richness and flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter a 9-inch Bundt pan. Dust with cocoa powder, and tap out excess; set aside. Put butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until butter has melted. Transfer mixture to a large bowl. Let cool 5 minutes.
- Add eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
- Gently fold the flour mixture into the molasses mixture until just combined. (There should be lumps remaining.) Pour batter into prepared pan. Bake cake until a cake tester inserted into center comes out clean, about 30 minutes. Let cake cool completely in pan on a wire rack.
- Invert cake, and unmold onto a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion. Serve immediately.
RICH CHOCOLATE-BOURBON PECAN CAKE
I found this recipe in a Special Edition Southern Living Christmas Cookbook. I've tweaked it a little using dark cocoa and I added chocolate chips to the frosting for a richer cake and frosting. This cake is moist, rich in chocolate and has a very smooth flavor of bourbon. We presented this cake to a friend who visited us this...
Provided by Diane Atherton
Categories Cakes
Time 1h20m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. NOTE: My pans were 2-inches deep. The cake rose very slightly over this level. No batter spilled over in the oven but I did cut a few little crusty pieces from the rim of the cake pans. And I enjoyed the little treat as well.
- 2. Sift flour, baking powder and salt; set aside.
- 3. Pour boiling water over cocoa; whisk until smooth. Add milk and vanilla; whisk to combine.
- 4. At a medium speed on electic mixer in a large bowl; beat butter until creamy. Gradually add brown sugar beat about 3 minutes until light and fluffy. Add eggs 1 at a time, beating well after each addition.
- 5. Reduce speed on mixer to low. Add dry ingredients alternately with cocoa mixture beginning and ending with the dry ingredients.
- 6. Pour batter evenly into prepared pans; bake for 40 to 45 minutes or until wooden pick or cake tester inserted in center comes out clean. Remove from oven and allow to cool in pans on a wire rack for 10 minutes. Remove cake from pans and cool completely on wire racks for about 1 hour. NOTE: When cooling this cake I made the mistake of flipping one layer top side down on the rack. This layer wanted to crumble a little because it stuck to the wire rack while the other layer I flipped bottom side down did perfect. Take a few seconds to flip the layers so that they are bottom side down on the wire racks.
- 7. Next you will split the layers so that you will have 4 layers. I know of 2 ways of accomplishing this: 1. Use a Cake Slicer/Leveler to slice each layer in half horizontally. This is the method I used. OR 2. Once layers have cooled completely; wrap and freeze each layer for about 1 hour. Using a serrated knife, slice cake layers in half horizontally.
- 8. Brush both sides of each of the 4 layers with bourbon. Place 1st layer on plate; spread pecan frosting between each of 3 layers. Do not spread on top of the 4th layer. Spread top and sides with chocolate frosting. Garnish if desired with more chopped pecans. For best flavor, allow cake to set for 24 hours at room temperature.
- 9. FROSTING AND FILLING: You will be splitting this frosting in half. You will add pecans to one half for the filling and cocoa to the other half for the outer frosting.
- 10. Beat butter at medium speed with an electric mixer until creamy, reduce speed to low and add 2 cups of the powdered sugar, beating until well blended. Add 1/2 cup cream and the vanilla; beat until blended.
- 11. Gradually add remaining sugar, beating until smooth. Remove 1/2 of this mixture to another bowl. To one bowl stir in the nuts and 1 Tbsp of cream. This bowl is your filling. To the other bowl add the cocoa, the remaining 1 Tbsp cream and the melted chocolate chips; beat until well blended. This bowl is your frosting.
- 12. NOTES: If frosting mixture seems too dry add a little more cream, if too wet; add a little more powdered sugar. I find when spreading frosting or filling that if you dip the spatula in water before spreading either the frosting or filling it will spread easier without lifting the cake crumbs.
CHOCOLATE BOURBON CAKE
My friend Judy celebrated Thanksgiving with a sumptuous meal and for dessert she served an array of different pastries and one of them was this Chocolate Bourbon Cake. A wonderful time was had by all and with time I will post some of the fantastic foods from that beautiful evening. She made two and three of everything so as to be able to feed a couple other families - it was lovely!
Provided by Manami
Categories Dessert
Time P1DT20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- MAKE COFFEE-BOURBON SYRUP:.
- Bring sugar, eater and coffee to a boil in a medium saucepan over medium-high heat.
- Cook 5 minutes; remove from heat & stir in bourbon.
- MAKE CHOCOLATE-BOURBON CAKE:.
- Preheat oven to 375°F
- Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
- Combine bourbon and sugar in a large saucepan; bring mixture to a boil.
- Remove from heat, and add chocolate and butter, stirring until smooth.
- Set aside, and let cool to room temperature.
- Beat in eggs, one at a time, until very well blended.
- Fold in flour and 1 1/2 tablespoons cocoa powder.
- Pour batter into prepared cake pan.
- Set pan in a large roasting pan filled to depth of 1 inch with hot water.
- Bake at 375°F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
- Cool cake; cover and refrigerate 6 hours or overnight.
- Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder.
- Top with hazelnuts.
- ENJOY!
Nutrition Facts : Calories 241, Fat 13.2, SaturatedFat 7.8, Cholesterol 96.6, Sodium 104.1, Carbohydrate 24, Fiber 0.3, Sugar 23, Protein 2.3
CHOCOLATE GINGER CAKE WITH BOURBON SAUCE
This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give it a spice that's just right for the season. A bourbon-spiked sauce adds another layer of richness and flavor.
Provided by triciaputvin
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees. Butter a 9 inch Bundt pan. Dust with cocoa powder and tap out excess; set aside. Put butter molasses, brown sugar and ½ cup water in a medium saucepan over medium low heat. Cook, stirring constantly, until butter has melted. Transfer to a large bowl. Let cool 5 minutes.
- Add eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
- Gently fold the flour mixture into the molasses mixture until just combined. There should be lumps remaining. Pour batter into prepared pan. Bake cake until a cake tester inserted into center comes out clean, about 30 minutes. Let cake cool completely in pan on a wire rack.
- Invert cake, and unmold into a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back and forth motion. Serve immediately.
Nutrition Facts : Calories 4605.8, Fat 212.6, SaturatedFat 127.8, Cholesterol 1336.7, Sodium 2539, Carbohydrate 628.6, Fiber 19.2, Sugar 470, Protein 43.5
BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING
A friend of mine was talking about how awesome this cake was - so I asked her where she got the recipe. This is from Southern Living magazine (Sept '06). Recipe #270666 and Recipe #270668 are also needed, and posted separately.
Provided by knitaholic
Categories Dessert
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease bottoms of 3 8-inch round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set aside.
- Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
- Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin). Pour batter evenly into prepared pans.
- Bake at 350°F for 25 to 28 minutes or until a wooden toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cakes will appear thin).
- Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake). Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired).
- Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING RECIPE - (3.5/5)
Provided by jeknudson
Number Of Ingredients 13
Steps:
- Preparation 1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside. 2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool. 3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans. 4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.) 5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.) 6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake. *Chocolate Ganache* Ingredients 2 cups (12 oz.) semisweet chocolate morsels 1/3 cup whipping cream 1/4 cup butter, cut into pieces Preparation 1. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes. *Praline Frosting* Ingredients 1/2 cup chopped pecans 2 tablespoons butter 1/2 cup firmly packed light brown sugar 3 tablespoons whipping cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract Preparation 1. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once. 2. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly. *Bourbon Glaze* Ingredients 4 tablespoons butter 1/4 cup granulated sugar 1/4 cup brown sugar 1 teaspoon vanilla extract 1/3 cup bourbon Preparation 1. Melt 4 Tbsp. butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.
CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE
Steps:
- Preheat the oven to 325°F. Butter a 9-inch Bundt pan. Dust with cocoa powder, and tap out excess; set aside. Put the butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until the butter has melted. Transfer the mixture to a large bowl. Let cool 5 minutes.
- Add the eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together the flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
- Gently fold the flour mixture into the molasses mixture until just combined. (There should be lumps remaining.) Pour the batter into the prepared pan. Bake the cake until a cake tester inserted into the center comes out clean, about 30 minutes. Let the cake cool completely in the pan on a wire rack.
- Invert the cake, and unmold onto a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion. Serve immediately.
- Bourbon Sauce
- Put the butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until the mixture registers 160°F on a candy thermometer, about 7 minutes.
CHOCOLATE PECAN BOURBON CAKE
A cake that's worthy of a celebration is worth making for everyday enjoyment. Indulge yourself!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.
- In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.
- Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
- In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.
Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 33 g, TransFat 0 g
CHOCOLATE BOURBON CAKE
Steps:
- 1 . Preheat oven to 325°F. Grease and flour a large bundt pan (10 cup capacity), or two 8- or 9-inch loaf pans. Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool. 2 Put instant espresso and cocoa powder in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in whiskey and salt; let cool. 3 Beat softened butter until fluffy (2-3 minutes on high). Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula. 4 With the mixer on low speed, beat in a third of the whiskey espresso cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes). 5 Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool. Sprinkle powdered sugar through a mesh sieve over the cake before serving.
BOURBON CHOCOLATE CAKE
Steps:
- Combine flour and soda in a bowl. In a double boiler, heat coffee and bourbon for 5 minutes. Add chocolate and butter; melt til smooth. Remove from heat; stir in sugar. Cool 3 minutes and mix in flour mixture. Beat at medium speed for 1 minute; add eggs and vanilla. Beat til smooth. Preheat oven to 275 (bakes a long time at low temp.). Butter a 9" springform pan. Dust with cocoa. Bake 11/2 - 2 hours til done. Serve with unsweetened whipped cream or vanilla ice cream.
Tips:
- Ensure all ingredients are at room temperature before starting. This helps them blend together more easily and evenly.
- Use high-quality chocolate for the best flavor. A good quality dark chocolate or semisweet chocolate will give your cake a rich, decadent taste.
- Don't overmix the batter. Overmixing can make the cake tough and dense. Mix just until the ingredients are well combined.
- Bake the cake in a preheated oven. This helps the cake rise evenly and prevents it from sinking in the middle.
- Let the cake cool completely before frosting it. This will help the frosting set properly and prevent it from sliding off the cake.
Conclusion:
This bourbon chocolate cake is a delicious, decadent dessert that is perfect for any occasion. With its rich chocolate flavor, hint of bourbon, and creamy frosting, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this bourbon chocolate cake a try. You won't be disappointed!
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