Chocolate Bourbon Cake

Name: Chocolate Bourbon Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 serving
Ingredients: 1 cup unsweetened cocoa powder,*; 1 teaspoon instant espresso powder; 1 ½ cups water; ½ cup bourbon; 16 tablespoons unsalted butter; 2 cups granulated sugar; 2 cups all-purpose flour; 1 ¼ teaspoons baking soda; ½ teaspoon salt; 2 large eggs; 1 teaspoon vanilla extract; raspberry jam to spread on the individual slices; whipped cream; ½ cup heavy cream; 3 tablespoons unsalted butter; ½ teaspoon instant espresso powder; ½ teaspoon vanilla extract; pinch of salt; 2 tablespoons bourbon; 4 ounces bittersweet chocolate,** finely chopped; 4 ounces milk chocolate,** finely chopped

User Reviews

4.6

120 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
12
Calories
536 kcal
Course
Dessert
Cuisine
American

Chocolate Bourbon Cake

Jayce Graham

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This recipe is for a 12-cup Bundt cake pan. (Alternatively, you can use 2 round cake pans (9-inch diameter) and make a 2-tier layer cake. Fill it with this maple mascarpone frosting or a buttercream filling of your choice. The layers take less time to bake than the Bundt cake does. Start checking them at about 30 minutes.)

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Ingredients

Servings

For the cake:

1 cup unsweetened cocoa powder,* plus 3 tablespoons for dusting the baking pan
1 teaspoon instant espresso powder
1 ½ cups water
½ cup bourbon
16 tablespoons unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
raspberry jam to spread on the individual slices, optional
whipped cream, optional

For the glaze:

½ cup heavy cream
3 tablespoons unsalted butter
½ teaspoon instant espresso powder
½ teaspoon vanilla extract
pinch of salt
2 tablespoons bourbon
4 ounces bittersweet chocolate,** finely chopped
4 ounces milk chocolate,** finely chopped

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Instructions

For the cake:

Head on over to Epicurious for instructions. (Use the teaspoon of instant espresso powder and the 1 ½ cups of water instead of coffee).

For the glaze:

Add cream, butter, espresso powder, vanilla and salt to a saucepan. Bring to a boil and stir until you have a uniform consistency.
Take off the heat and add the Bourbon.
Pour the hot cream mix over the chocolate and let sit for 1 minute.
Stir together until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of hot water to get rid of the last pieces of chocolate.)
Pour over the cake and let set.
Serve with whipped cream and/or raspberry jam.

Notes

*I use Hershey's natural unsweetened.
**Please be sure to use baking chocolate bars and not chocolate chips or chocolate morsels for the glaze. Chocolate chips and morsels are often designed to keep their shape when heated and therefore have stabilizers in them. Because of that they don't melt as well as chopped bar chocolate.