Bourbon Chocolate Cake Recipes

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 BOURBON CAKE

Steps:

• Combine cake mix, pudding mix, eggs, oil, water, and 1/2 cup bourbon. Fold in nuts and chocolate chips.
• Bake in a greased bundt pan at 325 for 50-55 minutes, until toothpick comes out clean.
• Once cake has cooled for a few minutes, turn out onto a plate with a rim.
• Melt butter (or margarine) in a sauce pan. Add sugar, stir until dissolved. Add 1/2 cup bourbon, stir well.
• Pour butter/sugar/bourbon glaze over cake while still warm. The cake won't absorb all the glaze at once, so you can use a turkey baster to gather the extra glaze, and continue distributing it over the cake until all the glaze is absorbed.
• Makes 24 servings.

CHOCOLATE BOURBON CAKE

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!

CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE

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.

CHOCOLATE BOURBON CAKE

Steps:

• Head on over to Epicurious for instructions. (Use the teaspoon of instant espresso powder and the 1 ½ cups of water instead of coffee).
• Add cream, butter, espresso powder, vanilla and salt into 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.

BOURBON BISCUIT CAKE

Steps:

• Preheat oven at 180C/360F. Line two cake tins with baking paper.
• Add bourbon biscuits to a blender or food processor and blitz into crumbs. Then add the biscuit crumbs, baking powder, brown sugar and milk into a large bowl. Mix the ingredients well.
• Pour an equal amount of cake batter into each tin. Flatten the batter and bake for 20-25 minutes. Check the readiness of the cakes with a wooden skewer - it should come out dry. Once the cakes are done leave them to cool upside down on a cooling rack.