chocolate bourbon cake

This recipe is for a 12-cup Bundt cake pan. (Alternatively, you can also use two 9-inch round cake pans for a layer cake with two layers and 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.) 

Chocolate Bourbon Cake

unsweetened cocoa powder, (plus 3 tablespoons for dusting the baking pan)

espresso powder

water

Bourbon

unsalted butter

sugar

all-purpose flour

baking soda

salt

eggs

vanilla extract

raspberry jam to spread on the individual slices, (optional)

whipped cream, (optional)

heavy cream

bittersweet chocolate, (finely chopped*)

milk chocolate, (finely chopped*)

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 cake:

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.

For the glaze:

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The most viewed chocolate bourbon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine