This chocolate Bourbon cake is wonderful – moist and delicious and full of Bourbon and chocolate flavor. The preparation is wonderful too, the batter is quickly whisked together by hand, no messy mixer required. Best of all, the batter is liquid so you can easily pour it.
About the recipe:
I wish all of you a smashingly happy and healthy new year! It's important to start it off properly, with cake and booze. And chocolate. That's why I made this delicious cake from a Gourmet recipe that I found on epicurious.com.
My contribution to this recipe is the glaze, which I made from bittersweet and milk chocolate, Bourbon, butter, cream, vanilla extract, espresso powder and a pinch of salt. It's essentially the same as my Bourbon truffles, only poured onto a cake instead of rolled into balls.
NOTE: Please note that I took the above photo of the cake right after I poured on the glaze. The glaze will not actually stay liquid, it will firm up into a ganache-like consistency that you can easily cut through but that will stay put on the cake.
Cake batter ingredients:
- You will notice that I substituted water and instant espresso powder for the coffee that the cake recipe calls for. I did that because I found it easier than going through the trouble of brewing fresh coffee but you can use either one, of course.
- instant espresso powder is brewed espresso that has been dehydrated. You cannot substitute ground espresso for it because ground espresso is simply ground roasted coffee beans and, unlike instant espresso powder, those will not dissolve. (If you love baking with instant espresso powder, check out more delicious espresso powder recipes!)
- bittersweet and milk chocolate – 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.
Make it a bundt cake or a layer cake:
You have two fine options for this cake: you can either bake it in a 12-cup Bundt cake pan OR you can make it a layer cake instead. The recipe will make two 9-inch round layers.
If you make the bundt cake, I recommend you serve it with a bit of raspberry jam and/or whipped cream spread on your slice.
If you go for the layer option, I recommend this maple mascarpone frosting for the cake, which is pictured below. (You can also turn the frosting into an espresso mascarpone frosting, which works great on this cake as well.)
Whichever option you choose, this cake makes a wonderful everyday afternoon treat but works equally well as a fancy birthday cake.
How to freeze this cake:
Both the maple mascarpone frosted layer cake version and the glazed Bundt cake version of this cake freeze very well. Here are the details on how to do it:
|Cake version:||How to freeze:||How long to thaw:|
|Frosted layer cake||Transfer the fully frosted cake into a freezer bag and freeze.||2 hours at room temperature|
|Glazed Bundt cake||Transfer the glazed cake into a freezer bag and freeze.||2 hours at room temperature|
More delicious cake recipes:
- Rum Raisin Bundt Cake with Chai Spices1 Hours
- Lemon Cardamom Cake1 Hours 15 Minutes
- Lemon Goat Cheese Cheesecake with Rosemary Caramel7 Hours 50 Minutes
- Mini Chocolate Cupcakes with Chocolate Mousse Frosting8 Hours 25 Minutes
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Full Printable Recipe
Chocolate Bourbon Cake
- measuring cups and spoons
- knife and cutting board
- 12-cup Bundt cake pan OR two 9-inch round cake pans
- small sieve for dusting the pan(s)
- large saucepan
- mixing bowls
- rubber spatula
- small saucepan
- wooden spoon
- mixing bowl
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*
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 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.
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.