Bourbon Triple Chocolate Cake Recipes

Steps:

• Heat oven to 350ºF.
• Beat all ingredients except COOL WHIP, semi-sweet chocolate and berries in large bowl with mixer until blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
• Reserve 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries.

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!

Steps:

• Place the sifted flour in a medium bowl and stir in the baking soda and salt; set aside. In a large bowl, place the chocolate and the butter. Pour the hot coffee over the chocolate and butter and then add the bourbon. Cover the bowl with plastic wrap and let stand until chocolate and butter are melted. Remove the cover and whisk to fully incorporate. Set aside until mixture has cooled.
• Grease and flour 2 (8-inch) round cake pans. Preheat the oven to 275 degrees F.
• When coffee mixture has cooled, add the sugar and whisk until blended. Add the flour mixture, half at a time and stir until just combined. Add the eggs, vanilla, and coconut and whisk until well blended. Pour batter into prepared pans. Bake for about 45 minutes or until a toothpick comes out clean. Cool cakes in pans for about 10 minutes and then cool completely on a rack before icing.
• While cakes are cooling, make ganache: Place the chocolate in a large bowl. Heat the cream in a saucepan just until it starts to boil. Immediately pour the cream over the chocolate, making sure that all of the chocolate is covered. Cover the bowl and let stand for 5 minutes. Whisk the chocolate until dark and shiny and then let cool to room temperature. The more you whisk this icing as it cools, the stiffer it will get. If you refrigerate the icing before you put it on the cake, it will get very hard and you will have to microwave it for a few seconds to soften it to a spreadable state.
• Frost cake: Spread ganache over bottom layer of cake. Place the second cake layer on top of the ganache. Frost the top and sides of the cake with the remaining ganache.

Steps:

• Preheat the oven to 325 degrees. Butter and flour six, 6 ounces custard cups.
• Place chocolate and butter in a metal bowl and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
• Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed and gradually mix in the flour.
• Add the chocolate mixture to the flour mixture and continue to beat until thick and glossy, about 5 minutes.
• Divide among the prepared cups. Add 1 tablespoon. chopped chocolate. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
• Run a sharp knife around the edges of the cups. Turn out onto plates and serve with warm ice cream.

Steps:

• Soak currants in bourbon and water overnight, or heat liquid and let currants soak for 1 hour.
• Beat egg yolks and confectioners' sugar to full volume, until thick and lemon colored and mixture forms a ribbon.
• In a clean bowl, with clean beaters, beat whites, gradually adding granulated sugar, t soft peaks.
• Add yolks to whites and mix at medium speed. Add melted butter until incorporated.
• Remove from mixer and fold in melted chocolate, walnuts, and currants (with 2 tablespoons of liquid they soaked in).
• Add flavorings and fold in cake flour. Pour into a greased and floured 9-inch springform pan lined with baking parchment.
• Place pan on a large sheet of heavy-duty foil wrap and shape to contour of pan at least halfway up. Bake in a water bath (a roasting pan filled halfway with water will do) at 275° about 3 to 3 1/2 hours, or until a knife poked in center is just a little moist. Don't be alarmed by crust forming on top; the top will be turned over and become the bottom.
• When cake is cool, remove from pan and turn over. Melt the remaining 8 ounces of chocolate and the butter separately. Add the butter to the chocolate and mix well.
• Pour over the cake, frost top and sides and refrigerate until firm.

Steps:

• Preheat oven to 350 degrees F.
• In a very large bowl stir together cake mix and pudding mix.
• Mix in sour cream, melted butter, eggs and almond extract, beat until well blended.
• Continue to beat for 4 minutes on medium speed, then blend in chocolate chips.
• Prepare a large bundt pan by greasing all the sides and then dusting with flour.
• Pour cake mixture into the pan and bake for 55 to 60 minutes or whenever a cake tester comes out clean.
• Baking times can vary with this recipe for some reason, so do keep an eye on it!

Steps:

• CAKE: Preheat oven to 350*F.
• Grease and flour a 10" tube pan.
• With an electric mixer on low speed, cream together the butter and sugar.
• Add eggs, one at a time, blending well after each addition.
• Blend in vanilla.
• Scrape down sides of bowl; blend on high speed for 6 minutes, scraping bowl occasionally.
• Whisk together the flour, cocoa powder, baking powder, and salt.
• Mix in the flour mixture alternately with the milk, blending after each addition until the batter is smooth.
• Stir in the chocolate chips; pour batter into the prepared pan.
• Bake for 75-85 minutes, or until a toothpick tests done.
• Cool in pan for 20 minutes; invert onto a serving dish and cool completely.
• GLAZE: Combine the chocolate chips, shortening, and corn syrup in a saucepan over very low heat.
• Stir just until melted and smooth; cool slightly.
• Pour or spoon glaze over cake; let stand until glaze is set.

Steps:

• Preheat oven to 180 degrees Celsius.
• Grease and line a large cake tin (round or square) with parchment paper. Set aside.
• Combine the plain and milk chocolate and butter in a pan, and melt over a low flame, beating until smooth and well combined. Set aside to cool slightly.
• In a bowl, beat together the eggs, sugar and vanilla.
• Whisk the egg mixture into the cooled chocolate mixture.
• Then add the chopped white chocolate, flour and salt.
• Pour the entire mixture into the prepared tin. Bake for 35-40 minutes or until the top is crisp and pale, and the center is almost set. The baking time will be much longer if you use a smaller pan.