Chocolate Bourbon Cake Recipes

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!

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:

• Preheat convection oven to 325° F (or 350° for regular oven). Prepare a bundt pan by buttering and flouring it. Set aside.
• In a large mixing bowl, combine together cake mix, pudding mix, bourbon, water, butter, applesauce, coffee powder, and eggs. Mix gently until dry ingredients are wet. Scrape bowl & beaters. Beat on medium speed for 2 minutes. If using stir in mini chocolate chips by hand. Pour batter into prepared bundt pan.
• Bake in preheated oven for 50-60 minutes, or until toothpick comes out clean. Let cool in pan for 10 minutes.
• Invert onto a cake rack set over a plate large enough to fully cover the bottom of the cake. Remove bundt pan. Let cool until lukewarm.
• For optional glaze, combine powdered sugar and corn syrup (or Lyle's golden syrup or honey) in a medium bowl. Stir together adding enough cream (1/2-n-1/2 and/or milk) to make smooth and pourable.
• Pour glaze over cake. (Note: The idea is to fully cover the cake with white glaze so the chocolate stripes stand out. This is totally optional. If the glaze is rather thin, repeat the last step as follows: Holding by the rack, move the cake & rack over to a second plate large enough to fully cover the bottom. Pour the excess glaze that dripped onto first plate, over the cake. Repeat as necessary to achieve a glaze of desired thickness and/or coverage.) Let set about 5-10 minutes before drizzling chocolate.
• Melt chocolate and stir until smooth. Place in the bottom corner of a disposable plastic baggie. Make a very small cut in the corner of the bag, to allow a thin line of chocolate.
• Drizzle back and forth over top of cake. Refrigerate until chocolate is set, about 15 minutes. Alternatively leave out overnight to set the chocolate.

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:

• For the cake: Preheat the oven to 350 degrees F.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
• In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
• Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
• For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Grease the cake pans with 1 tablespoon butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
• In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
• Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
• Mix together the bourbon and the simple syrup in a bowl. Set aside.
• For the frosting: In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
• Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
• Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.

Steps:

• In a pot, combine the fudge topping, bourbon and espresso powder and cook over low heat until heated through, about 5 minutes.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cut out 4 rounds of parchment paper to fit just inside bottom of each mold, then set rounds aside. Melt 2 tablespoons butter, then brush molds with some of it. Line bottom of each mold with a round of parchment and brush parchment with some melted butter. Chill molds 5 minutes (to set butter), then brush parchment and side of each mold with more melted butter. Chill molds 5 minutes more. Dust molds with flour, knocking out excess, and set aside.
• Simmer cranberries and 1/4 cup bourbon in a small saucepan over low heat until cranberries are tender and bourbon is absorbed, about 5 minutes. Remove from heat.
• Melt chocolate and remaining stick butter in a small heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat and cool 10 minutes.
• Pulse pecans with flour (2 tablespoons) in a food processor until finely ground, being careful not to process to a paste.
• Beat together yolks and brown sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Add chocolate mixture and beat until just combined, then stir in pecan mixture and cranberries.
• Beat whites with a pinch of salt in another bowl using cleaned beaters until they just hold stiff peaks. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
• Divide batter among molds (they will be very full), then put molds in a shallow baking pan and bake until a wooden pick or skewer inserted into center of a cake comes out with tip wet and remainder of pick dry, about 25 minutes. (Batter will rise above rims but will not spill over.) Transfer cakes to a rack and cool in molds 30 minutes. (Cakes will continue to set as they cool.)
• Beat cream with confectioners sugar and remaining 2 teaspoons bourbon in a small bowl using cleaned beaters until it just holds soft peaks.
• Remove side from each mold, then slide each cake from bottom onto a dessert plate, discarding parchment. Lightly dust each cake with confectioners sugar and serve with a dollop of bourbon whipped cream.

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.

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 325ºF.
• Grease and flour a 9-inch springform pan.
• Melt the chocolate and butter in a small bowl over a double boiler.
• Remove from heat, and set pot aside leaving the bowl on top of pot.
• Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl.
• Place bowl over slightly simmering water, and whisk until yolks reach 140ºF.
• Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage.
• Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture.
• Mix flour with pecans and fold into chocolate mixture.
• Using an electric mixer, beat egg whites and the remaining sugar to form soft peaks, then fold into chocolate mixture.
• Pour batter into prepared pan and bake for 20 to 25 minutes.
• Allow cake to cool in pan and then place in the freezer for at least 2 hours.
• Once it's frozen, remove sides of springform pan.
• Invert cake onto a wire rack and remove bottom of springform pan.
• Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl.
• Whisk until completely smooth.
• Set wire rack with cake on top of sheetpan.
• Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary.
• Gently jiggle wire rack to help drain excess ganache.
• Remove cake from wire rack with spatula and place on a serving plate.

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
• Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
• While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
• Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

Steps:

• Heat the cream in a saucepan until small bubbles form around the edge. Meanwhile, put the white chocolate in a food processor or in a blender container. Pour the cream over the chocolate; process until completely smooth. Add the Bourbon; taste and add up to a tablespoon more if you like.
• Pour into a container with a tight-fitting lid; refrigerate 8 hours. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in refrigerator.).
• Heat oven to 350 degrees.
• Lightly butter a 9-inch round cake pan; line the bottom with buttered parchment or wax paper. Put the cake pan in a shallow roasting pan; set aside.
• For the cake, heat the sugar and Bourbon to a full boil in a small saucepan over medium-high heat. Cook to a syrup, about 2 minutes.
• Place the chocolate in a food processor; pour the syrup into the work bowl. Process until the mixture is completely blended, about 12 seconds.
• Add the butter, in pieces, with the machine running.
• Add the eggs, one at a time.
• Add the flour. Process until smooth, about 15 seconds.
• Transfer the batter into the prepared pan.
• Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan.
• Bake until the top is dry, about 30 minutes. Remove the cake pan from its water bath; wipe the cake pan dry.
• Cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment.
• Quickly but gently invert again onto a serving platter; remove the plastic. Serve the cake warm or at room temperature with the chilled white chocolate cream.