Bourbon Chocolate Cake
Hey there, foodie friends! I’m Connie, the recipe developer, food photographer and writer of URBAN BAKES, a dessert and baking blog with a focus to fit everyone’s sweet tooth. I’m a huge chocolate lover who will never pass up a piece of cake when offered. So today I would like to share my excitement that I’m here to guest post for BHG Delish Dish with a slice of Bourbon Chocolate Cake.
When given the opportunity to pick any recipe found on BHG to adapt, I thought, “yea, sure that’s easy.” Well, not exactly. It was quite the challenge narrowing down my top three choices since there were so many recipes I wanted to try. Then I realized, I should just stick to my routes. After all, chocolate and cake pretty much runs through my veins. As a child, I always found an excuse to bake sheet cakes in my mother’s kitchen. Now that I’m older and willing to handle more sophisticated cakes, I decided to give you a bit of an adult version of my childhood favorite and spike it with bourbon.
I adapted this recipe by turning a classic bundt cake into a 2-layered, 8-inch cake. For the cream cheese frosting, I doubled the ingredients of this recipe and substituted the vanilla extract for 2 teaspoons of bourbon. I omitted mixing the chopped pecans into the frosting for a cleaner look and instead pressed them onto the sides of the bottom half of the frosted cake. Lastly, for a dramatic pop of flavor, I drizzled a bourbon-caramel sauce over the top which is simply a mix of ½ cup of caramel topping and ½ teaspoon of bourbon. Easy, right? Just don’t be fooled on the 1/2 teaspoon of bourbon; it gives this cake an extra punch of boozy flavor!
If you prefer a rich fudge-like chocolate cake, then this recipe is for you. Furthermore, this cream cheese frosting remains one of the best frostings to work with. Its smooth silk-like texture is easy to manipulate in designing the sides and top of the cake or if you want to go for a straight edge finish as seen here, easy! Plus the flavor of the cream cheese frosting is mild therefore, less sweet which compliments the chocolate perfectly.
If you’re looking for a change to place onto your dessert table for the upcoming holidays, this cake is it. Bourbon is perfect for this time of year and is sure to please many around the table.
Here are my exact changes for the cake:
- I used 2 8-inch round baking pans instead of a bundt pan. The amount of batter in this recipe fits perfectly for 2 2-inch thick cakes.
- Check readiness after 45 minutes of baking time. Increase bake time up to one hour or when a toothpick inserted into center of cakes comes out clean.
Here are my exact changes for the frosting:
- I doubled the recipe to: 2 8-oz. packages of cream cheese, 1 cup unsalted butter, 2 teaspoons bourbon, 6-8 cups powdered sugar
- I placed the chopped pecans onto the sides of the cake rather than mixing into the frosting.
- Chilled frosting for 1 to 2 hours before icing the cakes. This was done to harden the frosting however, this step may be skipped if desired.
- Frost the top of the bottom layer of the cake. Stack the second cake layer on top and frost the top and sides. Before the frosting dries, lightly press chopped pecans onto the sides.
- Using a piping bag with a fitted 2D tip, pipe swirls on top. Place a pecan onto each swirl if desired and drizzle bourbon-caramel sauce (mix 1/2 cup caramel topping with 1/2 teaspoon bourbon) over the top.
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