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.)
Provided by Adapted from Epicurious.
Categories Dessert
Time 1h10m
Number Of Ingredients 21
Steps:
- Head on over to Epicurious for instructions. (Use the teaspoon of instant espresso powder and the 1 ½ cups of water instead of coffee).
- 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 Facts : Calories 536 kcal, Carbohydrate 64.4 g, Protein 6.2 g, Fat 28 g, SaturatedFat 17.2 g, Cholesterol 85 mg, Sodium 253 mg, Fiber 4.5 g, Sugar 43 g, ServingSize 1 serving
CHOCOLATE BOURBON CAKE W/CARAMEL WHIPPED CREAM
This cake is SO yummy & moist. It does seem time consuming but, it really isn't, whats nice is you can make frosting one day and the cake the next, if you don't want to assemble it then, assemble it the next day. Just follow my instructions, it will be fine. Please if you make this cake post your thoughts!
Provided by Susan Woods
Categories Cakes
Time 55m
Number Of Ingredients 18
Steps:
- 1. FROSTING: Stir 2 Cups granulated sugar and 1/2 C water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring just until syrup turns a deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes. Add 2 Cups heavy whipping cream (mixture WILL bubble up).Reduce heat to medium. Add remaining 2 Cups whipping cream and stir until ALL caramel bits are melted and mixture is smooth, about 4 minutes. Pour Caramel mixture into large bowl and refrigerate overnight. (can be prepared 2 days in advance).
- 2. CAKE: Make sure rack is in center of oven and preheat oven to 350*F. Butter 2- 9" round cake pans with sides at least 2 inches high. Dust pans with flour. Stir Chopped unsweetened chocolate in top of double boiler over simmering water until melted and smooth. Set aside to cool. Sift cake flour, unsweetened coco powder, baking soda & salt into medium size bowl. Beat unsalted butter in large bowl (kitchen Aid) until fluffy. Gradually add brown sugar beating until well blended. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Mix in melted Chocolate & Bourbon Vanilla Extract. Mix in 1 C. boiling water and blend well. Divide batter evenly between prepared pans. Bake until tester inserted into center comes out comes out clean, about 35 minutes. Cool cakes in pans on wire racks about 10 minutes. Turn cakes out onto racks and cool completely. (cakes can be baked 2 days ahead , Please make sure if you do bake them 2 days in advance they are wrapped tightly in plastic & refrigerated. Using electric mixer, beat frosting until stiff peaks form. Add 1 T. bourbon and beat until blended. Cut each cake layer in half horizontally. Place 1 cake layer on platter, brush with 2 T. bourbon, spread 1 C. frosting over layer, repeat with 2 more cake layers brushing each with 2 T. bourbon and spreading each with 1 C. frosting. Top with remaining cake layer. Brush top layer with remaining 2 T. bourbon. Spread Top & Sides of cake nicely with frosting, so it looks pretty "presentation is important too" (Cake can be prepared 8 hours ahead. Refrigerate).
- 3. Lastly, drizzle caramel topping over frosted cake in pretty pattern & Serve!
BOURBON CHOCOLATE FROSTING
Steps:
- Beat the butter and mayonnaise in a stand mixer fitted with the paddle attachment, on high until light and fluffy, approximately 3 to 4 minutes. With the mixer on low, slowly pour in the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add 1 cup of the sugar. Mix on low to combine. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the bourbon and salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 week. Bring to room temperature before using chilled frosting.
CHOCOLATE BOURBON CAKE WITH CARAMEL WHIPPED CREAM FROSTING
Steps:
- for frosting: Stir sugar and water in heavy large saucepan over medium-low heat until sugar disolves. Increase heat to high and boil without stirring until syrup turns a deep amber color, occasionally brushing down sides of pot with wet pastry brush (about 12 minutes). Add 2 c. whipping cream (mixture will bubble up). Reduce heat to medium. Add remaining 2 c. cream and stir until all caramel bits are melted and mixture is smooth, about 4 minutes. Pour into large bowl and refrigerate overnight (can be made 2 days ahead). for cake: Preheat oven to 350. Butter two 9-inch cake pans with 2-inch high sides. Add parchement paper to bottoms and butter them. Dust with cocoa. -Melt unsweetened chocolate chips slowly on low power in microwave. Set aside to cool. -Sift cake flour, unsweetened cocoa powder, baking soda and salt into medium bowl. -Beat unsalted butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended. Add eggs one at a time, beating well after each addition. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Mix in melted chocolate and vanilla. Mix in 1 c. boiling water and blend well. Divide between cake pans. Bake about 35 minutes, or until tester comes out clean. Cool in pans 10 minutes. Turn out onto rack and cool completely. Wrap tightly in plastic wrap and refrigerate overnight (can be made 2 days ahead). Beat frosting to stiff peaks. Add 1 Tbsp. bourbon. Cut each cake layer in half horizontally, creating 4 layers. Place one layer on cake plate. Brush with 2 Tbsp. bourbon and then frost. Repeat process with remaining layers and then frost outside. Can be prepared 8 hours ahead. Refrigerate.
CHOCOLATE CAKE WITH CHOCOLATE FROSTING
Provided by Alex Guarnaschelli
Categories dessert
Time 4h50m
Yield 8 to 10 servings
Number Of Ingredients 17
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.
CARAMEL WHITE CHOCOLATE WHIPPED CREAM FROSTING
I developed this frosting because I hate heavy sugary frostings. I love whipped cream on cake but the problem with frosting a cake with whipped cream is that it either soaks into the cake or breaks. This seemed to stabilize pretty well.I frosted a Red Velvet Cake with this and it made such an interesting color combination.
Provided by KerryBnTX
Categories Dessert
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- You can caramelize the milk any way you like.
- There are several recipes on this site.
- I cook the un-opened can of Eagle Brand Milk in my deep slow cooker filled with water almost to the top.
- Cook on high setting 3-4 hours.
- Mine cooks hot and was done in 3 hours.
- LET COOL COMPLETELY!
- In a small microwaveable bowl melt the White Chocolate Chips.
- Mix the caramel into the melted White Chocolate, add salt.
- Whip the cream in a large chilled bowl with chilled beater until very thick.
- Don't allow it to Break.
- Stir in Vanilla.
- Add a 1/4 of the whipped cream to the caramel/chocolate mixture to lighten.
- Add this mixture back to the whipped cream and whip till well blended and thick enough to spread.
- Fill and frost layer cake.
- I am sure this would be good on almost any cake variety.
Nutrition Facts : Calories 269.5, Fat 19.1, SaturatedFat 11.9, Cholesterol 66.2, Sodium 74.3, Carbohydrate 21.9, Sugar 20.9, Protein 3.7
More about "chocolate bourbon cake with caramel whipped cream frosting food"
BOURBON CHOCOLATE CAKE | URBAN BAKES
From urbanbakes.com
4.3/5 (6)Category DessertCuisine AmericanTotal Time 2 hrs 30 mins
- Heat oven to 325 degrees F. Using a baking spray with flour, generously coat the bottom and sides of 2 8-inch round baking pans; set aside. In a medium bowl, whisk flour, baking soda and salt; set aside.
- In a small saucepan combine caramel topping and 2 tablespoons bourbon. Cook and stir over medium heat until warm. Remove from heat; set aside.
- In a large bowl using an electric mixer on low to medium speed, beat cream cheese and butter until thoroughly combined. Beat in bourbon and powdered sugar one cup at a time.
KENTUCKY BOURBON BUTTER CAKE WITH CREAM CHEESE …
From thesuburbansoapbox.com
CHOCOLATE CAKE WITH CARAMEL FROSTING - JUST SO TASTY
From justsotasty.com
BOURBON-CHOCOLATE TIPSY CAKE - BETTER HOMES & GARDENS
From bhg.com
CHOCOLATE BOURBON CARAMEL MACARON CAKE | HBH
From halfbakedharvest.com
CHOCOLATE BOURBON CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHOCOLATE CAKE WITH SALTED CARAMEL FROSTING …
From aclassictwist.com
DARK CHOCOLATE BOURBON CAKE WITH WHIPPED GANACHE …
From theheritagecook.com
SPIRITED BOURBON DESSERTS FOR ANY OCCASION - SOUTHERN …
From southernliving.com
- The Lane Cake. Recipe: The Lane Cake. In March 1966, Southern Living featured a recipe for Lane Cake in its second issue. Our latest twist? Dried peaches (finely diced and ridiculously delicious) stand in for raisins, and the traditional meringue frosting gets a boozy makeover with a triple shot of peach schnapps.
- Chocolate-Bourbon Pecan Pie. Recipe: Chocolate-Bourbon Pecan Pie. The new appreciation for whiskey goes beyond drinking as it finds its way into sauces, braises, and especially desserts.
- Caramel Apple Blondie Pie. Recipe: Caramel Apple Blondie Pie. Buttery rich layers of tender cake and caramelized apples add up to one sweet combo. The secret to the crisp, flaky crust?
- Blackberry-Peach Cobbler Bars. Recipe: Blackberry-Peach Cobbler Bars. Looking for a party-perfect treat that's a cut above the classic fruit-filled cobbler?
- Fudgy Pecan Bourbon Balls. Recipe: Fudgy Pecan Bourbon Balls. We took a favorite Southern dessert and turned it into bite-size truffles. These make-ahead gems are easy enough for casual get-togethers and fancy enough for special occasions.
- Apple-Bourbon Pie. Recipe: Apple-Bourbon Pie. This recipe first ran in our November 1995 issue, and it's been a go-to classic ever since. You might only think of whipping this up for Thanksgiving or Christmas, but it's an anytime-worthy dessert.
- Mini Bourbon-and-Cola Bundt Cakes. Recipe: Mini Bourbon-and-Cola Bundt Cakes. Use a classic cocktail combo to flavor a chocolate cake by adding bourbon and cola to the cake batter and topping the mini Bundt cakes with a sweet bourbon and cola glaze.
- Bourbon-Orange Biscotti. Recipe: Bourbon-Orange Biscotti. This old-fashioned inspired cookie brings a sophisticated crunch to your cookie tin. Toast to the holidays with a tray of these and a fresh pot of coffee or tea.
- Creole Bread Pudding with Bourbon Sauce. Recipe: Creole Bread Pudding with Bourbon Sauce. This bread pudding is from New Orleans chef Leah Chase, the queen of Creole cuisine.
- Bourbon-Praline Cheesecake. Recipe: Bourbon-Praline Cheesecake. Cheesecake is already irresistible, but this decadent version topped with pralines cooked in butter, brown sugar, and bourbon is unbeatable.
ZEBRA CAKE - TASTE OF THE FRONTIER
From kleinworthco.com
30 BEST SHEET CAKE RECIPES - FOOD LOVIN FAMILY
From foodlovinfamily.com
TOP 10 EASY EASTER DESSERTS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
CROCKPOT BETTER THAN SEX CAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
BOURBON-CHOCOLATE CAKE WITH BROWNED BUTTERCREAM FROSTING
From southernliving.com
THE BIG LIST OF ICE CREAM FLAVORS: A TO Z - THE DAIRY DISH
From thedairydish.com
10 EASTER DESSERTS BETTER THAN CHOCOLATE BUNNIES
From thedailymeal.com
BOURBON CARAMEL CAKE - WOOD & SPOON
From thewoodandspoon.com
WHIPPED CHOCOLATE CARAMEL GANACHE - FOOD52
From food52.com
ORANGE CRUSH CAKE (ORANGE CAKE WITH ORANGE FROSTING)
From aspicyperspective.com
CHOCOLATE FUDGE LAYER CAKE WITH CARAMEL BUTTERCREAM - SOUTHERN …
From southernliving.com
4-INGREDIENT BOURBON CARAMEL SAUCE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
SLOW COOKER CHOCOLATE CHIP COOKIE CAKE - PERSNICKETYPLATES.COM
From persnicketyplates.com
CHOCOLATE CAKE WITH CARAMEL WHIPPED CREAM - CHEF'S …
From chefshomearound.com
CHOCOLATE ESPRESSO COOKIES RECIPE | TASTE OF HOME
From tasteofhome.com
21 KOSHER FOR PASSOVER DESSERT RECIPES | FOOD NETWORK
From foodnetwork.com
THE BEST DESSERTS IN LAS VEGAS IN 2023
From vegasfoodandfun.com
CARROT CAKE EARTHQUAKE CAKE - COOKIES AND CUPS
From cookiesandcups.com
CHOCOLATE-BOURBON CAKE RECIPE | MYRECIPES
From myrecipes.com
THE 100 BEST BOURBON WHISKEYS FROM KENTUCKY, RANKED
From uproxx.com
WHIPPED CREAM CARAMEL CAKE RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love