Junes Chocolate Bourbon Cake Food

BOURBON TRIPLE CHOCOLATE CAKE

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!

CHOCOLATE BOURBON CAKE

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.

JUNE'S CHOCOLATE BOURBON CAKE

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.

COLETTE'S CHOCOLATE BOURBON COCONUT CAKE

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.

WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE

Steps:

• Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
• Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
• Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
• On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
• Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners' sugar if you like.

BOURBON HONEY CAKE

Steps:

• Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
• Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.

CHOCOLATE BOURBON CAKE

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!

RITZ-CARLTON CHOCOLATE BOURBON CAKE

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.