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
My friend Judy celebrated Thanksgiving with a sumptuous meal and for dessert she served an array of different pastries and one of them was this Chocolate Bourbon Cake. A wonderful time was had by all and with time I will post some of the fantastic foods from that beautiful evening. She made two and three of everything so as to be able to feed a couple other families - it was lovely!
Provided by Manami
Categories Dessert
Time P1DT20m
Yield 16 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 241, Fat 13.2, SaturatedFat 7.8, Cholesterol 96.6, Sodium 104.1, Carbohydrate 24, Fiber 0.3, Sugar 23, Protein 2.3
BOCA NEGRA (BOURBON CHOCOLATE CAKE)
Lora Brody gave the cake this name (black mouth) because it describes what happens when you eat it. A chocolate lover's dream, this very rich, dense, nearly flourless cake is finished with a really luscious white chocolate cream.
Provided by Chef Kate
Categories Dessert
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 517.9, Fat 33.9, SaturatedFat 20.4, Cholesterol 159.9, Sodium 64.4, Carbohydrate 40.5, Sugar 39.1, Protein 5
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