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!
RITZ-CARLTON CHOCOLATE BOURBON CAKE
For chocoholics only! Can't tell you which newspaper published this or when (another one of Mom's clippings). When the original requested recipe arrived it listed the ingredients for 15 cakes! Doug Flick, assistant pastry chef recalculated to make a single 9-inch cake and tested the reduced version in the Ritz-Carlton kitchens.
Provided by ElaineAnn
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 742.9, Fat 51.2, SaturatedFat 28.6, Cholesterol 155.4, Sodium 44.1, Carbohydrate 70.9, Fiber 6.5, Sugar 51.7, Protein 9.6
WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts." The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 208 milligrams, Sugar 34 grams, TransFat 1 gram
JUNE'S CHOCOLATE BOURBON CAKE
This is one of my husband's and son's favorites. I modified a made-from-scratch cake recipe, for this very easy, delicious cake. It presents beautifully with the white glaze and chocolate stripes.
Provided by jmhuebb
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 380.8, Fat 14.9, SaturatedFat 6.3, Cholesterol 78.1, Sodium 398.9, Carbohydrate 54.2, Fiber 1.4, Sugar 36.4, Protein 5
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
More about "ritz carlton chocolate bourbon cake recipes"
BOURBON-CHOCOLATE CAKE WITH BROWNED BUTTERCREAM …
From southernliving.com
5/5 (3)Total Time 1 hr 55 minsServings 10
- Preheat oven to 350°F. Coat 3 (8-inch) round cake pans with baking spray. Line bottoms of pans with parchment paper; coat paper with baking spray. Whisk together granulated sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Whisk together eggs, milk, oil, bourbon, and vanilla in a small bowl; add to flour mixture, and whisk until just combined. Add hot water to batter; whisk until combined.
- Divide batter evenly among prepared pans (about 1 ½ cups each). Bake in preheated oven until a wooden pick inserted into centers of cakes comes out clean, 22 to 25 minutes. Cool in pans 10 minutes. Transfer to a wire rack; cool completely, about 45 minutes.
- Spread remaining Browned Buttercream Frosting between cake layers and on top and sides of cake. Pipe reserved frosting in piping bag around top edges of cake.
CHOCOLATE BOURBON CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.5/5 (13)Servings 12Cuisine AmericanCalories 455 per serving
CHOCOLATE BOURBON CARAMEL PECAN RITZ COOKIES - LIFE …
From lifeloveliz.com
CLASSIC DESSERT RECIPES FROM THE RITZ-CARLTON - FIVE …
From fivestaralliance.com
CHOCOLATE BOURBON CAKE - THE SPICE TRAIN
From thespicetrain.com
4.5/5 (34)Total Time 1 hr 10 minsCategory DessertPublished Jun 13, 2020
BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING RECIPE - SOUTHERN …
From southernliving.com
RITZ-CARLTON'S NEW CHOCOLATE CAKE IS THE CAKE - CONDé NAST …
From cntraveler.com
RITZ-CARLTON CHOCOLATE CAKE RECIPE: 06 UNIQUE HEALTH BENEFITS
From foodsevent.com
CRAZY CHOCOLATE CAKE WITH A VEGAN OPTION! - BAKE IT YOUR WAY
From bakeityourway.com
BOURBON FRUIT CAKE WITH APPLE, FIG, DATE, RAISINS, PECANS, AND …
From bakeityourway.com
I TRIED THE FAMOUS RITZ-CARLTON LEMON POUND CAKE AND I
From allrecipes.com
RITZ CARLTON CHOCOLATE CHIP COOKIES | PERFECT COOKIES RECIPE
From cookiesandcups.com
THE RITZ-CARLTON CHOCOLATE CAKE - UPDATED IDEAS
From updatedideas.com
MINI MERINGUES WITH BROWN SUGAR, CINNAMON, AND BOURBON
From bakeityourway.com
BOURBON-CHOCOLATE TIPSY CAKE - BETTER HOMES & GARDENS
From bhg.com
MOUNDS COCONUT CAKE WITH DARK CHOCOLATE GANACHE
From bakeityourway.com
RITZ-CARLTON CHOCOLATE CAKE RECIPE - RECIPESCHOICE
From recipeschoice.com
#time-to-make #course #main-ingredient #preparation #desserts #cakes #chocolate #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love