Ridiculously Chocolate Bourbon Cake
An amazing dark Rich decadent ultimate scrumptious chocolatey chocolate cake
Equipment
- 3 Mixing bowls
- 1 Stand Mixer Or handheld
- 2 8" x 2" Round Cake Pans
- 1 Cake tester Toothpicks - uncoated
- 1 Parchment paper
- 1 Cooling rack
- 1 Offset spatula
- 1 Wooden spoon
- 1 Paper doily
Ingredients
- 1 cup Valrhona cocoa powder plus more for dusting pan
- ½ cup Strong coffee 205° F
- ¼ Cup Bourbon Good quality
- 1 cup Whole milk room temperature
- 2 ¼ cups Cake flour
- ½ cup Rye flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 ½ cups 3 sticks unsalted butter, room temperature, plus more for pan
- 2 ½ cups Sugar
- 1 tablespoon Pure vanilla extract
- 4 Large eggs Room temperature
- ¼ cup Powdered sugar
- Ultimate Chocolate Frosting See additional recipe
Instructions
Prep cake pans
- Place rack in middle of the oven. Preheat oven to 350 degrees.
- Butter two 8 by 2-inch round cake pans. Line the bottom with parchment paper. Butter the parchment paper and dust the entire pan with cocoa powder; tap out excess.
Mix wet ingredients
- In a bowl sift cocoa; whisk in hot coffee and until well mixed. Let cool.
Mix dry ingredients
- In another bowl sift together cake flour, rye flour, baking soda, and salt. Set aside.
Cream butter
- Using a mixer, rubber spatula or wooden spoon, beat the butter until light and fluffy, about two minutes in a mixer. Ten minutes if mixing by hand.
- Gradually add sugar, vanilla and bourbon. Mixing well.
- Add the eggs one at a time, stirring well after each addition.
- Pour in the cooled cocoa mixture. Mix until fully incorporated.
Mix dry and wet ingredients
- Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Do not over stir.
Pour and bake the cake
- Pour the batter into the prepared pans (about 4 cups in each pan).
- Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center.
Cool layers
- Remove the cakes from the oven, and allow to cool in pans for 15 minutes on a cooling rack.
- Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour.
Assemble the cake
- To assemble, using a serrated knife, level the top surface of each cake layer.
- Place four strips of parchment paper around the perimeter of the cake stand. Place one of the cake rounds onto the parchment paper strips.
- Spread the first layer with 3/4 cup of frosting. Place the remaining layer, bottom side up, on top of the first layer. Using a swirling motion, cover the outside of cake with the remaining frosting.
- Chill cake for 1/2 hour.
- Prepare a doily to decorate the top of the cake. Make sure all the loose paper cutouts are removed. Center the doily on top of the cake. Lightly press doily into frosting. Be gentle. Don't press to hard.
- Lightly dust an even coating of powdered sugar over the doily.
- Remove doily from the cake leaving its impression on the cake.
- Remove parchment-paper strips.
Nutrition
Serving: 159gCalories: 523kcalCarbohydrates: 68gProtein: 8gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 225mgPotassium: 208mgFiber: 3gSugar: 43gVitamin A: 833IUCalcium: 56mgIron: 2mg
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