Chocolate Bourbon Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
3 large eggs
02 -
2 teaspoons vanilla extract
03 -
6 ounces chopped semisweet chocolate
04 -
4 ounces unsalted butter (½ cup)
05 -
½ cup unsweetened cocoa powder
06 -
¾ cup sugar
→ Bourbon Mousse Mix
07 -
3 tablespoons bourbon whiskey
08 -
8 ounces chopped milk chocolate
09 -
¼ cup powdered sugar
10 -
1½ cups heavy cream
11 -
2 tablespoons cocoa powder
12 -
2 tablespoons hot water
→ Ganache Ingredients
13 -
18 ounces chopped semisweet chocolate
14 -
1½ cups heavy cream
15 -
2 tablespoons unsalted butter
# Instructions:
01 -
Set your oven to 375°F. Line an 8-inch springform pan with parchment. Melt together the chocolate and butter first. Then, mix in sugar, eggs, vanilla, and cocoa. Bake for 25 minutes and allow it to cool down fully.
02 -
Stir the cocoa powder, hot water, and bourbon together. Melt the milk chocolate separately and mix it into the cocoa mixture. Whip up the cream with the sugar until firm peaks form, then gently fold it all into the chocolate mixture. Spread this over the cooled cake layer.
03 -
Heat the cream and butter until they start boiling, then pour them over the chopped chocolate. Wait about 5 minutes before stirring until it’s glossy and smooth. Save 1 cup for decorating and use the rest to coat the cake.
04 -
Take the cake out of the pan. Coat the entire cake with the soft ganache. Pipe stars of chilled ganache around the top edge with a star-tip piping bag. Chill for at least 3 hours before digging in.
# Notes:
01 -
Store it in the fridge
02 -
Can be prepared 1-2 days ahead
03 -
Includes bourbon (alcohol)