Chocolate Bourbon Cake with Ganache

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CUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUBBBBBBBBBBBBBBBBBBBBBBSSSSSSSSS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

My whole life (and my parents… and my parent’s parents) have been full of “next year”… but next year is here!

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AND NOW- BOURBON IN CAKE!  Super chocolately, rich, moist, one bowl cake with a kick of bourbon.

NOW LET’S CELEBRATE BECAUSE WE’RE WORLD SERIES CHAMPIONS!

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You’ll need:

For Cake

  • 0.5 cup hot espresso or coffee
  • 6 tablespoons unsalted butter
  • 2 eggs
  • 0.5 cup buttermilk
  • 0.25 cup bourbon
  • 2 teaspoons vanilla extract
  • 0.75 flour plus one tablespoon extra
  • 0.5 cup unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.75 chopped chocolate or chocolate chunks

For Ganache Frosting

  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 1 tablespoon bourbon

To Make:

  1. FOR CAKE: Preheat oven to 350 degrees F.  Grease a spring form pan with baking spray.
  2. Whisk butter into hot coffee until butter melts.  Set aside.
  3. In a large bowl whisk eggs, buttermilk, bourbon and vanilla.
  4. Stir in sugar, flour, cocoa, baking powders, baking soda and salt.  When the batter is only half way mixed stir in coffee/butter combo.  Give it some good stirs.
  5. Toss chocolate with flour.  Stir into batter.  Pour batter into pan and bake for 30 minutes until cake is just set.  Let cool on counter than move to fridge to chill.
  6. FOR GANACHE: Place chocolate in bowl.  Heat cream in small sauce pan over medium heat.  Bring juts to a boil, when there are the tiniest signs of bubbles forming around edges (keep an eye on it).  Pour hot cream over chocolate and whisk until smooth.  Stir in bourbon.
  7. Spread ganache over top of cake.  Let set.  Store cake under cake dome in fridge. It will stay good for several days.

Inspired by HowSweetEats

 

 

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