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Chocolate Bourbon Cake

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Chocolate Bourbon Cake
This Bundt Cake is full of whiskey goodness. With bourbon and espresso powder this cake is very tasty and easy to make from scratch.
Cake Ingredients:
  • 5 ounces unsweetened baking chocolate
  • 2 tablespoons instant espresso powder
  • ¼ cup unsweetened cocoa powder
  • 1 cup boiling water
  • 1 cup bourbon (We used Maker’s Mark)
  • 1 tablespoon cinnamon
  • 1 pinch cayenne pepper
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter, softened
  • 2 cups vanilla sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 cup bittersweet chocolate chips
Ganache Ingredients:
  • 6 ounces heavy cream
  • 8 ounces bittersweet chocolate, chopped
  • 1 tablespoon bourbon
Cake Instructions:
  • In a large heatproof bowl, microwave the unsweetened chocolate at 50% power in 1 minute intervals, stirring in between, until completely melted. Set aside to cool.
  • In a 2-cup liquid measuring cup, combine the espresso powder and cocoa powder. Add to it the boiling water and stir until dissolved.
  • Add the bourbon, cinnamon, cayenne pepper, and salt, stirring until well blended. Set aside to cool.
  • Preheat oven to 325
  • Grease and flour evenly a 10-cup bundt pan and set aside.
  • Cream the butter and sugar on low/medium-low speed until light and fluffy.
  • Beat in the eggs, one at a time, waiting until the first is fully incorporated before adding the next.
  • Add the vanilla extract and baking soda, beating until incorporated.
  • Pour the melted chocolate into the bowl.
  • Continue mixing, pouring in ⅓ of the espresso/cocoa powder/bourbon liquid. Mix until incorporated.
  • Add 1 cup of flour and mix until incorporated.
  • Pour in ½ the remaining liquid, mixing until incorporated. Repeat with the remaining 1 cup of flour, and then the last of the liquid.
  • After everything is mixed in, stir in the chocolate chips.
  • Pour into prepared bundt pan and bake for 1 hour 10 minutes, or until the top springs back when lightly touched.
  • Cool on wire rack for 15 minutes.
  • Run a butter knife around the edges of the pan and then invert onto the wire rack. If the cake does not release easily, let it cool for another 5-10 minutes before trying again.
Ganache Instructions:
  1. Heat cream in a medium saucepan over medium to medium-high heat until it just starts getting bubbly.
  2. Place chocolate in a medium mixing bowl and pour the cream over it. Let sit for 5 minutes.
  3. Stir until smooth, then add the bourbon and stir until incorporated.
  4. Place a parchment-lined baking sheet under the cake, still on the wire rack, and drizzle the ganache over the cake as desired.
  5. Let the ganache firm up
  6. Top with your favorite or seasonal sprinkles
Bourbon Chocolate Chocolate Bourbon Cake Table & Vine Bakes
March 17, 2020 Table & Vine

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