Chocolate Bourbon Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment; for a layer cake use two 8-9 inch pans and reduce bake time slightly.

Whisk together the dry ingredients: in a large bowl combine 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp fine sea salt until evenly mixed.

In a separate medium bowl, combine the wet ingredients: beat 2 large eggs lightly, then whisk in 1 cup buttermilk, 1/2 cup vegetable oil, 2 tsp vanilla extract and 3 tablespoons bourbon until smooth.

Add the wet mixture to the dry ingredients and mix until mostly combined. Gradually stir in 1 cup hot brewed coffee (freshly brewed and hot) to loosen the batter — the batter will be thin. Mix just until smooth; do not overmix.

Pour batter into the prepared pan(s), smoothing the top with a spatula. Tap the pan on the counter once to release large air bubbles.

Bake on the center rack at 350°F (175°C) for 30–38 minutes for a single 9-inch cake, or 22–28 minutes for two 8–9 inch layers. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Remove cake from oven and let rest in the pan for 10 minutes. Run a knife around the edge, invert onto a cooling rack, peel off parchment (if used), and cool completely before applying syrup or frosting — about 1 to 1.5 hours.

Place 3 oz chopped dark chocolate, 1 tbsp unsalted butter, and 1 tbsp light corn syrup (or honey) in a heatproof bowl. Heat gently over a double boiler or microwave in 20-second bursts, stirring until smooth and glossy.

Stir in 1 tbsp bourbon until incorporated. Allow the syrup to cool slightly but remain pourable. Reserve about 3–4 tablespoons per 9-inch cake to brush the cooled layers (use more if stacking layers).

When the cake is cooled, use a pastry brush to lightly brush the top of each layer with the warm syrup. This adds moisture and bourbon flavor. Let absorbed syrup set for 10–15 minutes before frosting.

In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat 3/4 cup room-temperature unsalted butter on medium speed until creamy, about 1–2 minutes.

Sift together 3 1/2 cups powdered sugar and 3/4 cup unsweetened cocoa powder to avoid lumps. With the mixer on low, gradually add the sugar-cocoa mixture to the butter, mixing until incorporated.

Add 1/2 cup heavy cream, 1 tsp vanilla extract, 2 tbsp bourbon, and 1/4 tsp fine sea salt. Increase speed to medium-high and beat for 2–3 minutes until the frosting is light, fluffy, and spreadable. If frosting is too thick, add additional teaspoon(s) of cream; if too thin, add a little more powdered sugar.

Taste and adjust bourbon or salt to preference, adding up to 1 additional tablespoon bourbon (note this will slightly soften frosting) for a more pronounced bourbon flavor.

If assembling a layer cake, place the first cooled cake layer on a serving plate, brush with chocolate bourbon syrup, spread about 1/3 of the frosting evenly, then top with the second layer, brush syrup and crumb coat with another thin layer of frosting. Chill for 15 minutes to set crumb coat, then apply remaining frosting to top and sides. For a single-layer cake, simply brush and frost as desired.

Smooth the frosting with an offset spatula or create decorative swirls. Sprinkle optional garnishes: about 1/2 cup chocolate shavings and 1/4 cup toasted chopped pecans around the edges or on top.

Allow the assembled cake to rest at room temperature for 30 minutes to set the flavors, or chill for 30–60 minutes for firmer slicing. If chilled, bring to room temperature 20–30 minutes before serving for best texture.

Store leftover cake loosely covered at room temperature for up to 2 days or refrigerated for up to 5 days. Because of the bourbon, flavors will mature slightly over a day.