Description
This decadent Brown Butter Bourbon Chocolate Cake features a rich and moist chocolate base infused with deep notes of brown butter and a splash of bourbon. Topped with a luscious bourbon chocolate frosting, this cake is perfect for special occasions or an indulgent treat.
Ingredients
Scale
Cake
- 1 cup unsalted butter
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 cup hot coffee or hot water
- 2 large eggs
- 1/3 cup bourbon
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Frosting
- 3/4 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 2–3 tablespoons bourbon
- 2–4 tablespoons heavy cream
- Pinch of salt
Instructions
- Prepare the brown butter: In a saucepan over medium heat, melt 1 cup of unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and 3/4 cup unsweetened cocoa powder until combined. Set aside.
- Combine sugars and wet ingredients: In a large mixing bowl, mix the granulated sugar, brown sugar, and the cooled brown butter until well combined. Add the eggs one at a time, beating well after each addition. Stir in the bourbon and vanilla extract.
- Add dry ingredients and coffee: Alternately add the dry ingredients and hot coffee (or hot water) to the wet mixture, beginning and ending with the dry ingredients. Mix just until incorporated; do not overmix.
- Bake the cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the frosting: In a large bowl, beat the softened butter until creamy. Add the 1/2 cup unsweetened cocoa powder and mix well. Gradually add powdered sugar, alternating with bourbon and heavy cream, beating until smooth and spreadable. Adjust consistency with additional cream if necessary. Add a pinch of salt to balance sweetness.
- Assemble the cake: Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer over it and frost the top and sides evenly with the remaining frosting.
- Chill and serve: For best results, refrigerate the cake for at least 30 minutes to set the frosting before slicing. Serve at room temperature and enjoy the rich, buttery bourbon chocolate flavors.
Notes
- Substitute coffee with hot water for a milder flavor that won’t overpower the bourbon.
- Use a high-quality bourbon to enhance the cake’s flavor.
- Ensure the cake layers are completely cool before frosting to prevent melting.
- Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
