Chocolate Bourbon Cake with Ganache Icing

Makes 9 servings
Oven temperature: 350 degrees F.
Baking time: 30-40 minutes


1 3/4 cup all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 cup good cocoa powder
1 cup sugar
1 cup packed dark brown sugar
1 1/4 cups buttermilk
1 cup chocolate flavored coffee, cooled to room temperature
3 large eggs, room temperature and slightly beaten
1/4 cup vegetable oil
1 1/2 tablespoons good bourbon
1/4 teaspoon cayenne (optional, but goes great)

In a large bowl, whisk the flour, salt, cayenne, baking powder, baking soda, cocoa powder, sugar, and brown sugar together thoroughly.

Whisk the bourbon in the cup of cold coffee. Add the coffee mixture, buttermilk, slightly beaten eggs and oil to the dry ingredients and mix until all ingredients are incorporated.

In the meantime, cut two pieces of parchment paper to fit inside the bottoms of two 8-inch square greased and floured pans. Grease the tops of the parchment paper. Lay the parchment paper over the bottoms of the pans.

Lightly drop the pans on the counter a few times to remove the air bubbles. Pour the cake batter equally between the two prepared pans.

Place the cake pans in a preheated 350 degree F. oven and bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean. Cool the cakes in the pans on a wire rack for 10-15 minutes. Invert the cakes onto a cake plate larger than the prepared cakes. Ice with chocolate ganache icing. Serve immediately. Carefully cover the remainder of the cake and store in the refrigerator.

Chocolate Ganache Icing


1 (12 ounce) package semi-sweet chocolate chips
8 ounces heavy cream
1 tablespoon good bourbon

Place the chocolate chips in a medium bowl.

Heat the cream in a medium saucepan just until the cream begins to boil. Pour the heated cream over the chocolate chips, cover for 5 minutes.

The chocolate chips should be melting. Whisk the cream, bourbon, and chocolate chips until the mixture becomes shiny. Let the chocolate mixture cool to room temperature before icing the cakes.

If the chocolate icing begins to get thick, place it in a microwave-safe bowl and heat for a few seconds to soften.
Ice the bottom of one of the cooled cakes. Carefully place the second cake on top of the icing. Ice the top and sides. Enjoy!

This recipe is from Smokin' Good Eats.

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