Chocolate Bourbon Cake
Source of Recipe
Bon Appetit
List of Ingredients
Frosting:
2 cups sugar
1/2 cup water
4 cups whipping cream
Cake:
3 ounces unsweetened chocolate, chopped
2-1/4 cups sifted cake flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2-1/2 cups firmly packed golden brown sugar
4 large eggs
3/4 cup sour cream
1-1/2 teaspoons vanilla extract
1 cup boiling water
9 tablespoons bourbon
Purchased caramel topping (optional)
Recipe
For Frosting: Stir 2 cups sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionaly swirling pan and brushing down sides with wet pastry brush, about 12 minutes. Add 2 cups whipping cream (mixture will bubble up). Reduce heat to medium. Add remaining 2 cups whipping cream and stir until all caramel bits are melted and mixture is smooth, about 4 minutes. Pour caramel frosting mixture into large bowl and refrigerate overnight. (Can be prepared 2 days ahead.)
For Cake: Position rack in center of oven and preheat to 350 Degrees F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour.
Stir chopped unsweetened chocolate in top of double boiler over simmering water until melted and smooth. Set aside to cool. Sift cake flour, unsweetened cocoa powder, baking soda and salt into medium bowl. Beat unsalted butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Mix in melted chocolate and vanilla extract. Mix in 1 cup boiling water and blend well. Divide batter evenly between prepared cake pans.
Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Turn out cakes onto racks and cool completely. (Cakes can be prepared 2 days ahead. Wrap tightly in plastic and refrigerate.)
Using electric mixer, beat frosting to stiff peaks. Add 1 tablespoon bourbon and beat just to blend in.
Cut each cake layer in half horizontally. Place 1 cake layer on platter; brush with 2 tablespoons bourbon. Spread 1 cup frosting over. Repeat with 2 more cake layers, brushing each with 2 tablespoons bourbon and spreading each with 1 cup frosting. Top with remaining cake layer. Brush layer with remaining 2 tablespoons bourbon. Spread top and sides of cake decoratively with frosting. (Cake can be prepared 8 hours ahead. Refrigerate.) Drizzle caramel topping over frosted cake in decorative pattern if desired and serve.
Recipe Source: Bon Appetit - November 1992
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