A Perfect Pairing of Bourbon and Chocolate to Take You into Cake Heaven


Bourbon Cake

    • 1 tablespoon unsweetened cocoa powder
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3 ounces unsweetened chocolate, chopped
    • 2 ounces sweet baking chocolate, chopped
    • 1/4 cup instant coffee crystals or instant espresso coffee powder
    • 2 tablespoons boiling water
    • 1/2 cup bourbon
    • 1 cup unsalted butter, softened
    • 2 cups sugar
    • 3 eggs
    • 1 1/2 teaspoons vanilla
    • 2tablespoons bourbon
    • 2 tablespoons bourbon

Chocolate Sour Cream Frosting

    • 1 cup semisweet chocolate pieces
    • 1/4 cup butter
    • 1/2 cup sour cream
    • 2 1/2 cups powdered sugar, sifted

Hard Sauce

  • 4 egg yolks
  • 1 cup butter
  • 1/2 cup sugar
  • 1/4 cup whiskey or milk
  • Hot water



  1. Preheat oven to 325 degrees F.
  2. Prepare 3 8-inch round cake pans.
  3. Stir together flour, baking soda, and salt; set aside.
  4. In a small microwave-safe bowl combine unsweetened chocolate and sweet chocolate. Microwave, uncovered, on 100-percent power (high) for 1 minute; stir. Continue for 30 seconds more; stir until smooth. Cool slightly.
  5. In a 2-cup glass measure combine coffee crystals and boiling water, stirring to dissolve coffee crystals. Add enough cold water to coffee to measure 1-1/2 cups. Stir in the 1/2 cup bourbon.
  6. In a large bowl beat butter with an electric mixer on high speed for 30 seconds. Add sugar.
  7. Beat until combined, scraping side of bowl occasionally.
  8. Add eggs, one at a time, beating well after each addition.
  9. Beat in chocolate and vanilla. Alternately add flour mixture and coffee mixture to chocolate mixture, beating on low speed after each addition just until combined.
  10. Pour batter into prepared pan, spread evenly.
  11. Bake about 20-25 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 15 minutes.
  12. Remove cake from pan; cool completely on rack.
  13. Brush top and side of cake with the 2 tablespoons bourbon.


  1. In a saucepan melt semisweet chocolate pieces and butter over low heat, stirring frequently.
  2. Cool for 5 minutes.
  3. Stir in sour cream.
  4. Gradually add powdered sugar, beating until smooth and easy to spread.

Hard Sauce

  1. In a medium bowl; beat egg yolks with a fork until combined. Set aside.
  2. In a small heavy saucepan, combine butter and sugar. Cook and stir over medium heat until butter is melted and mixture is bubbly.
  3. Gradually whisk butter mixture into egg yolks.
  4. Return egg yolk mixture to saucepan. Cook and stir over medium-low heat about 15 minutes or until mixture reaches a temperature of 170 degrees F.
  5. Remove from heat. Stir in whiskey. If necessary, stir in hot water, 1 teaspoon at a time, to reach desired consistency.
  6. If desired, cover and let stand at room temperature for up to 1 hour (if sauce becomes too thick, stir in hot water, 1 teaspoon at a time, to thin sauce).

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Quick Tip: Swap out the whiskey for milk for a non-alcoholic option!

Thanks to I am Baker for an indulging sweet treat!

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