Description
This Brown Butter Bourbon Chocolate Cake is a rich, moist dessert featuring the deep flavors of browned butter and bourbon, balanced by a smooth cocoa-infused frosting. Perfect for special occasions or an indulgent treat, this cake combines a tender crumb with a luxuriously creamy frosting boasting a subtle boozy kick.
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
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans to prevent sticking and ensure even baking.
- Brown the Butter: In a medium saucepan over medium heat, melt the 1 cup of unsalted butter. Continue cooking until the butter turns golden brown and releases a nutty aroma. Remove from heat and allow it to cool slightly to avoid cooking the eggs in the next step.
- Combine Cocoa and Hot Liquid: In a separate bowl, whisk together the 3/4 cup cocoa powder with 1 cup of hot coffee or hot water until smooth, creating a rich cocoa mixture.
- Mix Wet Ingredients: Whisk the browned butter into the cocoa mixture. Then add in the granulated sugar, brown sugar, eggs, 1/3 cup bourbon, and vanilla extract, whisking until the batter is smooth and well combined.
- Add Dry Ingredients: Gently fold in the all-purpose flour, baking soda, and salt, mixing just until combined to avoid overworking the batter and ensuring a tender cake.
- Bake the Cake: Evenly divide the batter between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating perfect doneness.
- Cool Completely: Remove the cakes from the oven and let them cool completely in their pans before removing and frosting to prevent melting the frosting.
- Prepare the Frosting: Beat the softened butter and cocoa powder together until smooth. Gradually add the powdered sugar along with 2 to 3 tablespoons bourbon, 2 to 4 tablespoons heavy cream, and a pinch of salt. Continue beating until you achieve a thick, spreadable consistency.
- Assemble and Frost: Place one cake layer on your serving plate, spread frosting evenly on top, then add the second layer. Frost the top and sides, keeping the finish slightly rustic rather than overly polished for a charming, homemade look.
Notes
- For a stronger bourbon flavor, consider brushing the cake layers with additional bourbon before frosting.
- Use fresh eggs at room temperature for better batter consistency.
- If you prefer a non-alcoholic version, substitute bourbon with strong brewed coffee or additional vanilla extract.
- Allow the browned butter to cool slightly to prevent cooking the eggs when combined.
- Ensure cakes are completely cool before frosting to achieve the best texture.
- Heavy cream quantity can be adjusted to reach your desired frosting consistency.
