Description
Indulge in the rich and decadent Brown Butter Bourbon Chocolate Cake, a moist and flavorful dessert featuring nutty browned butter and a splash of bourbon for added depth. This chocolate cake is layered with a luscious bourbon-infused cocoa frosting, perfect for celebrations or any special occasion.
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 and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans to ensure easy removal of the cakes after baking.
- Brown the butter: In a medium saucepan, melt the butter over medium heat. Continue cooking it until it turns a golden brown color and releases a nutty aroma, indicating it is browned. Remove from heat and allow it to cool slightly.
- Mix cocoa and coffee: Whisk together the unsweetened cocoa powder and hot coffee (or hot water) in a bowl until smooth and fully combined. Add the browned butter and whisk again to mix evenly.
- Combine sugars and wet ingredients: To the cocoa mixture, add granulated sugar, brown sugar, eggs, bourbon, and vanilla extract. Whisk thoroughly until the batter is smooth and uniform.
- Add dry ingredients: Gently fold in the all-purpose flour, baking soda, and salt using a spatula or spoon, just until the ingredients are incorporated without overmixing.
- Bake the cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool the cakes: Remove the cakes from the oven and allow them to cool completely in the pans before handling or frosting.
- Prepare the frosting: In a mixing bowl, beat the softened butter with the cocoa powder until smooth and creamy. Gradually add the powdered sugar, bourbon, heavy cream, and a pinch of salt. Beat the mixture until it is thick, creamy, and spreadable.
- Assemble and frost: Layer the cooled cakes with the bourbon cocoa frosting. Spread the frosting over the top and sides of the cake, keeping a slightly rustic texture rather than a perfectly smooth finish for an inviting look.
Notes
- Use hot coffee instead of water to enhance the chocolate flavor.
- Be careful when browning butter; watch closely to avoid burning.
- The bourbon in both the cake and frosting adds a subtle depth—adjust amount to taste or substitute with vanilla extract if preferred.
- Allow cakes to cool completely before frosting to prevent melting.
- The frosting consistency can be adjusted by adding more or less heavy cream to reach the desired spreadability.
