Go Back
–+ servings
Bourbon Chocolate Tipsy Cake!
Print Recipe

Bourbon Chocolate Tipsy Cake

This Boozy Chocolate Cake is paired with a Sour Cream Chocolate Frosting and a Hard Sauce that I want to pour over everything!
Prep Time35 minutes
Cook Time1 hour
chilling15 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Bourbon Chocolate Tipsy Cake
Servings: 10 servings
Author: Amanda Rettke

Ingredients

Bourbon Cake

  • 1 tablespoon unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 ounces unsweetened chocolate chopped
  • 2 ounces sweet baking chocolate chopped
  • ¼ cup instant coffee crystals or instant espresso coffee powder
  • 2 tablespoon boiling water
  • ½ cup bourbon
  • 1 cup (226g) unsalted butter, softened
  • 2 cups granulated sugar
  • 3 eggs
  • 1½ teaspoons vanilla
  • 2 tablespoons bourbon
  • 2 tablespoons bourbon

Chocolate Sour Cream Frosting

  • 1 cup semisweet chocolate pieces
  • ¼ cup butter
  • ½ cup sour cream
  • 2½ cups confectioners sugar sifted

Hard Sauce

  • 4 egg yolks
  • 1 cup (226g) butter
  • ½ cup granulated sugar
  • ¼ cup whiskey or milk
  • Hot water

Instructions

Cake

  • Preheat oven to 325 degrees F.
  • Prepare 3 8-inch round cake pans.
  • In a medium bowl stir together the cocoa powder, flour, baking soda, and salt; set aside.
  • In a small microwave-safe bowl combine unsweetened chocolate and sweet chocolate. Microwave, uncovered, on 100-percent power (high) for 1 minute; stir. Microwave, uncovered, for 30 seconds more; stir until smooth. Cool slightly.
  • 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.
  • In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar.
  • Beat until combined, scraping side of bowl occasionally.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in melted chocolate and vanilla. Alternately add flour mixture and coffee mixture to chocolate mixture, beating on low speed after each addition just until combined.
  • Pour batter into prepared pan, spreading evenly.
  • 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.
  • Remove cake from pan; cool completely on rack.
  • Brush top and side of cake with the 2 tablespoons bourbon.

Frosting

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

Hard Sauce

  • Place egg yolks in a medium bowl; beat with a fork until combined. Set aside.
  • In a small heavy saucepan, combine butter and sugar. Cook and stir over medium heat until butter is melted and mixture is bubbly.
  • Gradually whisk butter mixture into egg yolks.
  • 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.
  • Remove from heat. Stir in whiskey. If necessary, stir in hot water, 1 teaspoon at a time, to reach desired consistency.
  • 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).