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Bourbon Chocolate Tipsy Cake!

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!

Course Dessert
Cuisine American
Keyword Bourbon Chocolate Tipsy Cake
Prep Time 35 minutes
Cook Time 1 hour
chilling 15 minutes
Total Time 1 hour 35 minutes
Servings 10 servings
Author Amanda Rettke

Ingredients

Bourbon Cake

  • 1 tbsp. unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 oz unsweetened chocolate chopped
  • 2 oz sweet baking chocolate chopped
  • 1/4 cup instant coffee crystals or instant espresso coffee powder
  • 2 tbsp. boiling water
  • 1/2 cup bourbon
  • 1 cup (226g) unsalted butter, softened
  • 2 cups granulated sugar
  • 3 eggs
  • 1 1/2 tsp. vanilla
  • 2 tbsp. bourbon
  • 2 tbsp. bourbon

Chocolate Sour Cream Frosting

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

Hard Sauce

  • 4 egg yolks
  • 1 cup (226g) butter
  • 1/2 cup granulated sugar
  • 1/4 cup whiskey or milk
  • Hot water

Instructions

Cake

  1. Preheat oven to 325 degrees F.
  2. Prepare 3 8-inch round cake pans.
  3. In a medium bowl 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. Microwave, uncovered, 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.
  6. Add enough cold water to coffee to measure 1-1/2 cups. Stir in the 1/2 cup bourbon.
  7. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar.
  8. Beat until combined, scraping side of bowl occasionally.
  9. Add eggs, one at a time, beating well after each addition.
  10. 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.

  11. Pour batter into prepared pan, spreading evenly.

  12. 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.

  13. Remove cake from pan; cool completely on rack.

  14. Brush top and side of cake with the 2 tablespoons bourbon.

Frosting

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

Hard Sauce

  1. Place egg yolks in a medium bowl; beat 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).