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Jan 1, 2007 04:34 PM

Chocolate Bourbon Cake with Caramel Frosting - THANKS Andiereid!

Thanks to Andiereid for posting this recipe:

This was my NYE dessert and it was fabulous. Where to start...

Frosting - I am not a frosting person. Typically, I usually half or third a recipe because I use frosting sparingly. But, for some reason, I spaced when I was making this and made the whole thing. Boy, am I glad I did. The caramel flavor was outstanding. Burnt sugar in a whipped cream form. Even before I beat this into frosting, it was delicious. I even hesitated in adding the bourbon because it tasted so good without it. But, I am a bourbon fan and love bourbon whipped cream, so in it went. Also, the color of the frosting is very pleasing to the eye.

Cake - basic chocolate cake recipe. What makes the cake special are the 2T of bourbon brushed on to each layer. As I was brushing, I thought it was a lot of bourbon. Mostly because I had brushed the entire cake and I still had bourbon in the bowl. But, the bourbon subtlely infused with the chocolate. What can I say about it? Not much more because I am totally enamored with the cake. We ate a quarter of the cake (there were 5 of us) I gave a quarter of the cake away and we still have half left! Perfect for a rainy New England day.

Andiereid, I can't thank you enough for taking the time to share and to post this recipe.

Picture of cake:

Inside of cake:

Slice of cake:

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  1. Yaay! Beetlebug! That turned out beautifully! Now you see why I am also in love with that cake. It's one of my all-time favorites, and always a hit. Even with people who don't love bourbon.

    So glad you enjoyed it! It keeps pretty well in the fridge for several days.

    Cheers and Happy New Year!


    1. your recipe link goes to a picture of a plate of food. could you repost the correct link, please. i'd love to try this recipe!

      2 Replies
        1. Oh my! WowI I just saw this - I am so excited you're making this for Cinco de Mayo. I think E is even more excited than me ; )

          2 Replies
          1. re: Rubee

            It's a booze-y dessert which is perfect for non-dessert eating, cocktail drinkin' hounds.

            1. re: beetlebug

              Are you talkin' to me? heh heh.

              Really it looks gorgeous, and absolutely delicious, as does everything you report on. And Andiereid, I'm sure we're all going to be toasting you at least once. : )

          2. Is this recipe still available? I made a cake similar to this many years ago, from an old issue of Bon Appetite. It is my husband's 60th birthday and I know he'd just looooovvvve that caramel icing just one more time.

            1 Reply
            1. re: Foodie1584

              It's in the thread Andiereid links to in her second post above.