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:
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!