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Chocolate Bourbon Cake

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“My friend Judy celebrated Thanksgiving with a sumptuous meal and for dessert she served an array of different pastries and one of them was this Chocolate Bourbon Cake. A wonderful time was had by all and with time I will post some of the fantastic foods from that beautiful evening. She made two and three of everything so as to be able to feed a couple other families - it was lovely!”
READY IN:
24hrs 20mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. MAKE COFFEE-BOURBON SYRUP:
  2. Bring sugar, eater and coffee to a boil in a medium saucepan over medium-high heat.
  3. Cook 5 minutes; remove from heat & stir in bourbon.
  4. MAKE CHOCOLATE-BOURBON CAKE:
  5. Preheat oven to 375°F
  6. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
  7. Combine bourbon and sugar in a large saucepan; bring mixture to a boil.
  8. Remove from heat, and add chocolate and butter, stirring until smooth.
  9. Set aside, and let cool to room temperature.
  10. Beat in eggs, one at a time, until very well blended.
  11. Fold in flour and 1 1/2 tablespoons cocoa powder.
  12. Pour batter into prepared cake pan.
  13. Set pan in a large roasting pan filled to depth of 1 inch with hot water.
  14. Bake at 375°F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
  15. Cool cake; cover and refrigerate 6 hours or overnight.
  16. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder.
  17. Top with hazelnuts.
  18. ENJOY!

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