I love bourbon and chocolate together, and this recipe had both, so I gave it a whirl. Like another reviewer said, if you take it in steps, it's not bad. I followed it exactly. If your one of those people who start getting brave and eye balling everything, might wanna stop yourself on this recipe. It might get you into a fix. But follow to the dot, and you should have a good cake. Be sure to pour the praline frosting when it's just starting to thicken and warm enough to spread. The only thing I did different was I used a devils food cake mix and doctored it up a bit. It saved time and made the cake a bit taller, which is what I prefer.
Bourbon-Chocolate Cake With Praline Frosting
Impress your friends and family with this 3-layer chocolate cake featuring two of the South's favorite indulgences: pralines and bourbon. And when those two are combined with rich chocolate, you get pure decadence.
More From Southern Living
Chill Time: 30 Minutes
- 1 cup butter
- 1/4 cup unsweetened cocoa
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- Chocolate Ganache
- Praline Frosting
- Bourbon Glaze
- 1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
- 2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
- 3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.
- 4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.)
- 5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.)
- 6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
Only you will be able to view, print, and edit this note.Add Note