Bourbon-Chocolate Cake With Praline Frosting

  • Pat1949 Posted: 11/12/08
    Worthy of a Special Occasion

    This cake is a little trouble to put together and a little expensive to make, but it was truly wonderful. I made it for a friend's birthday two years ago at her request. (She doesn't bake). now she asks me to make it every birthday and sometimes for no reason at all. I recommend it for special occassions. It is decadent and the bourbon glazeis what really makes it exceptional.

  • dragonflymak Posted: 06/25/10
    Worthy of a Special Occasion

    I have made this cake twice to rave reviews both times. I am looking forward to making it again next week for a party. This is a not a recipe for baking novices as the praline frosting is tricky. The first time I had to start over but the first batch i just poured onto wax paper and people loved it as pralines. Over all a decadently rich cake with great bourbon flavor, it is worth the time money and effort!

  • AngelEnraged Posted: 03/23/09
    Worthy of a Special Occasion

    This cake is DIVINE! Absolute godliness on a plate! At first I was a little skeptical and I admit it is a bit of work and takes some time when making the filling/frosting/glaze .... But WOW- what a reward. The Bourbon glaze really rounds this cake off. I will make this again! OUTSTANDING!

  • cjones60 Posted: 10/25/09
    Worthy of a Special Occasion

    I have to agree with all of you. This cake is absolutely amazing! The first time I made it I felt like I was in the kitchen all day, but oh man, was it ever worth it! Since then I have made it several times for many reasons, and for no reason at all. I have been asked by several people for this recipe and my boss asked if we could share it in our newsletter. The bourbon glaze has given me trouble a couple times, but I'm stubborn so I just start over, and OMG is it ever worth it!!

  • KatAlex Posted: 12/13/10
    Worthy of a Special Occasion

    This was delicious! I am really not much of a cake-baker but this totally fooled my guests into thinking I am a pro. It was a little more time-consuming than the recipe stated, but totally worth it. I will be making this again when I want to make an impression.

  • Janaline Posted: 03/14/10
    Worthy of a Special Occasion

    I Bake ALL THE TIME!Plus for EXTRA MONEY. This Cake has Great Flavor and it is Very Moist. BUT>>> it is TOO EXPENSIVE to me to have ONLY given it a TWO STAR! The Praline icing is to HaRD to spread. The CAKE will NOT look like the picture. The Praline Icing should be the LAST THING you make, it is only enough for the top of cake and NOT the sides.It is to tedious, not that I won't go the distance or SPEND to make something OUTSTANDING, BUT THIS JUST AIN'T IT!

  • KitEnthusiast Posted: 05/23/10
    Worthy of a Special Occasion

    This cake is definitely amazing! I agree that the frosting is difficult to spread; however, you can remedy that by adding either 1 more TBSP of the butter or cream. I've made this twice, both times for my husband's birthday and he LOVES it. I should mention that he is a Bourbon lover so this cake is right up his alley!

  • Kneadmoretime Posted: 07/27/10
    Worthy of a Special Occasion

    Fantastic special occasion cake. I would readily make it again even though it took several hours. I too would thin the praline icing a little and would have the cake slice as a meal unto itself, with coffee! It's so rich and decadent. If you're a chocolate lover, this is your cake.

  • poetryfan Posted: 10/08/10
    Worthy of a Special Occasion

    Although this cake is labor-intensive and best suited for very special occasions, it is a fantastic cake. I baked it for my husband's birthday; he had requested "something different." It definitely was, in a rich and elegant way. It was just as good days later. We also froze slices, and those held up well, also. I'll definitely make it again.

  • durhamhp Posted: 11/07/10
    Worthy of a Special Occasion

    This is a fantastic recipe. Lots of complimentary flavors. Although it can take a lot of work, if you do it in steps it's a breeze. Enjoy this perfect fall time cake!

  • BBWMolly Posted: 11/21/12
    Worthy of a Special Occasion

    I Made this cake just finished it. started at 6 ended at 9 but this is my first from scratch cake ever! :D IM proud. I used dark brown sugar intead of light for the praline frosting though so its really thick and crumbly but its actually really good and makes the cake have a interestingly good consistency i may make it like this next and call it chocolate bourbon praline crunch :D

  • roweena Posted: 08/06/12
    Worthy of a Special Occasion

    This is a very good cake. Yes, it takes time. No, it's not a breeze; but if you plan to do only this in the kitchen and clean as you go (& not get interrupted), you can do it pleasantly in 2.5 hrs. My cake layers were not as thick as the photo shows. With 3 layers & icing, it looked more like a 2 layer cake. Which was ok...just not the tall, bakery style cake look. Ganache was simple to make, as was the praline frosting. You just need to make sure each cools to the right consistency. I put ganache in refrigerator & stirred every 10 min. It took about 35 min like the recipe says. But if it gets too stiff, stir it until it gets 'thinner.' The praline frosting you have to catch just at the right time - don't get interrupted here. No refrigeration needed, just stir and then let sit, stir again. If too thin, it will ooze off the top. Put a spoonful on top to see how it will spread. Doesn't taste like pralines to me, though. My bourbon glaze only flamed for about 2 seconds - ??

  • Milady82 Posted: 01/29/14
    Worthy of a Special Occasion

    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.

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