Nothing says Merry Christmas quite like chocolate and bourbon

By Kay Harrod, Published:

I’m calling this recipe my gift to you, especially you chocolate lovers. It is truly indulgent and will make a wonderful addition to your dessert buffet.

I got this recipe about a dozen years ago from a pastry chef at the Governor’s Mansion when I worked there. It is rich, dense, delicious and will serve at least a dozen people providing they are not chocoholics like me. If kept cold and covered it will keep for days. Makes a nice dessert to keep around in case company drops in.

Chocolate bourbon cake, from Jane Wilson

Grease and flour one tube pan. Preheat oven to 275 degrees.

Into a bowl sift two cups flour; add one teaspoon baking soda and a pinch of salt.

In the top of a double boiler set over simmering water, heat 1¾ cup of strong coffee and ¼ cup of bourbon for five minutes. Add five ounces unsweetened chocolate and two sticks of butter. Once butter is melted, remove from heat and stir in two cups sugar, stir well and let cool three minutes.

Transfer chocolate mixture to the bowl of an electric mixer. Add flour to chocolate mixture and turn beaters to low just to start flour incorporating. Add two eggs and one teaspoon vanilla and beat until smooth.

Pour mixture into prepared pan and bake for 1½ hours; maybe a little less. 

While I can’t find any recipe for an icing or glaze Judi gave me, you can do anything you want with this cake. It would be great served with peppermint ice cream and chocolate sauce.

Here’s the recipe I used.

  • 4 squares of semi-sweet chocolate 
  • ½ cup heavy cream
  • 2 teaspoons coffee mixed with one teaspoon bourbon  

Heat chocolate and cream in small sauce pan over low heat stirring constantly until chocolate is melted and mixture just comes to boiling – be patient. Remove from heat and cool to lukewarm; add coffee and bourbon mix.

Pour glaze on top of cooled cake. I set the cake I made recently outside to cool. Reserve about four tablespoons of glaze. Spread with spatula letting glaze run down side of cake to coat completely. Cool cake again.

Take the reserved chocolate and two tablespoons room temperature butter and mix with fork to incorporate. Take this mixture and either put in pastry bag or little sandwich bag; use a star tip in bag. If it seems thin, place in refrigerator for about 15 minutes. Pipe little rosettes in circles over cake. Don’t fret about this. I’m not a decorator, but this was fun and easy.

Being one who always enjoys sweet and salty, I took Fleur De Sel (finishing salt) and sprinkled it over the cake. It looked like little tiny ice crystals on the cake.

Keep cool until you are ready to serve. You could make this at least three days ahead. Bring it out of the fridge when you are ready to sit down to dinner.

Want to leave your comments?

Sign in or Register to comment.