Bourbon Chocolate Cake with Blackberry Buttercream
Indulge in a decadent and sophisticated dessert that combines the rich flavors of chocolate, bourbon, and blackberries. This Bourbon Chocolate Cake with Blackberry Buttercream is perfect for special occasions or when you want to impress with a show-stopping dessert. Moist layers of chocolate cake infused with bourbon, complemented by a velvety blackberry buttercream, create a dessert experience that is nothing short of spectacular.
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 2 cups sugar
- ¾ cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 tablespoons bourbon
- 1 cup hot coffee
For the Blackberry Buttercream:
- 4 egg whites
- 1 ¼ cups sugar
- ¾ pound unsalted butter (3 sticks), softened and cut into pieces
- 1 ¼ cup pureed blackberries
Directions
1. Preheat the oven:
Begin by preheating your oven to 350°F (175°C). Grease three 9-inch cake pans and line the bottoms with wax paper for easy removal.
2. Prepare the dry ingredients:
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine the wet ingredients:
In a separate bowl, mix the buttermilk, canola oil, eggs, vanilla extract, almond extract, and bourbon until smooth.
4. Mix the batter:
Slowly add the wet ingredients to the dry ingredients while mixing on low speed. Once combined, pour in the hot coffee and mix until fully incorporated. The batter will be thin.
5. Bake the cakes:
Divide the batter evenly between the prepared cake pans. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before removing and frosting.
6. Make the buttercream:
For the buttercream, place the egg whites and sugar in a heatproof bowl over simmering water. Whisk continuously until the sugar has dissolved and the mixture reaches 160°F (70°C).
7. Whisk the egg whites:
Transfer the egg white mixture to a stand mixer fitted with a whisk attachment. Whisk on medium-high speed for about 5 minutes until stiff peaks form and the mixture has cooled.
8. Add the butter:
Reduce the mixer speed and gradually add the softened butter piece by piece. If the buttercream appears to soften, continue whisking until it regains its firmness.
9. Fold in the blackberry puree:
Gently fold in the pureed blackberries, and whisk until the buttercream is fluffy and fully combined.
10. Assemble the cake:
Once the cakes have cooled, spread a generous layer of blackberry buttercream between each cake layer. Frost the top and sides, smoothing the buttercream for a sleek finish. Slice, serve, and enjoy!
Baking Tips:
- Hot Coffee: Don’t skip the coffee! It enhances the chocolate flavor and ensures a moist cake texture.
- Room Temperature Ingredients: Make sure the butter and eggs are at room temperature for smoother mixing.
- Blackberry Puree: Strain the blackberry puree to remove seeds for a smooth buttercream texture.
Recipe Details:
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
- Servings: 12
- Calories: 520 kcal per slice
This Bourbon Chocolate Cake with Blackberry Buttercream is the perfect balance of rich, bittersweet chocolate, bold bourbon, and sweet, fruity buttercream. Each bite is a delightful explosion of flavors, making it a dessert your guests will rave about!
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Bourbon Chocolate Cake with Blackberry Buttercream
- Total Time: 1 hour
- Yield: 12 1x
Description
This Bourbon Chocolate Cake with Blackberry Buttercream brings together the richness of dark cocoa with a hint of bourbon, perfectly complemented by the light and fruity blackberry buttercream. The moist cake layers, infused with coffee and bourbon, are balanced by the silky buttercream, making every bite a decadent experience.
Ingredients
For the Cake:
1 ¾ cups of all-purpose flour
2 cups of sugar
¾ cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
½ cup canola oil
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
3 tablespoons bourbon
1 cup hot coffee
For the Buttercream:
4 egg whites
1 ¼ cups sugar
¾ pound unsalted butter (3 sticks), softened and cut into pieces
1 ¼ cup pureed blackberries
Instructions
Preheat the oven to 350°F (175°C). Grease and line the bottom of three 9-inch cake pans with wax paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
In a separate bowl, combine the buttermilk, oil, eggs, vanilla extract, almond extract, and bourbon.
With the mixer on low speed, slowly add the wet ingredients to the dry ingredients.
Add the hot coffee and mix until fully combined. Divide the batter evenly among the prepared pans.
Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
For the buttercream, place the egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C).
Transfer the bowl to a mixer and whisk on medium-high speed for about 5 minutes, until stiff peaks form.
Lower the speed and add the softened butter piece by piece until fully incorporated. If the mixture becomes soft, whisk again until stiff peaks form.
Slowly fold in the blackberry puree. Continue whisking until the buttercream is firm and fluffy.
Once the cakes have cooled, spread the blackberry buttercream between each layer and over the top and sides of the cake. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520