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Bourbon and Honey Chocolate Cake

Bourbon and Honey Chocolate Cake | BourbonAndHoney.com
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A delicious layered chocolate cake with a honey vanilla frosting. This recipe is perfect for celebrating!

Ingredients

Scale
  • Cake
  • 1/2 cup unsweetened cocoa powder plus 2 tablespoons for dusting pan
  • 1 ounce chopped dark chocolate (about 2 tablespoons)
  • 1/3 cup hot strongly brewed coffee
  • 2 tablespoons bourbon whiskey
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon coarse kosher salt
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 3 tablespoons honey
  • 1/4 cup butter, melted
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • Honey Vanilla Frosting
  • 1/4 cup honey
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Instructions

  1. For the cake: Heat oven to 350ºF. Grease two 8×2-inch cake pans then dust with 2 tablespoons cocoa powder, knocking out excess. Line bottom of pan with a round of parchment paper, grease and dust the parchment with cocoa powder.
  2. In a small bowl, whisk together chocolate, coffee and bourbon. Set aside to cool.
  3. Whisk together flour, sugar, 1/2 cup of the cocoa powder, baking soda, baking powder, and salt until evenly combined.
  4. In the base of an electric mixer beat eggs for 3 minutes until light. Mix in the cooled coffee bourbon mixture, honey, melted butter, buttermilk, and vanilla. Add the dry ingredients and gently mix in just until completely combined.
  5. Divide batter among the 3 prepared cake pans. Bake18 to 22 minutes or until toothpick inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on cooling rack; about 1 hour.
  6. For the frosting: In medium saucepan, whisk the 1/4 cup honey and 3 tablespoons flour into the 1 cup of milk until smooth. Place over medium heat, stirring constantly until it becomes very thick and begins to bubble, about 8 to 10 minutes. Cover with waxed paper directly on the surface and cool to room temperature, about 30 minutes.
  7. In a large bowl, beat 1 cup of butter for 3 minutes with electric on medium-high speed until smooth and creamy. Gradually add 3/4 cup of sugar, beating continuously for 3 minutes or until fluffy. Add 1 teaspoon of vanilla and mix well.
  8. Add the cooled and thickened milk mixture, and continue to beat on medium-high speed for 5 minutes, until very smooth and whiter in color. Cover bowl and refrigerate for 15 minutes. Layer and frost the cooled cakes with the honey vanilla frosting.
  9. Serve the cake immediately or store, covered, in the refrigerator.

Notes

The baked cake layers can be made up to 1 day ahead. Wrap them tightly in plastic wrap and store in the refrigerator.

Nutrition

Find it online: https://www.bourbonandhoney.com/bourbon-and-honey-chocolate-cake/