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Bourbon Chocolate Cake with Blackberry Buttercream Recipe

Bourbon Chocolate Cake with Blackberry Buttercream Recipe
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★★★★★

4.8 from 11 reviews

This Bourbon Chocolate Cake with Blackberry Buttercream is a decadent and moist chocolate cake infused with rich bourbon and topped with a luscious blackberry-flavored buttercream. Perfect for celebrations or a special treat, this cake balances deep chocolate flavors with the bright tartness of blackberry reduction, creating a sophisticated dessert that will impress any crowd.

Ingredients

Scale

Cake

  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, shaken
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup freshly brewed hot coffee
  • ½ cup bourbon

Blackberry Reduction

  • 1 cup fresh blackberries
  • 1 tablespoon sugar
  • 1 tablespoon water

Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Blackberry reduction (from above)

Instructions

  1. Preparation: Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans. For easy removal of cakes, line the bottom with parchment paper.
  2. Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Wet Ingredients: In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
  4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently. Then slowly incorporate the freshly brewed hot coffee and bourbon into the batter, mixing until fully combined.
  5. Baking: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  6. Cooling: Remove cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer the cakes to wire cooling racks to cool completely.
  7. Blackberry Reduction: While the cakes bake and cool, place the fresh blackberries, sugar, and water in a saucepan over medium heat. Simmer for 10 minutes until the berries break down. Strain the mixture through a fine sieve to remove seeds and set the reduction aside to cool.
  8. Buttercream Frosting: In a large bowl, beat the softened unsalted butter until creamy and fluffy. Gradually add the sifted powdered sugar, beating well after each addition. Once smooth, mix in the bourbon, vanilla extract, pinch of salt, and the cooled blackberry reduction. Beat until light and fluffy.
  9. Assembly: Place the first cake layer on a serving plate. Spread a generous amount of the blackberry bourbon buttercream evenly over the top. Carefully place the second cake layer on top and use the remaining buttercream to frost the top and sides of the cake.
  10. Garnish: Adorn the finished cake with fresh blackberries or chocolate shavings for an elegant touch. Chill the cake slightly for easier slicing if desired, then serve and enjoy.

Notes

  • For best flavor, use freshly brewed hot coffee to enhance the chocolate taste and complement the bourbon.
  • If you prefer a less boozy cake, reduce the bourbon quantity slightly or substitute with vanilla extract.
  • Make sure the eggs are at room temperature to achieve a smooth, well-emulsified batter.
  • Allow cakes to cool completely before frosting to prevent melting the buttercream.
  • The blackberry reduction can be made a day ahead and stored covered in the refrigerator.
  • This cake pairs wonderfully with a glass of bourbon or a rich dessert wine.

Nutrition

Keywords: Bourbon chocolate cake, blackberry buttercream, chocolate cake recipe, bourbon dessert, blackberry cake, moist chocolate cake, homemade buttercream frosting

Find it online: https://stirringwithstella.com/bourbon-chocolate-cake-with-blackberry-buttercream-recipe-2/