It was Byron's birthday the other day and as a special surprise I baked him a cake. Not just any ordinary cake, oh no. This cake has bourbon in it. Bourbon EVERYTHING. There's bourbon in the cake, bourbon in the buttercream and it's topped off with a delicious, dark chocolate glaze....with bourbon in it.
He told me it was so good that I just had to put it on my blog, so here it is.
2 cups plain flour
2 teaspoons baking powder
1/4 teaspoon salt
170 grams (12 tablespoons) unsalted butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
6 egg whites
1/2 cup milk
4 dashes bourbon
340 grams unsalted butter, softened
3 cups pure icing sugar
1 tsp. vanilla extract
3 dashes bourbon
Dark Chocolate Bourbon Glaze
1 block dark chocolate/ a packet of melts works great!
1/2 cup milk
4 dashes bourbon
- Prepare two similar sized cake pans (I used 8-inch pans) by greasing and putting in a circle of baking paper at the bottom.
- Preheat the oven to 175C.
- Combine flour, baking powder and salt in a bowl.
- In a separate bowl, beat butter and sugar on medium speed until soft. It will also be a lighter colour than before. Beat in vanilla.
- In a third bowl, whisk together the egg whites, bourbon and milk.
- In the butter bowl, reduce beaters to low speed and beat in about 1/4 of the flour mixture then 1/4 of the milk mixture. Continue to alternate mixtures until they are all combined. Scrape down the sides and ensure the batter is smooth.
- Pour half the batter into the prepared tins.
- Bake in oven for 30-35 minutes. Check if the centre is done by using a toothpick/skewer. If it comes out clean then the cakes are done.
- Remove from oven and let sit in tin for 5 minutes before removing and transporting to a wire rack to cool.
As the cakes cool, you can now make your buttercream (which can be made ahead of time- just always bring to room temperature before using.)
To make the buttercream:
- Either use beaters or a whisk attachment on a stand mixer to mix together the butter and icing sugar. Start at a low speed and gradually increase to high speed, mixing for about 3 minutes.
- Add bourbon and vanilla and beat again until incorporated and fluffy.
- Once cakes are cooled, spread buttercream on top of one of the cakes, sandwiching it with the other.
To make the dark chocolate bourbon glaze:
- Bring milk and bourbon to a slow boil in a saucepan, stirring constantly.
- Add chocolate chips to a bowl and pour the hot milk/bourbon mixture over the top.
- Cover the bowl with a plate and let sit for 3-5 minutes.
- Remove plate and stir. If the mixture is too runny, just let some of the milk out. The mixture should be smooth and just a bit runny.
- Pour the mixture over the cake which should be on a removable surface covered in baking paper, ensuring you cover every part of the cake. I used my spatula to get it in every nook and cranny.
- Leave for a few minutes until the glaze hardens a little bit into a kind of icing.
I chose to decorate my cake very plainly, with caramel chips. You can add whatever you like! Sprinkles or white chocolate chips would work divine!
Here's what my cake looked like after I glazed it:
So messy! But it turned out wonderful and delicious! Maybe just don't drive after you eat it ;)