Chocolate Cake W Praline Frosting Bourbon Glaze Recipes

BOURBON TRIPLE CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Line two 8-inch cake pans with parchment circles and spray thoroughly with nonstick baking spray.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa, baking powder, baking soda and salt. In a large measuring cup, blend the eggs, sour cream and vanilla.
• In a stand mixer fitted with the paddle attachment, blend the melted butter and oil on low speed until incorporated. Mix in the coffee and bourbon. Slowly add the flour mixture; mix until smooth. Add the egg mixture and mix until thoroughly blended.
• Divide the batter between the prepared cake pans. Bake for 35 to 40 minutes, until an inserted toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto a cooling rack and let cool completely.
• While cakes are in the oven, whip up the filling: Melt the baking chocolate in a microwave-safe bowl until smooth. Set aside to cool.
• In a stand mixer fitted with the whisk attachment, beat the salted butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Drizzle in the melted chocolate and vanilla and whip until combined. Adjust the mixer to medium speed and add the eggs, one at a time, mixing for 5 full minutes between each addition. Once the eggs are incorporated, chill the filling for 30 minutes to firm up.
• For the ganache: Place the bittersweet chocolate in a metal bowl. In a saucepan over medium heat, bring the heavy cream just to a boil, then pour it over the chopped chocolate. Whisk until smooth. Let cool to room temperature.
• To assemble the cake: Level and split the cake layers with a serrated knife. Layer the ganache and filling alternately to build an attractive layer cake. Chill the cake completely, then pour lukewarm ganache over the top, allowing plenty to drip down the sides of the cake.
• When you can't hold back any longer, slice and enjoy!

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE CAKE W/ PRALINE FROSTING & BOURBON GLAZE

Steps:

• 1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.) Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.) Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
• 2. CHOCOLATE GANACHE: Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.
• 3. PRALINE FROSTING: Roast pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.
• 4. BOURBON GLAZE: Melt 4 tablespoons butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.

BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING RECIPE - (3.5/5)

Steps:

• Preparation 1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside. 2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool. 3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans. 4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.) 5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.) 6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake. *Chocolate Ganache* Ingredients 2 cups (12 oz.) semisweet chocolate morsels 1/3 cup whipping cream 1/4 cup butter, cut into pieces Preparation 1. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes. *Praline Frosting* Ingredients 1/2 cup chopped pecans 2 tablespoons butter 1/2 cup firmly packed light brown sugar 3 tablespoons whipping cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract Preparation 1. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once. 2. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly. *Bourbon Glaze* Ingredients 4 tablespoons butter 1/4 cup granulated sugar 1/4 cup brown sugar 1 teaspoon vanilla extract 1/3 cup bourbon Preparation 1. Melt 4 Tbsp. butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.

BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING

Steps:

• Grease bottoms of 3 8-inch round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set aside.
• Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
• Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin). Pour batter evenly into prepared pans.
• Bake at 350°F for 25 to 28 minutes or until a wooden toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cakes will appear thin).
• Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake). Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired).
• Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.

CHOCOLATE BOURBON CAKE

Steps:

• Head on over to Epicurious for instructions. (Use the teaspoon of instant espresso powder and the 1 ½ cups of water instead of coffee).
• Add cream, butter, espresso powder, vanilla and salt into a saucepan, bring to a boil and stir until you have a uniform consistency.
• Take off the heat and add the Bourbon.
• Pour the hot cream mix over the chocolate and let sit for 1 minute.
• Stir together until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of hot water to get rid of the last pieces of chocolate).
• Pour over the cake and let set.
• Serve with whipped cream and/or raspberry jam.

BOURBON-CHOCOLATE CAKE WITH PRALINE FROSTING

Steps:

• 1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
• 2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
• 3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.
• 4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.).
• 5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.).
• 6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
• Chocolate Ganache:.
• 1. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.
• Praline Frosting:.
• 1. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once.
• 2. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.
• Bourbon Glaze:.
• 1. Melt 4 tablespoons butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.

BOURBON CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM FROSTING AND BOURBON GLAZE

Steps:

• Preheat the oven to 350° and lightly spray cupcake pan with cooking spray. Line each cup with cupcake liners.
• In a small sauce pot, mix water with unsweetened cocoa powder. Bring to simmer and stir in bourbon. Simmer for about a minute and set aside to cool.
• In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
• Separately, whisk together the vegetable oil, vanilla extract, eggs and sour cream.
• On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium and beat for about two minutes.
• Lower the speed to low again and slowly pour in the hot cocoa mixture. Mix until just combined. Turn off the mixer.
• Using the spatula, scrape the sides and the bottom of the bowl, continue mixing with the spatula until the batter is smooth.
• Pour patter into the cupcake liners, filling them about 3/4 of the way. I use an ice cream scoop to get even amount of batter each time. Bake for 18-20 minutes. Do a toothpick test at 18 minutes to check for doneness.
• Cool completely before frosting.
• Glaze should be prepared ahead of time to allow it enough time to cool before adding to cupcakes.
• In a small sauce pot, over medium heat, whisk sugar and bourbon together and bring it to simmer. Cook for about 10-15 minutes, until the mixture is reduced in half. Cool completely.
• Warm the chocolate in a double boiler or in the microwave until melted and allow to cool slightly.
• Beat butter until it is fluffy (about 3-5 minutes) high speed, lower the speed to low and add in icing sugar and the egg yolk alternately, beating after each addition.
• The mixture should be very fluffy.
• With the mixer on medium low, gradually drizzle in melted chocolate.
• Transfer the frosting to the pastry bag and frost the cooled cupcakes.
• After the cupcakes are frosted, slowly drizzle with the glaze from the top, letting it pour down, and have some of it run off into the liner, that way it gets to the cupcake under the cupcake liner.