Bourbon Chocolate Layers (Print Version)
# Ingredients:
→ Cake Mix
01 -
3 large eggs
02 -
¾ cup sugar
03 -
½ cup unsweetened cocoa powder
04 -
6 ounces semisweet chocolate, chopped small
05 -
4 ounces (½ cup) unsalted butter
06 -
2 teaspoons vanilla extract
→ Whiskey Chocolate Filling
07 -
2 tablespoons hot water
08 -
2 tablespoons unsweetened cocoa powder
09 -
8 ounces milk chocolate, chopped finely
10 -
3 tablespoons bourbon whiskey
11 -
1½ cups heavy whipping cream
12 -
¼ cup powdered sugar (confectioner's)
→ Ganache Topping
13 -
18 ounces semi-sweet chocolate, finely chopped
14 -
2 tablespoons unsalted butter
15 -
1½ cups heavy cream
# Instructions:
01 -
Set oven to 375°F. Line a springform pan (about 8 inches) with parchment. Melt the butter with chocolate, then stir in sugar, eggs, cocoa, and vanilla. Bake for 25 minutes, then let it cool fully.
02 -
Blend hot water, bourbon, and cocoa together. Separately, melt the milk chocolate, then combine it with the cocoa mix. Whip cream along with sugar until peaks form, then carefully fold into the chocolate mixture. Evenly spread this mousse over the cooled cake.
03 -
Heat cream and butter until boiling. Pour the hot mix over chocolate pieces and wait 5 minutes. Stir the mixture until velvety smooth. Chill a cup of it for piping later, and use the rest to coat the cake.
04 -
Carefully take the cake out of the pan. Cover it with the ganache that’s at room temperature. Use the chilled ganache to pipe stars around the edges. Pop it in the fridge for at least 3 hours before digging in.
# Notes:
01 -
Store in the fridge until serving
02 -
Great if prepped 1-2 days early
03 -
Includes bourbon, so has alcohol