Bourbon Chocolate Cake //


So it was my birthday a couple weeks ago. so as I slowly slide into the final year of my twenties (sob!) I figured the best way to celebrate was with my two favourite things: booze and chocolate. This cake is rich, dense, delicious, with just a subtle hint of booze to give it a kick.



140g dark chocolate, broken into pieces

230g unsalted butter, softened

450g caster sugar

3 medium eggs

1 tbsp vanilla

1 tbsp baking powder

2 tbsp cocoa powder

pinch of salt

100ml brewed espresso

100ml bourbon whisky

250g plain flour




. Pre-heat oven to 160c. Grease and line a deep, 20cm wide cake tin. Melt chocolate in a heatproof bowl over a pan of simmering water. Put to one side to cool slightly.

. Sift together all your dry ingredients. In a separate bowl, beat butter until light and fluffy, then add sugar. Add the eggs one at a time, adding a couple of spoonfuls of flour to prevent curdling.

. Fold through the melted chocolate, bourbon and coffee, until all combined.

. Pour cake into prepared tin, and bake for 90 minutes, or until a skewer comes out slightly sticky but not wet (it’s meant to be a moist cake). If your oven runs hot like mine, check it halfway through and if it’s getting too dark on the top, cover it with a bit of tinfoil. Once baked, remove and allow to cool completely in the tin before removing to decorate.

. You can decorate this cake several ways – whipped cream and fresh raspberries, or buttercream. I made a bourbon and maple glaze by heating together 75ml of maple syrup, 100ml of bourbon and a few drops of vanilla extract, poking holes all over the cake and slowly pouring it over. I think crushed some toasted walnuts and sprinkled them on top.


Mmmmm, delicious! Enjoy! Let me know if you give it a whirl!

PS: Do you follow me on Pinterest or Instagram? I’m addicted, come join me!


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