Espresso Mascarpone

Chocolate Bourbon Cake

If you are looking for the most amazing decadent, no words can explain it chocolate cake, try this recipe out! Courtesy of  The Spice Train! The link is on the "Favorite Recipes by Others" Tab!

I topped my cake with homemade French Macarons, recipe to come soon!

Ingredients:

For the cake:

• ½ cup unsweetened cocoa powder, plus more to dust the pans
• ¾ cup brewed coffee or ½ teaspoon instant espresso powder and ¾ cup of water
• ¼ cup Bourbon
• 8 tablespoons unsalted butter
• 1 cup sugar
• 1 cup all-purpose flour
• ½ teaspoons baking soda
• ¼ teaspoon salt
• 1 large egg
• ½ teaspoon vanilla extract

For the frosting:

• 1 cup mascarpone, softened
• ¾ cup heavy cream
• 2 tablespoons plus 1 teaspoon sugar
• ½ teaspoon vanilla extract
• 1½ teaspoons instant espresso powder
• roasted coffee beans as garnish (optional)

Instructions:

For the cake:

1. Grease two 5-inch round pie cake pans (see notes), dust with cocoa powder and shake out the excess. Set aside.
2. Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes. While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly).
3. Divide the batter evenly between the two pans.
4. Bake until an inserted toothpick comes out clean (about 40 minutes).

For the frosting:

1. Whip all ingredients together until stiff.
2. Spread a layer of frosting between the two layers of cake and on top of the top layer.
3. Garnish with roasted coffee beans (optional).

Notes:

If you're using two 9-inch cake pans, double all measurements.