Perfect Chocolate Cake with Bourbon Creme Frosting
Moist. Maybe my least favorite word in the entire human language, but a cake isn't a cake without it! Cooking has always come easy to me, but baking is another story. It's not about throwing things together and randomly adding different herbs until it tastes good. There is an exact science to balancing the ingredients to make a cake work. You have to use the right flour, right baking powder/soda ratio, right amount of liquids. Try to go rogue and you could end up with a giant circle of cement. Just ask me about the time I accidentally used bread flour instead of all purpose flour in a spice cake. Spoiler alert: it was this morning and it was awful.
All of this to say, baking is not really my thing, but I have never messed up this chocolate cake. It is a tried and true recipe that I have made dozens of times. It is the perfect dessert to bring to any Christmas party this season!
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- Pinch of coarse salt
- 2 eggs
- 1 cup milk
- 1 stick butter [melted]
- 1 tablespoon vanilla extract
- 1 cup hot coffee
- Preheat oven to 350. Rub down two round cake pans with butter and sprinkle with flour.
- Put all dry ingredients (sugars, flour, baking soda, baking powder, and salt) together in a large bowl and combine with a whisk.
- Add in the eggs, melted butter, vanilla and milk.
- Beat with a mixer on a medium speed for 2-3 minutes.
- Pour in the hot coffee and use the whisk to incorporate it into the batter. (The batter will be very thin. So thin that you will think that either you did something wrong or I just tricked you into making the worst cake recipe ever. Fear not! It's supposed to have a thin consistency.)
- Pour batter into cake pans and bake for 35-40 minutes, or until a toothpick comes out clean when poked in the middle.
- Allow to cool for 15 minutes. Run a butter knife around the edges to help the cake pop out and transfer them to a cooling rack
- Wait until cake has cooled completely before applying frosting.
- 1 stick salted butter, softened
- 4 cups confectioners sugar
- 1/4 cup bourbon
- 4 tablespoons milk
- In a stand mixer (or a large bowl with hand mixer) beat butter until creamy.
- Add 3 cups confectioners sugar and beat until incorporated.
- Pour in the bourbon and beat for 1 minute.
- Alternate between the milk, one tablespoon at a time, and remaining confectioners sugar until desired consistency is reached.