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Bourbon Chocolate Cake with Blackberry Buttercream

Decadent Bourbon Chocolate Cake with Blackberry Buttercream finished dish
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Get ready to indulge in a decadent dessert with our Bourbon Chocolate Cake, topped with luscious Blackberry Buttercream. This cake is perfect for celebrating special occasions or simply satisfying your sweet tooth.

Ingredients

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  • 3/4 cups cocoa powder
  • 1 cup buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup hot coffee
  • 2 large eggs
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 3 tablespoons bourbon
  • 1/4 teaspoon almond extract
  • 1/2 cup canola oil
  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar (for buttercream)
  • 3/4 pound unsalted butter (3 sticks), softened
  • 1 1/4 cup pureed blackberries
  • 4 egg whites

Instructions

  1. Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans and line the bottoms with wax paper.
  2. In the bowl of an electric mixer fitted with a paddle attachment, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, mix the buttermilk, canola oil, eggs, vanilla extract, almond extract, and bourbon.
  4. With the mixer on low speed, gradually add the wet ingredients to the dry ingredients until combined. Slowly mix in the hot coffee until the batter is smooth.
  5. Divide the batter evenly among the prepared pans. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  6. In a heatproof bowl, combine the egg whites and sugar. Place the bowl over simmering water and whisk constantly until the sugar has dissolved and the mixture reaches 160°F (70°C).
  7. Transfer the bowl to a stand mixer fitted with a whisk attachment. Beat on medium-high speed for about 5 minutes, or until stiff peaks form and the mixture has cooled to room temperature.
  8. Reduce the mixer speed to medium and add the butter, one piece at a time, beating well after each addition.
  9. Switch to the paddle attachment and add the pureed blackberries. Mix on low speed until the buttercream is smooth and well combined.
  10. Place one cake layer on a serving plate and spread a generous amount of buttercream on top. Repeat with the remaining layers, then frost the top and sides of the cake with the remaining buttercream.

Nutrition

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