A Triple Chocolate Bourbon Cake

What cake do you make when you have to celebrate a birthday on 31st December? Simple, a boozy one.

My husband only wants chocolate cake for his birthday, every year. So I try to reinvent the same chocolate cake every year. This year I decided to go for this Chocolate Bourbon cake because I know it’s an amazing flavor combination that works really well. I was a bit confused between whether to go for Whiskey or Bourbon, but finalized for Bourbon as it adds a bit of sweetness against the dark chocolate.

There’s the elements to this cake and for an amazing flavor bomb, you should do all three – the chocolate bourbon cake sponge, a chocolate bourbon ganache and a chocolate bourbon glaze. So without further-a-do, let’s get into the recipe.


For the cake

  • 2 cups (250 grams) of all-purpose flour
  • 3/4 cup (100 grams) cocoa powder
  • 2 tbsp (20 gram) instant coffee powder
  • 1 1/2 tsp (10 grams) baking powder
  • 1 1/2 tsp (10 grams) baking Soda
  • 1 cup (125 gram) sugar (can adjust according to preference)
  • 3 eggs
  • 1/2 cup dark chocolate (55%-60% Cocoa)
  • 1 1/2 tsp vanilla extract
  • 200 gram butter
  • 100 gram milk
  • 150 gram boiling water
  • 2 tbsp good quality Bourbon
  • A pinch of salt

For the Chocolate Ganache

  • 150 grams of dark chocolate (55%-60% cocoa), finely chopped
  • 125 gram heavy cream
  • 2 tbsp bourbon

For the Chocolate Glaze

  • 1/2 cup (75 gram) heavy cream
  • 1/4 cup (50 gram) butter
  • 1/4 cup bourbon
  • 100 grams dark chocolate


  1. Start with the chocolate ganache as it would need some time to cool and set. Simply heat up the cream and pour it on the finely chopped chocolate. Let it sit for 2 minutes undisturbed. The chocolate will melt from the heat of the cream. After 2 minutes, stir it well until all the chocolate and cream is combined. If you still have some pieces of chocolate left, put the mixture on a double boiler (a separate bowl on top of a pot with boiling water) and mix well. Take it off the heat and add the bourbon. Mix well. Let it cool to room temperature and then put it in fridge for 30 minutes to set a bit.
  2. To start with the cake sponge, in a bowl shift flour, cocoa powder, baking powder and baking soda. Add salt and coffee powder. Mix them well with a spatula.
  3. Melt the chocolate, in a double boiler. Add the warm milk to prevent it from solidifying.
  4. Pre-heat the oven at 180 degree Celsius and line 2 round baking trays with parchment paper. coat them lightly with cocoa powder. I used two 6 inch 1/2kg round pan.
  5. In a separate bowl, whisk together butter and sugar. Once pale, add one egg at a time and beat it. Once all the eggs are mixed in and you have a smooth mixture, add the chocolate & milk mixture. Whisk it all together.
  6. Next, add the dry ingredients to the wet ingredients little by little. Mix them roughly with a spatula. Once all the dry ingredients are mixed, add the boiling water. Mix till incorporated. DO not over mix it. Add the vanilla extract and the bourbon.
  7. Pour the mixture in the two pans prepared. I had approximate 625 grams of mixture in each bowl. Level the top and put it in the oven for around 40 minutes. I had the convection fan on. Adjust the timing as per your oven.
  8. Once done, take it out and let it sit for 10 minutes in the pan. Then take it out of the pan and let the sponges cool completely.
  9. For the chocolate glaze, again in a double boiler, add the chopped chocolate, cream and butter. Keep stirring them until completely melted. Take it off the double boiler and mix in the bourbon. Let it cool and then put it in a bottle or piping bag.
  10. Once the sponge is cooled completely, level the top. Put the ganache on one layer and then add the second sponge. Cover the top and the sides with the ganache. I prefer a semi-naked frosting on the sides. Drizzle the glaze from the side to get that nice pouring effect. Also cover the top of the cake with the glaze.
  11. There you have your Triple chocolate bourbon cake. You can adjust the quantity of the bourbon basis preference. I wanted it a bit more boozy hence had a higher amount in the glaze. You can replace the bourbon with good whisky as well. Enjoy the rich delicious goodness.

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