Welcome to a culinary adventure that promises to delight your senses and elevate your baking skills! Today, we’re diving into a recipe that marries the rich, deep flavors of bourbon and chocolate with the fresh, tangy essence of blackberries. The Bourbon Chocolate Cake with Blackberry Buttercream is not just a dessert; it’s a celebration of contrasting flavors and textures that come together in perfect harmony. Whether you’re a seasoned baker or a curious beginner, this cake will add a touch of sophistication to your repertoire and a wow factor to your table.
Ingredients:
Let’s start by gathering the ingredients for this decadent creation. This recipe serves up to create a magnificent 9-inch cake that’s bound to impress.
For the Cake:
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 tablespoons bourbon
- 1 cup hot coffee
For the Blackberry Buttercream:
- 4 egg whites
- 1 1/4 cups sugar
- 3/4 pound unsalted butter (3 sticks), softened and cut into pieces
- 1 1/4 cup pureed blackberries
Directions:
Cake Preparation:
- Preheat your oven to 350 degrees. Grease and line the bottom of 3 9-inch cake pans with wax paper for easy removal.
- In the bowl of an electric mixer fitted with a paddle attachment, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In a separate bowl, combine the buttermilk, oil, eggs, vanilla extract, almond extract, and bourbon.
- With the mixer on low, gradually add the wet ingredients to the dry ingredients until just combined.
- Pour in the hot coffee and mix until the batter is smooth.
- Divide the batter evenly among the prepared pans and bake for 20-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Blackberry Buttercream:
- Combine egg whites and sugar in a heatproof bowl set over a pot of simmering water. Whisk continuously until the sugar has dissolved, and the mixture reaches 160 degrees.
- Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 5 minutes.
- Reduce the speed to medium and add the softened butter one piece at a time until fully incorporated.
- Switch to the paddle attachment, add the pureed blackberries, and mix on low speed. Then, increase to medium speed until the buttercream is smooth and fluffy.
Assembly:
With your cakes cooled and your buttercream whipped to perfection, it’s time to assemble this masterpiece. Spread a generous layer of Blackberry Buttercream between each layer of cake, stacking them as you go. Once assembled, use the remaining buttercream to cover the top and sides of the cake. For an elegant finish, decorate with fresh blackberries or chocolate shavings.
This Bourbon Chocolate Cake with Blackberry Buttercream is not just a dessert; it’s a journey through flavors and textures that will leave your guests asking for the recipe. So, tie your apron, preheat your oven, and get ready to indulge in a slice of heaven that’s as delightful to eat as it is to make. Happy baking!
Does this cake need to be refrigerated?
No, this cake does not need to be refrigerated. You can store it at room temperature for up to 2-3 days if it’s covered properly. Enjoy!
Do you leave the seeds in the blackberry puree?
Oh gosh I bet this would be amazing with that new blackberry crown royal!
Is there a preferred or recommended bourbon to use?
can you use frozen blackberries
Yes
You need to strain the seeds out of your blackberries!
Peaks did not form. What’s wrong?
If the peaks did not form when making the blackberry buttercream, there could be a few reasons why:
Sugar Dissolution: Ensure that the sugar has completely dissolved in the egg whites before removing them from the heat. If the sugar is not fully dissolved, it can prevent the egg whites from reaching stiff peaks.
Temperature: Make sure the egg whites reach 160 degrees Fahrenheit while heating over the simmering water. This ensures that any potential bacteria in the egg whites are killed and helps stabilize the mixture for whipping.
Whipping Time: Whip the egg whites and sugar mixture on medium-high speed until stiff peaks form. This can take around 5 minutes with a stand mixer. Be patient and allow enough time for the mixture to reach the desired consistency.
Butter Temperature: Ensure that the butter is softened to room temperature before adding it to the whipped egg whites. If the butter is too cold, it may not incorporate properly, leading to issues with achieving stiff peaks.
Overmixing: Be cautious not to overmix the buttercream once the butter is added. Overmixing can cause the buttercream to become too soft or even separate. Once the butter is fully incorporated and the mixture is smooth and fluffy, stop mixing.
By troubleshooting these factors, you should be able to achieve stiff peaks and create a smooth and fluffy blackberry buttercream for your Bourbon Chocolate Cake.
So my buttercream was perfect, until I added the pureed berries. Now it’s all runny and not fluffy at all. Now what do I do?
I’m sorry to hear that! When adding pureed berries to buttercream, it can sometimes cause it to become runny due to the extra liquid. Here’s what you can try to fix it:
Chill the buttercream: Place the runny buttercream in the refrigerator for about 15-20 minutes to allow it to firm up slightly. This might help it regain some of its fluffiness.
Whip it again: Once chilled, take the buttercream out and whip it again with a stand mixer or hand mixer. Sometimes, additional whipping can help incorporate air back into the mixture and improve the texture.
Adjust consistency: If the buttercream is still too runny after chilling and whipping, you can try adding more softened butter, a tablespoon at a time, until you reach the desired consistency. Then whip it again to incorporate the added butter.
Use as a filling: If you’re unable to achieve the desired fluffy consistency, you can still use the runny buttercream as a filling between the cake layers. Simply spread it evenly between the layers and proceed with assembling the cake.
I hope these suggestions help salvage your buttercream! Let me know if you have any other questions.
I made this yesterday for Easter. The cake was amazing. And the Forster recipe was very easy to follow and complete with out prior experience making any sort of frosting. 10 out of 10.
Is there a non-alcoholic version? Can I omit or use another liquid in place of the bourbon? I considered vanilla, but 3 tablespoons would be too much.
Yes, there are non-alcoholic substitutes you can use in place of bourbon, depending on what you’re making.
Vanilla Extract: You’re right that using it in the same quantity as bourbon might be too much due to its potency. You could use a smaller amount of vanilla extract (about 1 teaspoon) and combine it with another liquid to make up the volume. Vanilla gives the sweetness and depth that bourbon would, albeit without the alcoholic warmth.
When making the cake for you use the whole eggs or yokes.i know for the buttercream it’s egg whites. Sorry just learning