Continuing our Old Elk Bourbon, @OldElkBourbon, infused desserts, we proudly present the Bourbon Chocolate Cake with Blackberry Buttercream. This fluffy, rich cake perfectly combines two of our favorite things: chocolate and bourbon. The tangy blackberry buttercream is the perfect complement and beautiful topping for this jaw-dropping dessert.
The Old Elk Way
The secret to Old Elk Bourbon's smooth taste are these three ingredients: malted barley, rye and corn. By investing in their bourbon and using four times more malted barley than traditional recipes, the bourbon generates sweet, light components. The malted barley, combined with a spicy essence of clove from the rye, and the traditional rich bourbon character from the corn, creates the overall robust taste profile. As you indulge in the Bourbon Chocolate Cake with Blackberry Buttercream, let the combination of ingredients engage your tastebuds.
Build Your Bourbon Chocolate Cake with Blackberry Buttercream
Follow along through the step-by-step process of building your own layered Bourbon Chocolate Cake with Blackberry Buttercream.
To kick things off, preheat the oven to 350 degrees. For this recipe, get ready to layer up the goodness. Grab three 9-inch cake pans. Grease and cover the bottom of the pans with wax paper. Now to start with the dry ingredients. Whisk together 1 3/4 cups of all-purpose flour, 2 cups of sugar, 3/4 cups cocoa powder, 2 tsp baking soda, 1 tsp baking powder and 1 tsp salt. Phew! We recommend whisking the dry ingredients together in the bowl of an electric mixer fitted with a paddle attachment. Things are about to get serious.
In a separate bowl, combine 1 cup of buttermilk, 1/2 cup canola oil, 2 large eggs, 1 tsp vanilla extract, 1/4 tsp almond extract and 3 tbsps bourbon. With the mixer on low speed, slowly add in the wet ingredients to your dry ingredients in your mixer. For an extra kick, throw in 1 cup of hot coffee to the mixer and combine it until smooth. And just like that we are ready for the oven! Pour the mixture evenly into the prepared cake pans and bake for 20 to 30 minutes.
Here's a challenge: can the icing make it all the way to the cake without a little taste? We don't blame you if you can't make it. In a blender or food processor, blend 1 cup of fresh or defrosted blackberries until they are pureed. After cleaning out your electric mixer bowl, beat 2 sticks, or 8 ounces of softened unsalted butter until it's completely smooth. Mix in your yummy blackberry puree and whisk until well mixed. Let's sweeten things up a bit! With the mixer on low speed, gradually add in 4 cups of sifted confectioners' sugar. Once all of the sugar has been incorporated, increase the speed to medium-high and mix in 1/2 tsp salt. Whisk for about 2 minutes.
You've done it! Frost your three cakes, layer them, or leave them as individual cakes.
Share your beautiful Bourbon Chocolate Cake with Blackberry Buttercream with friends and family, or eat it all yourself! That's okay, too. Stay tuned for our third and final Old Elk Bourbon infused dessert. You won't want to miss it!
Bourbon Chocolate Cake
- 1 3/4 cups of all-purpose flour
- 2 cups of sugar
- 3/4 cups cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3 tbsps bourbon
- 1 cup hot coffee
- 1 cup blackberries (fresh or frozen, defrosted)
- 8 oz. (2 sticks) unsalted butter, softened
- 4 cups confectioners' sugar (more if necessary), sifted
- 1/2 tsp salt
For the cake:
- Preheat oven to 350 degrees, grease and cover the bottom of 3, 9 inch cake pans with wax paper.
- Prepare you cup of hot coffee :)
- Whisk the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment.
- In another bowl, combine the buttermilk, oil, eggs, vanilla, almond, and bourbon.
- With the mixer on low speed, slowly add the wet ingredients to the dry.
- Next, add in the coffee and mix to combine.
- Pour the mixture evenly into the prepared cake pans and bake for 20-30 minutes.
For the buttercream:
- In a blender or food processor, blend the blackberries until you get a puree.
- Using an electric mixer, on medium speed, beat the soft butter until completely smooth.
- Put in the blackberry puree and whisk until well mixed. Next, turn the mixer on low speed, and add in the sugar, gradually.
- Once all of the sugar has been applied, increase the speed on medium-high, and put in salt; whisk for 2 minutes.
- Frost your cake layers as desired.
- Top / dress cake with mint leaf, raspberries, and blackberries.