Chocolate Bourbon Layer Cake (Print Version)

# Ingredients:

→ Cake Base

01 - Unsweetened cocoa powder, ½ cup

02 - Semisweet chocolate, chopped, 6 ounces

03 - ½ cup (4 ounces) butter, unsalted

04 - Granulated sugar, ¾ cup

05 - 3 eggs, large

06 - Vanilla extract, 2 teaspoons

→ Bourbon Chocolate Layer

07 - Cocoa powder, 2 tablespoons

08 - Bourbon whiskey, 3 tablespoons

09 - Hot water, 2 tablespoons

10 - Heavy cream, whipped, 1½ cups

11 - Powdered sugar, ¼ cup

12 - Milk chocolate, chopped, 8 ounces

→ Ganache Topping

13 - 18 ounces semisweet chocolate, chopped

14 - Unsalted butter, 2 tablespoons

15 - Heavy cream, 1½ cups

# Instructions:

01 - Get the oven to 375°F. Prep an 8-inch springform pan lined with parchment. Melt chocolate with butter, then stir in sugar, followed by eggs, vanilla, and cocoa. Bake 25 minutes till set. Let it cool completely.

02 - Dissolve cocoa in hot water, then blend with bourbon. Melt the chocolate and add it into the mixture. Whip heavy cream until you see stiff peaks. Add powdered sugar, then gently combine with the chocolate blend. Spread on top of the cooled cake.

03 - Heat butter and cream to a simmer. Pour over chopped chocolate, leaving it untouched for 5 minutes. Stir until smooth. Cool 1 cup in the fridge for design work, and use the rest to fully coat the cake.

04 - Take the cake out of its pan. Coat with ganache at room temperature. Use the chilled ganache in a piping bag to make stars along the edge. Chill in the fridge for at least 3 hours before enjoying.

# Notes:

01 - Store in the fridge

02 - Can be made a day or two early

03 - Bourbon included (alcohol warning)

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