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Bourbon Chocolate Cake with Blackberry Buttercream

Bourbon Chocolate Cake with Blackberry Buttercream

Indulge in a rich and moist bourbon chocolate cake layered with a luscious blackberry buttercream. Ideal for any celebration, this dessert combines deep chocolate flavors with a hint of bourbon and a fruity finish.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 2 9-inch round cake pans
  • multiple mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • multiple measuring cups and spoons
  • 1 cooling rack
  • 1 saucepan
  • 1 sifter
  • 1 piping bag (optional)

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • ½ cup bourbon For added depth of flavor, consider using a high-quality bourbon.
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • ½ cup blackberry puree
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans.
  • In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
  • Add the eggs, milk, vegetable oil, bourbon, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
  • Carefully stir in the boiling water until the batter is smooth. It will be thin.
  • Divide the batter evenly between the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely.
  • While the cakes are cooling, prepare the blackberry buttercream. In a mixing bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, mixing on low speed, followed by the blackberry puree, heavy cream, vanilla extract, and salt. Beat until fluffy and well combined.
  • Once the cakes have completely cooled, spread a layer of blackberry buttercream on top of one cake layer, then place the other layer on top.
  • Frost the top and sides of the cake with the remaining blackberry buttercream.
  • Optional: Decorate the cake with fresh blackberries and chocolate shavings.

Notes

For an added depth of flavor, consider using a high-quality bourbon.
The cake can be made a day in advance; refrigerate it to keep it fresh.
Storing leftovers in an airtight container can help maintain moisture.