Ingredients

For the Chocolate Cake:

  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) bourbon whiskey
  • ¾ cup (180ml) boiling water

For the Chocolate Truffle Filling:

  • 12 oz (340g) semi-sweet chocolate, chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons bourbon whiskey
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Chocolate Ganache:

  • 8 oz (225g) dark chocolate, chopped
  • ¾ cup (180ml) heavy cream
  • 1 tablespoon bourbon whiskey
  • 1 tablespoon unsalted butter, softened

For Garnish (Optional):

  • Chocolate shavings or curls
  • Cocoa powder, for dusting
  • Fresh berries (e.g., raspberries or strawberries)

Equipment:

  • Two 8-inch (20cm) round cake pans
  • Parchment paper
  • Mixing bowls
  • Whisk or electric mixer
  • Double boiler or microwave-safe bowl
  • Offset spatula
  • Cooling racks

Instructions

Step 1: Prepare the Chocolate Cake

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, milk, vegetable oil, vanilla extract, and bourbon until smooth.
  4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly pour in the boiling water and stir until the batter is smooth (it will be thin).
  5. Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Remove the parchment paper.

Step 2: Make the Chocolate Truffle Filling

  1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Alternatively, microwave the cream until hot.
  2. Melt the Chocolate: Place the chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1–2 minutes. Stir until smooth and fully melted.
  3. Add Flavorings: Stir in the bourbon, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for 1–2 hours until it thickens to a spreadable consistency.

Step 3: Assemble the Cake

  1. Level the Cakes: If necessary, use a serrated knife to level the tops of the cooled cakes for even stacking.
  2. Add the Filling: Place one cake layer on a serving plate or cake stand. Spread a generous layer of the chocolate truffle filling over the top, about ½-inch thick. Place the second cake layer on top, pressing gently to adhere.
  3. Chill: Refrigerate the assembled cake for 20–30 minutes to set the filling.

Step 4: Prepare the Chocolate Ganache

  1. Heat the Cream: Heat the heavy cream in a small saucepan or microwave until just simmering.
  2. Melt the Chocolate: Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1–2 minutes, then stir until smooth.
  3. Add Bourbon and Butter: Stir in the bourbon and softened butter until glossy and fully incorporated. Let the ganache cool slightly until it thickens but is still pourable.

Step 5: Finish the Cake

  1. Pour the Ganache: Pour the ganache over the top of the chilled cake, using an offset spatula to spread it evenly over the top and sides, creating a smooth finish.
  2. Garnish: If desired, decorate the cake with chocolate shavings, a dusting of cocoa powder, or fresh berries.
  3. Chill: Refrigerate the cake for 30 minutes to set the ganache.

Step 6: Serve

  1. Slice and Serve: Let the cake sit at room temperature for 15–20 minutes before slicing to allow the flavors to meld. Use a sharp knife, wiping it clean between cuts for neat slices.
  2. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.

Tips:

  • Bourbon Substitute: If you prefer a non-alcoholic version, replace the bourbon with strong brewed coffee or orange juice for a different flavor profile.
  • Make Ahead: The cake layers and truffle filling can be made a day in advance. Store the cakes wrapped in plastic wrap at room temperature and the filling in the refrigerator.
  • Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.

Nutritional Information (Per Slice, Approx. 12 Servings):

  • Calories: ~550 kcal
  • Fat: 32g
  • Carbohydrates: 60g
  • Protein: 6g
  • Sugar: 45g

Enjoy your rich and decadent Bourbon Chocolate Truffle Cake!