Ingredients
Equipment
Method
Method
- Preheat the oven to 350°F (175°C). Line and grease two 9-inch round cake pans.
- In a saucepan, melt the butter over medium heat and continue cooking until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- Whisk the cocoa powder with the hot coffee or water until smooth. Add the browned butter and whisk to combine.
- Whisk in the granulated sugar, brown sugar, eggs, bourbon, and vanilla until smooth.
- Fold in the flour, baking soda, and salt until just combined.
- Divide the batter evenly between the pans and bake for 30–35 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Cool completely before frosting.
- For the frosting, beat the butter and cocoa powder until smooth. Add powdered sugar, bourbon, cream, and salt, beating until thick and spreadable.
- Frost and assemble the cake, keeping the finish slightly rustic rather than over-polished.
Nutrition
Notes
Tips & Variations
- For a stronger bourbon note, brush the cake layers lightly with bourbon before frosting
- Swap bourbon for whiskey or dark rum if preferred
- This cake works beautifully as a single tall layer with thick frosting if you want a more minimalist look
