Chocolate Bourbon Cake

Mar 24, 2012 by

Down the street of my work is The Calvary Episcopal Church, located on 102 N. Second St. Downtown Memphis. This Church has a Memphis tradition dating back to 1928. People of different faiths gather during Lent to break bread together in Calvary’s Waffle Shop dining hall.

Last year was the first time I had the pleasure to taste this Chocolate Bourbon Cake. This year they had the same menu again and yes this Chocolate Bourbon Cake was there again. I asked for the recipe on Facebook, and lucky me and you they shared this recipe 🙂

Surprisingly this is one of the easiest cakes to make. If you are lucky you will be able to find the lady finger cookies at your local grocery store. Then it’s a no bake cake. If you are not that fortunate, you have to make your own lady fingers. No worry I have a recipe for that to.

Well this year (2014) the church was selling their cookbooks. Now you know I had to have one of those. I probably will make some other dishes out of their cookbook. But I don’t know about that fish pudding dish…………

Ingredients

1/2 lb (2 sticks) of unsalted butter
2 cups of sugar
6 squares unsweetened chocolate
6 eggs
3/4 cup chopped pecans
1/2 dozen lady fingers
2 oz. Bourbon
1 pint ( 2 cups) heavy cream

Instructions

1. Wet 2 standard loaf pans and line with Saran Wrap. Melt chocolate and cool slightly. Cream butter and sugar. Add melted chocolate and mix well. Add eggs one at a time beating well after each addition.

2. Whip the cream and season with Bourbon.

3. 1st layer: lady fingers that have been halved
2nd layer: 1/4 chocolate mixture per pan
3rd layer: 1/4 cup whipped cream mixture per pan
4th layer: 1/4 chopped pecans per pan
5th layer: lady fingers
6th layer: 1/4 chocolate mixture pan
7th layer: 1/4 whipped cream per pan
8th layer: 1/4 chopped pecans per pan

4. Cover each loaf pan with Saran Wrap and freeze. To serve, slice frozen and put on plates (it does not take long to thaw at room temperature).

Chocolate Bourbon Cake
 
Recipe type: Dessert
Ingredients
  • ½ lb (2 sticks) of unsalted butter
  • 2 cups of sugar
  • 6 squares unsweetened chocolate
  • 6 eggs
  • ¾ cup chopped pecans
  • ½ dozen lady fingers
  • 2 oz. Bourbon
  • 1 pint ( 2 cups) heavy cream
Instructions
  1. Wet 2 standard loaf pans and line with Saran Wrap. Melt chocolate and cool slightly. Cream butter and sugar. Add melted chocolate and mix well. Add eggs one at a time beating well after each addition.
  2. Whip the cream and season with Bourbon.
  3. st layer: lady fingers that have been halved
  4. nd layer: ¼ chocolate mixture per pan
  5. rd layer: ¼ cup whipped cream mixture per pan
  6. th layer: ¼ chopped pecans per pan
  7. th layer: lady fingers
  8. th layer: ¼ chocolate mixture pan
  9. th layer: ¼ whipped cream per pan
  10. th layer: ¼ chopped pecans per pan
  11. Cover each loaf pan with Saran Wrap and freeze. To serve, slice frozen and put on plates (it does not take long to thaw at room temperature).

*Arrisje’s Recipe Card. Click on the pic below. Save to your hard drive and print as a 4×6*

Chocolate Bourbon Cake

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Chocolate Ganache Bourbon Cake

Jan 23, 2012 by

A chocolate Ganache is just chocolate melted and beaten into heavy cream. It’s a magic substance; it can be a glaze, a filling, a coating, a solid truffle it just depends on the ratio of cream to chocolate. I like a ratio of a bit more cream to chocolate for a whipped filling; this ensures that it doesn’t get too hard and difficult to spread. The bittersweet taste of a good chocolate Ganache is refreshing.

Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.

Ingredients

For the whipped chocolate ganache:
8 oz semisweet chocolate
2 cups heavy cream
2 tbsp brandy or bourbon
For the whipped cream:
2 cups of heavy cream
1 tbsp brandy or bourbon
1 tbsp sugar
1 bag whip it of Dr Oetker
For the cake:
3/4 cup butter
3 eggs on room temperature
2 1/2 cups cake flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
2 tsp vanilla
1/4 cup bourbon or brandy
1 cups milk
1/2 cup of chopped pecan nuts or any nuts you have available

Instructions

1. Put the chocolate in a large, heatproof bow. Heat the cream to boiling and pour over the chocolate. Let it sit for about ten minutes, then add the salt and flavoring, if desired, and stir by hand with a spatula. Refrigerate overnight. Whip with a stand mixer or beaters until soft, whipped, and slightly lightened in color. Put in the refrigerator until you layer the cake.

2.To make the whipped cream you add 2 cups of heavy cream to a bowl add 1 tbsp of bourbon or brandy, 1 tbsp sugar and 1 bag of whip it of Dr Oetker ( that keeps the whipped cream stiff, it’s a stabilizer). Put in the refgrigerator untill you layer the cake.

3. In a medium bowl stir together flour, baking powder and salt: set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar about 1/4 cup at a time, beating on medium speed until well combined. Beat for 2 minutes more after all sugar is gone. Add eggs 1 at a time beating after each egg for one minute. Beat in vanilla. Alternately add flour mixture and milk and brandy to butter mixture, beating on low speed after each addition just until combined. Bake at 375F oven for 25 min. You need only 1 cake layer for this cake, you can put the other one in the freezer for later use. Use a toothpick to check if it comes out clean.

4. After you let the cake cool down use toothfloss to half the cake. On the first layer you put the ganache, then top with the chopped pecans and then the whipped cream. Add the second layer of the cake and then another layer of ganache and whipped cream. Keep in the refrigerator to keep cool.

[amd-zlrecipe-recipe:38]

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive then print as a 4×6 pic*

Recipe Card Chocolate Ganache Bourbon Cake

 

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