Does anyone have a really great chocolate bourbon recipe they would be willing to share? I have an order for this and don't have a recipe and don't want to try just anything without knowing if its any good or not.

please and thanks so much!!

I don't have a recipe, per se, but I do make a chocolate bourbon cake. I make my regular chocolate cake, torte into 4, brush each layer with a really good bourbon syrup ( 1 part simple syrup, 3 parts bourbon), fill with caramel filling, thin coat with caramel IMBC, cover with ganache, and sprinkle with crushed toffe.
It's to die for, but only if you aren't the designated driver!

well that sounds delicious. except that the husband ordered a specific cake for his wife for their anniversary (the same they had at their wedding). Its a chocolate bourbon cake, with a peach mousse filling and covered in white chocolate ganache. I actually need to find recipes for all three since I have never made any of them. Don't have any experience with ganache AT ALL...so needless to say I am a little nervous...lol.

i do, in a book, i THINK from colette peters or margaret braun. i will pm you later with it, there is a baby screeming his head off in the other room. gotta go! can you pm me as a reminder?

coco-loco cake (collette peters-cakes to dream on)

"this is one of my favorite cakes, with coconut making it moist and both chocolate and bourbon adding a rich flavor. i love it right out of the oven, but its even better and firmer for sculpting and cutting, the next day, after its completely cool. another great thing about this cake is that you dont need a mixer to make it. you can just whisk all of the ingredients together in one big bowl. "

2 cups all purpose flour
1 teaspoon baking soda
pinch of salt
1 and 3/4 cup hot coffee
1/4 cup bourbon
5 ounces unsweetened baking chocolate, cut into
small pieces
2 sticks (8 ounces) unsalted butter, cut into small pieces
2 cups sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup shredded sweetened coconut

preheat the oven to 275'F. coat two 8 inch round pans with vegetable spray and line the bottoms with parchment paper. sift together the flour,k baking soda and salt in a separate bowl, set aside.

in a large bowl, combine the hot coffee, bourbon, chocolatge and butter. cover and let stand for about 10 minutes, until everything has melted. then whisk in the sugar and let the mixture cool.

whisk in the flour mixture in 2 batches, then the eggs and vanilla. whisk in the coconut. the batter will be runny.

pour the batter into the prepared pans and bake for 45 minutes (checking after 30 minutes and rotating the pans for even baking, if necessary.), or until a toothpick inserted in the center comes out clean. let the cakes cool completely in the pans on wire racks. refrigerate them in therir pans, wrapped in plastic, because its always much easier to decorate the cake when its completely chilled. to remove the cakes from the pans , run a knife around the inside edges and tap them upside down. the cakes should slide out easily.

for chocolate cake, simply leave out the coconut. everything else remains the same.

for orange chocolate cake, leave out the coconut, substitute grand marnier for the bourbon, and the zest of one orange.

just double checked the recipe for oven temperature, and YES, it says 275 (two seventy five).

thank you melysa!!

youre welcome, please let me know how it turns out. i would like to try it, but dont have any bourbon hangin' around...haha. however, if it is especially good, i might make a trip to get some for this cake.