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Chile-Chocolate Bourbon Cake

"The Fort (contributing restaurant) serves a complimentary slice of this fudgy cake to any diner marking a special occasion, with the staff in ceremonial headdress shouting the famous toast, 'Hip, hip, huzzah!'" -Tasting Colorado: Favorite Recipes from the Centennial State
Servings 16 servings
Calories
Author Toni Dash

Ingredients

Ingredients for the Cake:

  • 1-2 tablespoons ground Red Chili Powder , mild or hot (to taste)
  • 2 cups water , divided
  • 1 tablespoon Vanilla Extract
  • 1 cup plus 2 tablespoons Flour*
  • 1 cup plus 2 tablespoons Cake Flour (not self-rising)*
  • 2 cups sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ cup Unsweetened Non-Alkalized Cocoa Powder+
  • 1 cup (2 sticks) Unsalted Butter, cut into pieces and softened
  • ½ cup Buttermilk
  • 2 large Eggs , room temperature

Ingredients for the Frosting:

  • ¾ cup (1 ½ sticks) Unsalted Butter, softened
  • ¾ cup Unsweetened Non-Alkalized Cocoa Powder+
  • ¼ cup plus 2 tablespoons Buttermilk
  • 4-5 cups Powdered Sugar
  • 2-3 tablespoons Bourbon
  • 1 tablespoon Vanilla Extract
  • 1 ½ cups Chopped Walnuts , lightly toasted (optional)

Instructions

Instructions for the Cake:

  • Preheat the oven to 350 degrees with rack in the center of the oven. Butter two 9-inch round cake pans, lightly dust the sides of the pans with flour, tap out excess, and line the bottom with circles of parchment paper
  • Cook the chili powder in 1 cup of the water in a medium saucepan over medium heat until simmering. Remove the pan from the heat, stir in the vanilla and set aside.
  • Using an electric stand mixer with a wire whip attachment for the best results, combine the flour, cake flour, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed. Add the softened butter to the dry mixture and beat thoroughly on medium-low speed. The mixture should have a uniform grainy texture.
  • Increase the speed to medium and gradually add the remaining 1 cup of water and the buttermilk. Add the eggs, one at a time, beating well after each addition. Slowly add the hot water-chili mixture to the batter and continue to beat just until well combined, be sure not to over-beat. Pour the mixture equally into the pans and bake until a toothpick inserted in the center of each layer comes out clean, about 35-40 minutes.
  • To cool, set the pans on a wire rack for 15 minutes, and then turn the cakes out onto the rack. Remove the parchment paper and immediately invert the cakes so that the risen tops don’t flatten. Let the layers cool completely before frosting.

Instructions for the Frosting:

  • Combine the butter and cocoa in a large saucepan and melt over medium heat. Remove from the heat and stir in the buttermilk. Add the powdered sugar, a little at a time, stirring with a wire whisk between additions. Stir in the bourbon and vanilla and continue to whisk until the frosting is smooth and glossy. The frosting will stiffen as it cools, but in warm weather you may need to refrigerate it. Cool to a spreadable consistency.

Instructions for Assembly:

  • If necessary, trim the tops of the cakes so that they are level. Place one of the cake layers on a 9-inch round cardboard cake circle. Spread 1 cup of the frosting over the layer. Sprinkle 1 cup of the chopped walnuts evenly over the frosting. Place the second layer of the cake on the frosted base. Use the remaining frosting to cover the top and sides of the cake. Press the remaining walnuts into the frosting covering the sides and top of the cake.

Notes

*To make cake gluten-free, substitute your favorite gluten-free flour blend.
+Note from Tasting Colorado: Cocoa powders like Hershey’s, Nestle or Ghirardelli are non-alkalized. Do not use Dutch process cocoa in this recipe. This cake is best when made 1 to 2 days before serving, as it gives the flavors time to blend.
Recipe xcerpted with permission from Tasting Colorado cookbook. Recipe credit: The Fort, Morrison CO (Holly and Arnold Kinney) and Michele Morris.