About the Recipe
Envision a decadent gluten-free chocolate bourbon cake adorned with a rich, browned buttercream frosting. Crafted with premium gluten-free flour, each layer is indulgent and suitable for individuals with gluten sensitivities. Infused with a profound chocolate flavor from high-quality cocoa powder and melted dark chocolate, the cake boasts a velvety texture that melts effortlessly on the palate. A subtle, smoky bourbon infusion enhances the chocolate, imparting an intriguing depth.
To complement the cake, the frosting is a nutty, caramelized buttercream crafted from browned butter. Browning the butter reveals its inherent nuttiness and imparts a toasty flavor that contrasts with the sweetness of the sugar. The frosting is creamy, smooth, and rich in flavor, with a delightful hint of caramel that ties the cake together.
This cake is a harmonious symphony of taste, with each element meticulously balanced to create a sophisticated and comforting dessert. Whether you are celebrating a special occasion or indulging in a personal treat, this gluten-free chocolate bourbon cake with browned buttercream frosting is certain to captivate your senses and leave a lasting impression.
Ingredients
¼ cup oat flour
½ cup cornstarch
½ cup rice flour
1 cup glutinous rice flour
½ cup tapioca flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon kosher salt
⅔ cup unsweetened Black Dutch-processed cocoa powder
1 ⅓ cups granulated sugar
2 sticks unsalted butter at room temperature, diced** or 1 cup of oil
4 large eggs
½ cup oil
1 cup whole milk/buttermilk or 1 cup of bourbon
3 tablespoons pure vanilla extract
8 ounces of sour cream
3 ounces instant chocolate pudding
½ package of mini chocolate chips
Browned Buttercream Frosting
A Browned Buttercream Frosting is like a super rich, nutty twist on the classic buttercream! It’s made by toasting the butter first, which really brings out its flavor. This extra step gives the frosting a toasted, caramel-like depth that pairs perfectly with all sorts of yummy baked treats.
Ingredients
2 sticks of unsalted butter softened
1 stick salted butter softened
4 cups powdered sugar
6 tablespoons heavy cream
1 ½ teaspoon bourbon
Preparation
Preheat your oven to 350 degrees Fahrenheit.
Coat two 8-inch round cake pans with baking spray.
In a large bowl, whisk together granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate small bowl, whisk together eggs, milk, oil, bourbon, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and whisk until just combined.
Add hot water to the batter and whisk until everything is well incorporated.
Divide the batter evenly among the prepared pans, filling each one about 1 ½ cups.
Bake the cakes in the preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the center of a cake comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely, which should take about 45 minutes.
While the cakes are cooling, measure ⅓ cup of Browned Buttercream Frosting into a piping bag fitted with a star tip. Set aside.
Once the cakes are completely cool, spread the remaining Browned Buttercream Frosting evenly between the cake layers and on top and sides of the cake. Pipe the reserved frosting around the top edges of the cake using the piping bag.
In an electric stand mixer, using the paddle or whisk attachment, whip butter on medium-high speed (or high speed if using the whisk attachment) until it becomes nearly white and incredibly fluffy. Be sure to frequently scrape down the sides of the bowl.
Next, add powdered sugar, heavy cream, and vanilla extract to the whipped butter. Mix on low speed until everything is well combined, then increase the speed to medium and beat until the mixture is light and fluffy. Keep scraping down the sides of the bowl as you go.
In a medium saucepan, melt the butter over medium heat, stirring occasionally. Cook until the butter is fragrant and golden brown, which should take about 8 to 10 minutes. Once done, remove the pan from the heat and immediately pour the melted butter into a small heatproof bowl. Let it cool for about 15 minutes.
Cover the bowl and refrigerate until the butter is cool and almost firm, which should take around 1 hour. Stir the butter every 15 minutes while it’s in the refrigerator.
Now, beat the chilled brown butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until it becomes fluffy, which should take about 3 minutes. Gradually add powdered sugar to the butter, beating on low speed until it’s well blended and smooth, which should take about 2 minutes.
In a separate bowl, stir together bourbon, heavy cream, and vanilla extract. Add this mixture to the butter mixture and beat until it’s smooth, which should take about 2 minutes.
Notes