Bourbon Coco Almond Cake
Ingredients:
- Bourbon
- Creme De Cacao Liqueur
- For the cake:
- ¾ cup sugar
- ½ cup plus 2 Tbsp unsalted butter
- 1 (7 oz) package almond paste, broken into pieces
- 3 large eggs
- ½ cup plus 2 Tbsp unsweetened cocoa powder
- ¼ tsp almond extract
- ¼ tsp vanilla extract
- ¼ tsp salt
- ⅓ cup all-purpose flour
- ½ tsp baking powder
- For the sauce:
- 2 oz bourbon
- 2 oz crème de cacao (or other chocolate liqueur)
- 2 oz heavy cream
- For garnish:
- Dark chocolate bar, for shavings
Directions:
Serves 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes
Preheat the oven to 350°F. In an 8-inch round pan, spread 2 Tbsp of butter around the entire pan, including the sides. Add 2 Tbsp of cocoa powder to the cake pan and spread throughout. This will help the cake release easily.
In a mixing bowl, combine the butter and sugar with an electric mixer until creamy, about 2 minutes. Add the almond paste in small pieces until fully mixed together. Beat in the eggs, one at a time. Once mixed, add the salt, almond extract, and vanilla. In a small bowl, mix together the cocoa powder, flour, and baking powder. Add to the cake mixture in parts and beat until fully incorporated.
Add the cake mixture to the dusted cake pan and smooth the top with a flat spatula. Bake for 35 minutes or until a cake tester or toothpick comes out clean. Carefully remove the cake from the pan and set it on a cooling rack.
While the cake is cooling, prepare the sauce. Combine the bourbon, cream, and crème de cacao in a mixing bowl. Place the sauce in the bottom of a deep dish. Place the cake on top of the sauce. Serve warm with chocolate shavings.
