Dark Chocolate Bourbon Cake with Whipped Ganache Frosting (Gluten-Free)

Dark Chocolate Bourbon Cake with Whipped Ganache Frosting (Gluten-Free)

This entry is part of 366 in the series Chocolate Mondays

Happy Chocolate Monday my friends! This Dark Chocolate Bourbon Cake with Whipped Ganache Frosting is a true chocolate indulgence, the perfect way to kick off your week!

This recipe makes a single layer that is a cross between a chocolate cake and a flourless chocolate torte. Rich and supremely chocolatey, you won’t miss the second layer. This is so satisfying you can serve smaller slices with a cup of espresso for the perfect finish to your meal.

Ingredients

  • Cake
  • 170g (6 oz) bittersweet (70%) high-quality chocolate, chopped
  • 2 tsp instant espresso powder dissolved in 6 tbsp hot water
  • 1/4 cup bourbon (*See Note for gluten-free substitution)
  • 57g (2 oz; 6tbsp + 1 tsp) almond meal
  • 6 tbsp (45g) all purpose flour or gluten-free flour blend, divided
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 6 tbsp + 1 tbsp (95g) granulated sugar, divided
  • 3 large eggs, separated
  • 1 tsp vanilla paste or pure extract
  • Pinch of fine sea salt
  • Whipped Ganache Frosting
  • 8 oz (234g) semisweet chocolate (about 66%), chopped
  • 2 to 3 tbsp granulated sugar
  • 6 tbsp bourbon
  • 1 cup butter, cut into small pieces
  • Blanched, sliced almonds, optional for garnishing
Read the whole recipe on The Heritage Cook