This is an ADULT dessert cake bite, so plan accordingly… The bourbon packs a punch and definitely is assertive, front and center. These are conveniently bite size and although they look dainty, they are meant to be popped into the mouth whole for one glorious bite. The perfect boozy bite of chocolaty goodness. This is NOT your wall flower kind of cake bite. There is no hiding in the corner. Bring these to your next Uker, Bunko or Poker party cause it’s about to get rowdy….you’ve been warned.
Boozy Bourbon Cake Bites
(recipe adapted from Cake Simple by Christie Matheson)
yield: 5 Cups of batter- about 60 mini cake bites
1/2 Cup unsalted butter, room temp
1/2 Cup (packed) light brown sugar
1/2 Cup + 2 Tbsp. granulated sugar
1 large egg + 1 egg yolk
3 oz. unsweetened chocolate, melted & cooled
1 1/2 tsp. vanilla
2 Tbsp. natural (not dutch- processed) cocoa powder (such as Hershey’s)
6 Tbsp. (90 ml) boiling water
1/2 Cup bourbon (preferably 100 proof-I used Knob Creek brand)
1 Cup all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1. Preheat oven to 325° F. Spray two mini bundt bite (tea cake size pans) generously with nonstick (baking with flour spray) and set aside. You can also use a small bundtlette size pan; both work well as I have tested the recipe in both. Conversely you can double the recipe and bake in a 10 Cup size large Bundt pan.
2. In a small bowl place the cocoa powder and pour the boiling water over and mix with a spatula to dissolve cocoa. Add the bourbon and stir to combine; set aside to cool to room temp. In another small bowl: whisk together the flour, baking soda and salt and set aside.
3. Using an electric mixer, cream together the butter and sugars until light and fluffy. Add in the egg and egg yolk and beat until combined. Hand stir in the vanilla and melted chocolate until combined. (You want to avoid overbeating batter in order to keep it moist). With the mixer on low add the flour mixture (in three increments) alternately with the cocoa/bourbon mixture (in two increments) beginning and ending with the flour mixture until just combined (avoid overbeating). Note: the cocoa/ bourbon mixture will seem like too much- but trust me it will mix in.
4. Pour the batter into the wells of the tea cake pans filling them 3/4 full. Note: I find it easier to put the batter into a pastry bag with a round tip and fill the wells this way- you have better control.
5. Bake in a preheated oven for 10 minutes. For the larger bundt (but still mini) bundts I baked them for 18 minutes. If confused: this particular size Bundt wells hold 6 Tbsp. of batter.
6. Allow cakes to cool in the pan for 15 minutes, then turn pans over to remove and allow to cool over a wire rack. Drizzle tops of cakes with Bourbon and Coke Chocolate Glaze. Store in an airtight container. Note; because of their size they tend to dry out quickly- they are best served the day they are made.
Bourbon & Coke Chocolate Glaze
recipe from Southern Living
1/4 Cup unsalted butter
3-4 1/2 Tbsp. Coke soft drink
2 1/2 Tbsp. unsweetened cocoa powder
2 Cups + 2 Tbsp. Confectioners sugar, sifted
1 Tbsp. bourbon (preferably 100 proof-I used Knob Creek)
In a small sauce pan over low heat melt butter. Add in the cocoa powder and 3 Tbsp. of the coke, and whisk to combine, cooking for 1-2 minutes over low heat. Remove from heat and add in the bourbon. Add the sifted confectioners sugar a little at a time and whisk until smooth. If too thick add a little more coke a teaspoon at a time until desired consistency.