As a lover of all things chocolate — and baking — I’m always on the lookout for new and exciting ways to indulge my sweet tooth. And recently, I stumbled upon the perfect dessert for any chocoholic: Chocolate Tipsy Cake. This decadent treat combines rich, moist chocolate cake with a boozy kick, making it the perfect dessert for any occasion or just a night in with friends.
But what exactly is Chocolate Tipsy Cake, you might be wondering? Essentially, it’s a chocolate cake that’s been infused with alcohol, usually either rum or bourbon. The alcohol not only gives the cake a deliciously rich flavor, but it also helps to keep it moist and tender, making for a truly indulgent dessert experience. And while it may sound complicated to make, Chocolate Tipsy Cake is actually quite simple, requiring just a few basic ingredients and some patience while it bakes.
Preparation
Chocolate Tipsy Cake is a decadent dessert that requires a bit of preparation, but the end result is well worth the effort. In this section, I will guide you through the process of making the cake, syrup, frosting, and assembling the cake.
Making the Cake
The first step in making a Chocolate Tipsy Cake is to prepare the cake batter. You can use a boxed cake mix or make the cake from scratch using your favorite recipe — or my favorite recipe which I’ll give below. Once the cake batter is ready, pour it into a greased and floured 8-inch pans and bake it in the oven according to the recipe instructions.
Making the Syrup
The syrup is what gives the Chocolate Tipsy Cake its signature flavor and texture. To make the syrup, you’ll just combine all ingredients in a saucepan and let simmer until the mixture thickens. Set aside to cool. Yes, recipe will follow soon!
Making the Frosting
The frosting for Chocolate Tipsy Cake is typically a buttercream frosting with a hint of rum. I love to make chocolate buttercream frosting to amp up the chocolatey experience!
Assembling the Cake
Once the cake has cooled, use a skewer to poke holes all over the surface of the cake. Pour the syrup over the cake, making sure to get it into all of the holes. Let the cake sit for a few minutes to absorb the syrup. Then, layer the cake with the frosting. The cake can be “naked”, i.e., you don’t have to frost the cake if you prefer thicker filling. However, you can leave some frosting on the top of the cake and decorate as desired. Refrigerate the cake for at least an hour before serving to allow the flavors to mingle and the moisture spread evenly.
Ingredients & Instructions
Cake ingredients
For the cake, you will need:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup bourbon
Cake instructions
- Start by preheating your oven to 325 °F (165 °C).
- Grease and flour three 8-inch cake pans.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Add the flour mixture to the butter mixture alternately with the buttermilk and bourbon, beginning and ending with the flour mixture.
- Divide the batter evenly among the prepared pans and bake for 25—30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Let cool in the pans for 10 minutes before removing to wire racks to cool completely.
Syrup ingredients
For the syrup, you will need:
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup bourbon
Syrup instructions
- In a small saucepan, combine the sugar, water, and bourbon.
- Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved.
- Reduce the heat to low and simmer for 5 minutes.
- Remove from heat and let cool to room temperature.
Frosting ingredients
For the frosting, you will need:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 1/2 cup bourbon
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Frosting instructions
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, cocoa powder, bourbon, and vanilla extract, beating until smooth.
- Add the heavy cream and beat until light and fluffy.
Tips and Tricks
After making — and eating — many Chocolate Tipsy Cakes, I’ve found a few tips and tricks that can help you achieve the perfect cake:
- Use good quality ingredients: The quality of the ingredients you use can make a huge difference in the taste and texture of your cake. Use high-quality cocoa powder and rum for the best results.
- Measure ingredients accurately: Baking is a science — although not rocket science — so it’s important to measure your ingredients accurately. Use a kitchen scale to weigh your ingredients, and use measuring cups and spoons for liquids and dry ingredients.
- Don’t overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the ingredients until just combined, and avoid overmixing.
- Let the cake cool completely: It’s important to let the cake cool completely before removing it from the pan. This will help the cake hold its shape and prevent it from falling apart.
- Add extra rum for a boozy cake: If you want a more boozy cake, you can add extra rum to the batter or brush the cake with rum syrup after it’s baked.
By following these tips and tricks, you can create a delicious and decadent Chocolate Tipsy Cake that will impress your friends and family. Happy baking!
Conclusion
After trying out different recipes and variations of chocolate tipsy cake, I can confidently say that it’s a dessert worth indulging in. By the way, this cake is absolutely wonderful for a bridal shower! Not everything has to be pink for bridal shower, although you can certainly top this cake with pink frosting and let the boozy and chocolatey interior be a pleasant surprise for the guests!
The combination of chocolate and alcohol creates a rich and decadent flavor that’s hard to resist. While there are many variations of this cake, I found that using high-quality cocoa powder and a good quality alcohol makes a big difference in the taste. It’s also important to not overdo it with the alcohol, as it can overpower the chocolate and make the cake too boozy. One of the things I enjoyed about making this cake was how versatile it is. You can use different types of alcohol, such as bourbon, rum, or Irish whiskey (hello St. Patrick’s Day!), to create different flavor profiles. Overall, Chocolate Tipsy Cake is a dessert that’s perfect for special occasions or when you want to treat yourself to something indulgent. It’s a dessert that’s sure to impress your guests and leave them wanting more — and the recipe!