Jeff’s birthday is on Monday and since I have to work on Monday, I decided to make the celebration last through the weekend. Nothing grand, a few of his favorite meals, quiet time at home, and a birthday cake. I spent some time going through recipes, debating between creating something new and going with an old favorite (carrot cake). I decided to try something new with some of his favorite flavors. This is the yummy result, a bonanza of cocoa, bourbon, and bananas.
Bourbon Cocoa Cake with Bourbon Cream & Banana Glaze
Bourbon Cocoa Cake:
- 1/2 Cup Butter, softened
- 2 ounces Cream Cheese, softened
- 3/4 Cup Brown Sugar
- 1 Egg
- 1 Egg White
- 1 Cup Unbleached Flour
- 2 Tablespoons Cocoa Powder
- 1 teaspoon Baking Soda
- 1/4 Cup Bourbon
- 1 Cup Chopped Walnuts
- Preheat oven to 325 degrees. Butter & flour two 8″ round cake pans.
- Sift together the cocoa powder, flour, and baking powder. Set aside.
- Cream together the brown sugar, butter, and cream cheese until light & fluffy. Add the egg & egg white beating until completely incorporated. Gradually add the sifted dry ingredients, mixing until combined. Mix in the bourbon. Finally, fold in the chopped nuts.
- Divide the batter among the pans and spread to coat the pans evenly.
- Bake in the preheated oven for 18 to 20 minutes.
- Remove from oven, cool in pan 10 minutes, then remove to rack to cool completely. While the cake cools, make the glaze
Banana Bourbon Glaze
- 5 small bananas, sliced into rounds
- 2 Tablespoons Butter
- 2 Tablespoons Lemon Juice
- 3 Tablespoons Brown Sugar, packed
- 1/2 Cup Bourbon
- 1 Tablespoon Cornstarch
In a small bowl, combine the cornstarch and 1/4 cup of bourbon, set aside. In a saucepan, melt the butter. Add the bananas, lemon juice, brown sugar, and 1/4 cup of bourbon. Mix well but gently to keep from mashing the bananas. Cook for about 3 minutes over medium heat, add the bourbon / cornstarch mixture and stir well. Cook for another 5 minutes, until the mixture is thickened slightly. Set aside to cool. While the glaze cools, make the bourbon cream.
Bourbon Cream Frosting
- 1 Cup Heavy Cream
- 4 Tablespoons Powdered Sugar
- 1 Tablespoon Bourbon
- 1 teaspoon vanilla extract
Pour all ingredients into a mixing bowl and beat until stiff. Keep in fridge until ready to use.
Put one layer of the cake onto a cake plate. Top this layer with some of the bourbon cream. On top of the cream, pour about 1/3 of the banana glaze. Place the other cake layer on top. Frost the top and sides with the remaining bourbon cream. Pour the remaining glaze on top of the frosting, some will likely flow over the edges & down the sides.
Keep any leftovers refrigerated.
Notes: This is kinda messy, but a good messy. If you prefer a neater cake, you might want to skip the banana glaze. Banana not your thing? I think the glaze would be awesome with just about any fruit. I also think you could easily substitute rum or even fruit juice for the bourbon throughout the entire recipe with good results (though I didn’t specifically try it – I believe you’d get fine results).