Working for Sun King has certain perks, like getting a can of Velvet Fog before its official release. Chef D decided to have some fun and baked a chocolate cake (P.S. – you can substitute Velvet Fog (because it’s a limited release) with Wee Mac!).
Velvet Fog Chocolate Cake
10 ounces all purpose flour
16 oz sugar
3 oz cocoa powder
10 grams baking soda
5 grams baking powder
a heavy pinch of salt
8 ounces sour cream
8 oz Velvet Fog
2 oz Old Pogue Bourbon
3 ounces vegetable oil
2 eggs at room temperature
½ ounce Bourbon Barrel Vanilla Extract or good vanilla extract
Butter for greasing
Preheat the oven to 350*. Butter two 8 inch round cake pans. Line with parchment paper, then butter and dust with flour.
Combine flour, sugar, baking soda, baking powder, & salt together in the work bowl of your stand mixer. Mix on low with paddle attachment. In another bowl, combine sour cream, Velvet Fog, vegetable oil, eggs, and vanilla extract. Once mixed, slowly add the wet ingredients to the dry. Scrape down the sides of the bowl.
Evenly distribute the batter between the two prepared pans. Bake for 35-40 minutes or until a tooth pick inserted comes out clean. Cool in the pans for 45 minutes, then turn out on a cooling rack to cool completely.
Mason County Butter Cream Frosting
8 ounces semi sweet chocolate chips
2 oz Old Pogue Bourbon – or your favorite bourbon
8 ounces butter at room temperature
28 ounces powdered sugar
4 ounces heavy cream
½ ounce bourbon barrel vanilla extract
Pinch of salt
In a double boiler melt chocolate and bourbon. Cool to room temperature.
In the work bowl of your stand mixer, combine the sugar, butter, heavy cream, vanilla, & salt. Mix on low until combined. Scrape down the bowl. Increase the speed to medium, add the chocolate and bourbon mixture, mix until incorporated. Add heavy cream if mixture seems dry, a teaspoon at a time. Place one layer on a cake stand. Frost the top. Invert the second layer, top with remaining frosting. Coat the top and down the sides.