It’s that time of year again– the end of January when your New Year’s resolutions start to wear on you. We want you to reach your 2017 goals, but we also want you to have some fun! Join us on Datz’s birthday celebration AKA National Cheat Day as we fuel our foodie souls and indulge in our FAVORITE foods on Thursday, January 26. One of our favorite desserts ever is our Buffalo Trace Chocolate Cake. We’ve shared the recipe below as cheat day inspiration and look forward to seeing what you’re cheating with on social media with the hashtag #NationalCheatDay. Keep calm and cheat on!
Buffalo Trace Chocolate Cake
2½ cups all-purpose flour
3 cups sugar
1½ cups cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1 teaspoons salt
1½ cups milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
8 oz Buffalo Trace Bourbon
3 cups chocolate buttercream frosting
1 cup heavy whipping cream
12 oz semisweet chopped baking chocolate
8 oz mini chocolate chips
*Spray two 10-inch round cake pans with nonstick cooking spray and preheat your
oven to 350 degrees.
*In a large mixing bowl, whisk two cups of sugar, flour, cocoa powder, baking
powder, baking soda, and salt.
*In a medium mixing bowl, whisk in the milk, then add the eggs, oil, and vanilla
extract. Whisk the mixture until all ingredients are combined evenly.
*Combine the contents in each bowl and whisk until fully combined.
*Pour the mixed batter into each cake pan and bake for approximately 30 minutes.
*Once fully cooked, remove each cake from its pan and cut each cake laterally so
that your two layers become four.
*Combine one cup of sugar, one cup of water, and eight ounces of Buffalo Trace
Bourbon in a medium saucepan and bring to a boil. Remove from heat and let cool.
*Begin to build the four layer cake by brush the Buffalo Trace Bourbon sauce onto
the top of the fourth layer. With a large spatula, frost the layer with chocolate
*Lay the third layer on top and brush with Buffalo Trace Bourbon sauce and frost
*Once the first layer is brushed and frosted, smooth icing along the perimeter of the
cake as evenly as possible. Place the frosted cake in the freezer for fifteen minutes
to firm up the frosting in preparation for the chocolate ganache.
*Using a medium saucepan, heat the whipping cream until it simmers. Stir in the
semisweet baking chocolate gradually while stirring.
*Once the chocolate is melted, remove from heat and let cool for five minutes. Pour
the chocolate ganache onto the center of the top of your cake and spread evenly
along the top and sides with a large spatula.
*Garnish the cake by adding mini chocolate chips along the perimeter of the bottom
two cake layers. Add more chocolate chips if you desire.