Mini chocolate bourbon caramel layer cakes feature bourbon soaked chocolate cake frosted with caramel buttercream and topped with a Ghirardelli chocolate square.
This post was created in partnership with Ghirardelli Chocolate Company. All opinions are my own.
In need a Kentucky Derby viewing party dessert? Here’s one sure to pleasure bourbon fans!
Mini layered bourbon chocolate cakes with bourbon caramel buttercream. It may look like a fancy, elegant dessert, but it’s super easy to make!
Table of Contents
Caramel Chocolate Cake
These cakes were inspired by Ghirardelli’s new chocolate bourbon caramel squares .The dark chocolate squares are filled with a sweet, luscious bourbon caramel center.
I used that combination of flavors to create a simple yet decadent mini cake that keeps you coming back for more.
Recommended Equipment and Tools
- Half Size Baking Sheet
- Offset Spatula
This is the perfect starter cake for baking newbies!No fancy cake turn table, round cake pans, or piping bags required.
Half baking sheet is 18×13-inch. Choose a rimmed baking sheet, preferably with straight edges. Some baking sheets have slightly curved edges.
There are many different types of offset spatulas to choose form. I recommend using a mini offset like this 4.5-inch wooden handle offset or this 4.25-inch Ateco offset (the one in the image below).
An offset spatula makes spreading the frosting much easier. However, in a pinch, you may use the back of a spoon.
Assemble Mini Layer Cake
This is a straightforward cake that is easy to assemble!
- Immediately out of the oven, soak the warm dark chocolate sheet cake with bourbon.
- Frost cooled cake with traditional American buttercream spiked with bourbon and caramel. Freeze for 10 minutes to stet up frosting.
- Slice cake into three equal parts. Stack the layers together.
- Cover the cake and let it rest in the fridge for a couple hours before glazing.
Dark Chocolate Ganache Glaze
Essentially, ganache is a made by melting chopped chocolate with scalded heavy cream.
There are many variations of ganache with differing consistencies and flavors. Depending on the ratio of chocolate to cream, ganache can be used for frosting, fillings, or confections (such as chocolate truffles).
These bourbon caramel layer cakes are drizzled with a silky pourable ganache. It uses a one to one ratio of chocolate to heavy cream.
It’s very easy to make. Pour hot heavy cream over chopped chocolate. Stir together until homogenous and smooth. Cool slightly to thicken. Then, pour over portioned out mini cakes.
More Ghirardelli Chocolate Dessert Recipes
Mini Chocolate Bourbon Caramel Layer Cakes
Ingredients
Bourbon Chocolate Cake:
- 1 ¼ cup all-purpose flour, (163 g)
- 3/4 cup unsweetened cocoa powder, (63 g)
- 8 large eggs, , room temp
- 1 ¼ cup granulated sugar, (250 g)
- ⅓ cup bourbon
Bourbon Caramel Buttercream:
- 1 cup unsalted butter, (227 g), softened, room temp
- 2 ½ cup powdered sugar, (285 g)
- 2 Tablespoons Ghirardelli caramel sauce*
- 1 Tablespoon bourbon
- ¼ teaspoon fine sea salt
Chocolate Glaze:
- 1 cup chopped dark chocolate, (170 g)
- ¾ cup heavy cream, (170 g)
- caramel sauce, as needed for topping
- 10 pieces Ghirardelli chocolate bourbon caramel squares
Instructions
Chocolate Bourbon Cake:
- Preheat oven to 350°F. Line 18 x 13-inch baking sheet pan with parchment paper and lightly mist with non-stick spray.
- Sift together flour and cocoa. Set aside.
- Separate 4 eggs, placing whites in a medium bowl and yolks in a large bowl. Beat egg whites until foamy. Slowly add 3/4 cup sugar and beat until mixture is shiny and thickened. Set aside.
- Beat yolks with remaining 1/2 cup sugar until mixture is thick and pale in color. Add remaining whole eggs and beat until well combined. Add white eggs to yolk mixture and fold to combine.
- Add dry flour mixture to mixing bowl and fold to combine. Spread cake batter in an even layer on prepared baking sheet. Bake for 15 minutes until toothpick inserted in cake comes out clean. While cake is still warm, brush cake with bourbon. Let cake cool in pan.
Bourbon Caramel Buttercream:
- Cream together softened butter and powdered sugar. Add caramel, bourbon, and salt. Beat until buttercream is smooth.
Chocolate Glaze:
- Place chopped chocolate in a medium bowl. Bring cream to a simmer over the stove or in the microwave. Pour hot cream over chocolate. Let sit undistributed for 2 minutes. Use a sturdy spatula or whisk to stir mixture together until homogenous and smooth. Mixture will thicken as it cools.
Assembly:
- Spread bourbon caramel buttercream in an even layer over cooled chocolate cake. Place in the freezer for 10 minutes for buttercream to firm up.
- Slice cake crosswise into thirds. Stack layers on top of each other. Trim edges, if necessary. Cover cake and let chill in the fridge for at least 1 hour up (overnight is best).
- Slice cake in half lengthwise and divide each half into 5. You should end up with 10 mini cakes. Pour chocolate glaze over each mini cake. Drizzle caramel sauce on top, if desired. Top each mini cake with a chocolate square.
Notes
- use this caramel sauce, or your favorite brand, or homemade
- the chocolate bourbon caramel squares can be purchased here
Like this recipe? Rate & comment below!
Hi Maryanne!
Do you have the weight measurements for this cake? I don’t think I will be successful using cups!!
Thank you,
Codruta
I would love to make this! Do you think I could swap the brandy with something else to make this kid-friendly?
I am such the smitten kitten over this!! Delicious!
Oh my gosh, that glaze!! It’s screaming my name!
WOW!!! These look SO GOOD! I want to stuff my face with them like now!
Oh WOW!! These are absolutely perfect in every way!!
I am going to a Derby Party and these will be the perfect thing to take!
Oh my WORD! This cake is just perfection! And it has all my favorites – bourbon, chocolate AND caramel – together soooooooo I know I’m going to adore it! Well done!
They look so perfect and square! I’m impressed!!
i love how these look! plus, you can never go wrong with chocolate and caramel (: do you have any way to make sure that the edges of the cake don’t dry out while it’s in the fridge?
Thanks so much! You can cover the sides of the cake with parchment paper/wax paper/plastic wrap. After protecting the sides, I like to keep the cake inside another container so it doesn’t absorb any smells from the fridge.