Filling
6 cups of fresh cream
3 cups of sugar
1 cup of water
1 tablespoon of bourbon
Dough
5 cups of unsalted butter, softened
2 1/4 cups of flour
1 1/2 cups of heavy cream
2 cups of boiling water
1 cup of melted butter at room temperature
4 tablespoons of cocoa powder
1 tablespoon of vanilla extract
4 teaspoons of baking soda
2 tablespoons of lemon juice
1 teaspoon of salt
200g of semisweet chocolate chips
8 large eggs for moistening
1/2 cup of bourbon
Accessories
2 forms of 30 cm in diameter
Filling
6 cups of fresh cream
3 cups of sugar
1 cup of water
1 tablespoon of bourbon
Dough
5 cups of unsalted butter, softened
2 1/4 cups of flour
1 1/2 cups of heavy cream
2 cups of boiling water
1 cup of melted butter at room temperature
4 tablespoons of cocoa powder
1 tablespoon of vanilla extract
4 teaspoons of baking soda
2 tablespoons of lemon juice
1 teaspoon of salt
200g of semisweet chocolate chips
8 large eggs for moistening
1/2 cup of bourbon
Accessories
2 forms of 30 cm in diameter
Filling
Cook the sugar with water to caramelize
Add the cream gradually, stirring until smooth
Let it sit in the refrigerator overnight
Dough
Preheat the oven to medium temperature
Grease the forms and dust with flour
Melt the chocolate in a double boiler. Reserve
Sift together the flour, cocoa powder, baking soda, and salt. Reserve
In a mixer, cream the butter with sugar
Add eggs, beating well
Combine the sifted ingredients with heavy cream mixed with lemon juice, melted chocolate, vanilla extract, and water
Mix well
Bake for 30 minutes
Let it cool and unmold
Assembly
Beat the filling until firm
Add bourbon, mixing well
Cut the cakes in half and moisten each layer with two tablespoons of bourbon
Reserve some filling for the topping
Alternate layers of cake and filling
Top with reserved cream
Let it sit in the refrigerator.
