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Moonshiners Chocolate Cake with Smoked Chocolate Ganache Frosting


2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon baking soda
3/4 cup unsweetened cocoa
2 cups granulated sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 each whole eggs
1 teaspoon bourbon
For the Frosting:
2 pounds semi-sweet chocolate, grated
1 pint fresh whipping cream
6 ounces bourbon


Sift together dry ingredients in a mixing bowl, two times.
Add oil, coffee, and milk, mix at medium speed for 2 minutes. Add eggs and bourbon, beat 2 more minutes. Batter will be thin.
Pour into two greased and floured 9"" cake pans, or two 8"" cake pans and six muffin cups. Bake at 325F for 25 - 30 minutes.
Cool cakes 15 minutes before removing from pans. Cool on wire racks.
Grate chocolate into a stainless steel mixing bowl or hotel pan. Add cream.
Place in smoker and smoke at 185F for 30 minutes over hickory, apple, oak or pecan shells. Stir mixture every 15 minutes. If you desire a heavier smoke flavor increase the smoking time by 15 minutes. If chocolate mixture is not completely melted after 30 minutes, place over a double boiler and bring up to 160F, whisk until homogenous, add bourbon, whisk until smooth.
Cool thoroughly. When you are ready to frost cake beat until fluffy on mixing machine and decorate cake.
Yield: Two 9"" double layer cakes