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I have, news! Little…kind of BIG news!
Maybe you guys haven’t noticed, but I have been semi holding out on you.
Hello, are you looking at the same cake I am?
I have had this cake in my back pocket for a good two weeks now, and yes, that means I have been a holding out on you. I am so sorry, BUT, I do think you will all agree it was worth the wait, because with this cake comes some very exciting news. News fit for only a cake like this.
BIG NEWS.
News like Asher’s 7th Birthday is on Sunday!! JK, JK, – I do have other news…but Asher’s B-Day really is on Sunday!
You see, way back when I started the blog, almost three years ago, I had no idea what I was doing. No, literally I had no clue. For one, I was a lost teenager struggling with the question of “where do I take my life next?” Ugh, the dreaded question everyone must suffer through at some time or another, right? Yeah, well my whole life I thought I would be a stylist putting together outfits for high-profile magazines. I dreamed about it, wanted it, tried to get it, had a 17 year old self freak out while living in LA before starting school, and then brought my butt back home to my comfort zone and away from the crazy life (I LOVE CA and all that it has going on, but at 17, I could not handle it).
I spent the summer with my family in Mt. Hood and then come fall, I bit the bullet and hit publish on my first post (<–you gotta read it…my writing…my photos…whoa how things have changed!). Back then, which feels like yesterday, I had no idea I would still be working on this little blog today. No idea of the opportunities that would present themselves, and no idea the happiness it would bring me.
I owe this space a lot. It has broken me out of my scared teenage shell and helped me grow into an adult (err, I try, but the truth is I still act like a teen plenty of the time) with focus and determination of what exactly I want in life. Sure, it was a big switch up from the fashion industry, but I am so thankful for all the mistakes and failures I made that got me to the place I am today.
I may not get nearly enough sleep, and my mom says I spend too much time working, but I could not be happier. I am the type of person who thrives on work, I can’t not be doing anything.
I just don’t have it in me.
SIDE NOTE: The blog has also opened my eyes to the wonders of coffee. Up until a week ago, I didn’t drink coffee…like ZERO coffee. Coffee was used solely for making desserts, not for drinking. That all changed last week when I finally just sucked it up and drank a whole cup of black coffee. It wasn’t good, but it also wasn’t horrible. But then something just changed, I think my tired eyes just gave in and said, you need the coffee Tieghan, and all of the sudden I liked it! Like a lot, and it actually helped me to focus. That made me really, really like it, and now, I even enjoy it! Gimme the coffee…black and piping hot…please.
Almost three years later, here I am. Busy, happy and healthy. Three words that have not always gone together so easily for me. Granted, I am still the stress ball that I have always been, but I just don’t think that will ever change.
Genetically, I am just a stresser…I’ll deal.
Point of the ever so long story?? I worked pretty hard, fell head over heals in love with sharing my recipes with people from all over the world and getting to read your kind-as-ever emails and comments. It was, and is, the best feeling knowing people out there are making my recipes and enjoying them with friends and family. When I think about it, it still amazes me, like whoa!
I also gained a huge passion for food photography, in which I have to say, I have come to love just as much as the cooking. The photography is where I get to bring in my styling roots and make things pretty. I live for making things pretty.
No really, I do.
So, what’s the news, huh?
You may have guessed by now, but guys?!?!?
I am writing a cookbook.
Yes, a cookbook!! I know, know. AHHH!<–my brain at almost all times lately.
Here’s the thing. Never, have I ever thought I would want to write a cookbook. In fact, for a long while I was turning down offers because I just really had no desire to write a cookbook. I didn’t feel I needed it and it was not something that excited me. That all started to change around last fall. I had some more serious offers come in that were honestly pretty hard to look away from. I was also getting at least an email a day from readers about whether I had a cookbook or if I was writing one. Around Halloween of last year, I kind of said to myself, maybe a cookbook is something I should think about. Maybe it would be fun, maybe my readers would enjoy it, maybe I could write a cookbook.
Somewhere around last Christmas (you may not remember, but I kind of had a lot going on, like it was crazy with the barn, work, Christmas, friends and family), among all the chaos, my little maybe turned into a yes, I definitely want to write a cookbook
Fast forward to May. A few long nights into it, I had a deal on the table with Clarkson Potter for a big fat cookbook (literally…it’s gonna be BIG and FAT). What?!? How did that happen? NO freaking idea, but it did and I am pretty happy about it. I do have the best agent to thank (hi Stacey). I can talk more about all those nitty-gritty details in another post if you guys are interested in hearing more about the process. Are you?
Big Picture: I am finally writing a cookbook! It will be published by Clarkson Potter and will have 150 new recipes for you all to hopefully fall in love with. I will also be photographing it (yeah – tons of photos!), so the book will really feel like my own. It’s set to come out in 2017 (I know, so far away, but apparently this whole writing, photographing and making a cookbook thing is a lot of work!) and guys, with my recipe list set, I can tell you, it is going to be GOOD. The photos will be big, and the recipes filled with all my little notes and comments. My hope in this book is to make you feel like you guys are right there cooking with me. I also hope it will be THAT cookbook, the one you go back to time and time again. You know, the one with food smeared across the pages with that ONE recipe the book just automatically opens right up to. That is my dream for this book.
I am so so excited about the team I have backing this book. My editor Amanda knows how to a pull a decision out of me (I am the worst!). And if it’s a super difficult choice, which was recently the case (how am I to choose between Nutella and caramel?? I mean, come on) she will somehow find a way. Trust me, she is good and she understands my need for chocolate. Thank God.
Also, thank you to all you readers out there to whom make my world a better place. You guys are the best!!
And now do you see why this cake was so fitting for today? It is clearly a celebration cake, and it is clearly delicious! Actually, believe it or not, this was a cake that got nixed from the list of book recipes (the choices, so hard!)…I think that should tell you something about the book right there.
But this chocolate bourbon caramel macaron cake! OH MY GOSH, I do just LOVE it! I will keep this next part short since I fear I am losing you with all my rambling. What you must know about this cake is that it is just like a french macaron, but in cake form. You have a chocolate cake base and caramel meringue buttercream frosting that to me imitates a macaron cookie. It’s loaded with light and fluffy whipped egg whites, sugar, butter, bourbon caramel goodness and so much milk chocolate.
Like I can’t even.
Chocolate Bourbon Caramel Macaron Cake.
Servings: 16 Servings
Calories Per Serving: 599 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Cake
- 2 1/4 cups all-purpose flour
- 2 1/4 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 1/4 teaspoons baking soda
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 eggs at room temperature
- 1 cup + 2 tablespoons buttermilk
- 1/4 cup + 2 tablespoons plain greek yogurt
- 3/4 cup canola oil
- 1 1/2 tablespoons vanilla extract
- 1 cup + 2 tablespoons strong brewed coffee hot
- homemade or store bought macarons for decorating
Bourbon Caramel
- 1 cup granulated sugar
- 7 tablespoons unsalted butter cut into chunks
- 2/3 cup full fat canned coconut milk may use heavy cream
- 2 tablespoons bourbon optional
- 1/2 teaspoon flaky sea salt
Milk Chocolate Meringue Buttercream
- 6 eggs whites
- 1 cup granulated sugar
- 3 sticks (1 1/2 cups) unsalted butter softened
- 1/2 cup bourbon caramel from recipe above
- 6 1/2 ounces milk chocolate melted + cooled slightly
- 1/4 cup unsweetened cocoa powder
Dark Chocolate Ganache
- 2 1/2 ounces dark chocolate chopped
- 1/4 full fat canned coconut milk or heavy cream
- 2 tablespoons Kahlua may sub 1 tablespoon vanilla
Instructions
Cake
- Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans, or line with parchment paper, then butter/spray with cooking spray.
- In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, greek yogurt, canola oil and vanilla until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin.
- Pour the batter among the 3 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 3 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.
Bourbon Caramel
- In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add the chunks of butter one by one, whisk until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat, if using, add the bourbon + a pinch of salt. Set the caramel aside to cool.
Milk Chocolate Meringue Buttercream
- Bring a large pot (big enough to place your mixing bowl over top) of water to boil. In the bowl of a stand mixer whisk the egg whites and sugar together. Place the bowl of the stand mixer over the pot of boiling water and cook, stirring often, until the egg whites are very warm to the touch and the sugar has dissolved, remove the bowl from the heat. Whip the egg whites on high until stiff peaks form. Allow the egg whites to cool before continuing.
- Once cool, add the butter, caramel, melted milk chocolate and cocoa powder. Beat until combined and fluffy.
To Assemble
- Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top. Finally, add the third cake layer and frost the top and sides of the cake. Place the cake in the fridge to chill for at least an hour.
- Meanwhile, make the ganache. In a microwave safe bowl add the chocolate and cream. Microwave on high for 30 second intervals, stirring between each until melted. Stir in the Kahlua. Allow the ganache to cool 10 minutes, and then pour the ganache onto the middle of the chilled cake and spread to just the sides, allow the ganache to drip down the sides of the cake. Place the cake in the fridge, preferably overnight, but at least 1 hour. Allow the cake to sit at room temp for at least an hour before serving. If desired, drizzle the cake with any remaining caramel and decorate with [homemade | https://www.halfbakedharvest.com/frozen-hot-fudge-peanut-butter-swirled-pretzel-macarons/] or store bought macarons. Can also decorate with sprinkles, chocolate curls or whatever your heart desires.
So let’s just celebrate this Friday. Celebrate with the best chocolate cake ever. Mmmk?!? Cool!
Can you get a good taste of the bourbon just from the Carmel? I’m wondering if I should brush on some bourbon to the baked layers, or if that would be overkill
Hi Brittany! You only get hints of the bourbon in the caramel. I personally love the idea of brushing on a little extra bourbon. YUM! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Finally making this recipe! But Coconut cream or milk? The recipe is a bit confusing. I just tried with coconut milk and it was a fail.
Hi Amanda! Did you use milk or heavy cream? This recipe requires full fat canned coconut milk OR heavy cream. Regular milk does not have a high enough fat content. Hoping this helps! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Did you cut out part of the cake to add in more icing in the middle?
Hey Sophia, no I don’t cut out any of the cake. The filling goes in between the layers. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan! I am attempting to bake this cake for my husband’s 30th!! He loves chocolate and caramel, so this celebration cake seemed apt for the occasion 🙂 Before I started making this one, I wanted to know if I can use half the recipe to make a smaller (2 tiered cake) instead. Since we are just the two of us, I wanted to make a smaller cake that has all the awesomeness of this yum cake 🙂 Thanks!
HI! Yes, you can cut the recipe in half and a smaller cake. I am sure that will be just great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I just love chocolate. chocolate flavor cake is also my favorite. For any occasion I only prefer chocolate cake. I know one cake shop in Sydney that is “cakes 4 occasions”. Which is one of the best shop for chocolate cake for any occasion.
Its the best!! I hope you love this recipe, Elon! Thank you!
Hi Tieghan, I have a choice question for you. But first of all, thank you for your wonderful recipes! Your blog has been a go to staple for me whenever I need to cook something for other people (so of course now folks think I’m a good cook but I always reference you and don’t take credit!) Like that cranberry pot roast or the Nutella pretzels I now make every year as a requirement from my book club (which small world btw, one of my bff’s is Niki Irving of Flourish flower farm who I think you’ve connected with) anyway, one of our friends bdays is on Tuesday and I was planning to finally try out making this cake but the friend requested the cupcakes I surprised her w last year (another of your recipes, the one w the buttercream icing). If you happen to see this in time, what do you think? Is this cake as epic as it looks? Should I go for it or stick to the winning cupcakes that are a definite win?
Anyway, thanks again for the great recipes!
HI Elizabeth!! I am so sorry, I know I am way to late to answer this as I saw your cake already on IG. It was GORGEOUS. I really hope you all enjoyed it and I hope Niki had a great birthday! Please tell her I say happy belated birthday! I need to reconnect with here soon. Her flowers are my all time favorite!
Again, so sorry I was so late to respond to this. Hope the cake was very much enjoyed! Please let me know if you have any other questions. Thanks so much! xTieghan
I made this cake last weekend for a going away party for a dear friend. It does take time, but the results are amazing! Everyone was talking about it all week! Thanks for your inspiration!
Thank you so much Jackie! I am so glad you loved this recipe!
Congrats on your accomplishments!! This cake looks amazing and I am saving it for later to make for my hubs. Chocolate and coconut! Two of his favorite things! I did notice a tiny booboo in the buttercream recipe. On the unsalted butter it says 1 1/2 sticks (3 cups) should that not be 1 1/2 lbs?
Just realized my mistake lol The recipe says macaron not macaroon therefore no coconut lol. Still looks and sounds amazing!
Thats okay!! Thanks so much so happy you like the cake!
Thank you so much for letting me know. Recipe is all fixed! Let me know if you have questions and I hope you love the cake! 🙂
Hey! I just wanted to tell you I’m a huge fan! I made this cake last night and everybody freaked out about how amazing it was. I also have made your snickers Carmel apple cake. So good. I’ve made your caramelized pork ramen 5 times in the last two months haha.
Wow!! SO so happy your liking all of it Jake! Thank you so much for making everything.
Hi Congratulations to you for getting your dream, so happy for you. I am not an avid baker but I want to take this on and I’m really excited to try this.
I wanted to know if I could use Dark chocolate in the Meringue buttercream instead of Milk chocolate for a deep and darker flavour. I haven’t made it yet but I wanting to try it out for the Holidays.
Thank you, Nia! Yes, if you like dark chocolate I would say go for it. i think that will be great. Hope you love the cake!
Hello Tieghan,
I have recently stumbled across your blog and im in LOVE…your recipes are amazing and your styling/photography is beautiful! I made this chocolate bourbon caramel macaron cake (with your hot fudge pretzel macarons too!) for my husbands 28th birthday…everyone loved it and thought it tasted divine!! 🙂 wish i could attach a pic to show you! i was apprehensive how it would turn out, as i live in australia and the cup sizes etc are different, googling it they are only slightly different from the US, so i just went ahead using my cup measures and it came out great! Thanks for the great recipes…can’t wait for your cookbook 🙂
HI!!! So happy you found my blog!!
First off thank you soo soo much!
Sounds so amazing and nice work converting everything!!
Your story is really inspiring to me, that you really can do what you love for the rest of your life if you try. Your blog is BEAUTIFUL and makes me so very hungry. I just stumbled across your Pinterest page a couple of months ago and today, I found your website, app, Instagram, and cookbook announcement! (Even though that was from a year ago haha). I’m 24 and just seeing how much you’ve accomplished at your age, while still caring and loving abundantly for your family… It’s definitely worth writing a cookbook for, and maybe even a book in the days to come. 🙂 Thanks for sharing your life (and food!) with us. 🙂
Awh thanks so much Monica!! This is so sweet and makes me so happy you found my blog! ?
I just re read this post because I am sooo excited for the cookbook (hurry up 2017 already!) Cannot wait to have your cookbook on my shelves!!!
Haha this is so sweet! I am so glad you are excited for my cookbook because I am too!! Thanks so much Jemima!
I have a very odd question I hope you can answer! I’ve made this amazing cake of yours a few times and last week someone asked me if I can make it as their wedding cake – to which I said yes. I can do all the conversation etc, but I’m unclear on how much batter is in the recipe. I think it’s around 8 cups? Does that sound right?
Congratulations! I love your recipes and your photos, in my opinion, are the best food photos out there. I am so glad you found your calling.
☺️? SOO nice, I can’t stop smiling!! Thank you so so much Deborah!!