Bourbon-Chocolate Cake with Browned Buttercream Frosting

Wow, this recipe! I did use 3 eggs and then substituted melted butter instead of the canola oil. I also moistened the sides of the layers with a water, sugar, bourbon simple syrup once it was cooled (1/2 c, 1/2 c, 1/2 c then stir to boiling).
I wanted a big thank you for the neighbors as they have been mowing for me as my mower is in the repair shop. Let me tell you, this cake was amazing! So worth the time to brown the butter and keep mixing it every 15 min! The flavors were complimentary, the frosting came out so light and fluffy, that I iced the cake well and it was divine! Probably will get some requests for this if the mower isnt out of the shop soon!

Simply amazing! My 15yr old son made this with your Bourbon-Browned Buttercream for our Christmas dessert. We swapped Jack Daniels whiskey for the bourbon and used Ghiradelli baking cocoa in the cake. We swooned over the decadent frosting and already have about six different plans to use it with other things - and just rolling in it hasn't been ruled out, lol. He chose this to make because his father loves all things chocolate and I prefer variety and love buttercream and notes of alcohol infused cooking. This was the perfect finale for our big first Christmas in our new house.