Whiskey Dream Cake: Chocolate- Whiskey Cake with Whiskey Buttercream Frosting and a Dark Chocolate Drip

This was made for one of Mom’s friend for his birthday! Its a semi- naked chocolate – whiskey cake with whiskey buttercream frosting and a dark chocolate drip! 

Ingredients: 
Chocolate- Whiskey Cake: (2 layers of 8 inch cakes)

  • Flour – 180gm
  • Butter – 150gm 
  • Eggs – 3
  • Baking powder – 11/2 teaspoon 
  • Cocoa powder – 60 gm 
  • Whiskey – 90ml 
  • Hot expresso- 125ml 
  • Brown sugar – 100gm
  • White sugar – 100gm

Whiskey Buttercream Frosting:

  • Butter – 100gm
  • Icing sugar – 300gm
  • Whiskey – 30ml

Dark Chocolate Drip:

  • Dark Chocolate – 80gm (cocoa more than 50%)
  • butter – 50gm 

Method:
Chocolate- Whiskey Cake

  • Preheat the oven to 180 degrees celsius. Line the cake tins with parchment sheet. 
  • In a large bowl, cream the butter, sugar, brown sugar until light and fluffy. 
  • Beat in one egg at a time. 
  • Add the hot expresso and whiskey. 
  • Sift in the flour, cocoa and baking powder. Mix thoroughly until completely incorporated. 
  • Divide the batter into half in each cake tin and bake for 25-35 minutes, check with a skewer to see if baked. 
  • Once baked , let it cool on a cooling rack. 

Whiskey Buttercream Frosting:

Cake Assembly

  • Once the cakes are cooled, slice the top part to make it as equal layer and flush. 
  • Add a big dollop of the buttercream in the middle of the two layer. 
  • Crumb coat the cake and let it cool in the refrigerator for 30 minutes. 
  • Coat the cake with a thin coat of the buttercream, you can make it a thick layer (just double the recipe). Using the chocolate drip recipe–> 

Chocolate Drip:

  • Chop the chocolate into small chunks and melt the chocolate and butter in a heavy bottomed pan. 
  • Let it come to room temperature, before you pour it on the finished cake. 
  • Let it cool for 30 minutes…

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