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…
Slice and enjoy!
Happy Baking
xx
Happy Baking
xx