Day 327.365 – Whisky Cake – II

Day 327.365 – Whisky Cake - II

My sad story of buying a bourbon is here on my previous post.

I was more than glad to come across this recipe and gladly used most of my bottle of bourbon. I would advice if you too are not a big fan of bourbon, this is an ideal way to consume that left over bottle, lying around maybe for years. Or just use any other whiskey which should work well too.

Please use the mentioned quantity, if you add too less you will not taste the alcohol, and which i feel should be of prime interest if you want to try a chocolate alcohol cake. Another note, if you want you can omit the coffee and use water instead, coffee just enhances the flavour.

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Recipe adapted from simplyrecipes.

Chocolate Whisky Cake

1/2 stick of unsalted or salted butter, softened, if using salted, don’t use the salt mentioned below
1 cups all-purpose flour, more for dusting
1 bar (approx 150gms) of unsweetened dark chocolate, for best flavor use the best quality you can find
1 tbsp espresso instant powder (can use instant coffee) or use 1 cup of prepared espresso
1 tbsp unsweetened cocoa powder
1/2 cup bourbon whisky (or use any other whisky), about 1/4 cup more for sprinkling
1/2 teaspoon salt
1 cups sugar
2 eggs
1 tbsp vanilla extract
1 tsp baking soda

Grease and dust a loaf or round pan. Melt chocolate and keep it aside. Now heat some water. In a separate cup add the espresso powder or instant coffee. Pour about 1 cup of hot water, add the cocoa powder and salt and mix. If using prepared espresso, add the cocoa while still hot, stir in the salt. Let it cool a bit and add the bourbon whisky.

In a separate bowl beat the butter and sugar till light and fluffy. Add the eggs one by one, beating well after each addition. Stir in the vanilla, baking soda. Now add the melted chocolate which has been cooled. Start adding the flour and bourbon/coffee mix. Keep alternating and adding flour in the end.

Pour the batter in the pan. Bake at 175C for about 50 minutes, till the skewer test comes clean. Let it cool in the pan and drizzle with some more whisky while still warm. Serve with shaved chocolates or sprinkled sugar.

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