Coffee Whiskey Cake
|1||cup of all purpose flour|
|½||cup and 1 tablespoon of granulated sugar|
|⅛||cup and 1 teaspoon of unsweetened cocoa powder|
|¼||heaped teaspoon of baking soda|
|¼||teaspoon of salt|
|⅔||cup of hot water|
|4||tablespoons of vegetable oil|
|2||teaspoons of white vinegar|
|1||teaspoon of instant coffee granules|
|1||teaspoon of vanilla extract|
|sugar syrup for soaking|
|1.||Pre-heat oven to 180 C. Line the bottom of one 8 inch pan.|
|2.||Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use mixer. Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.|
|3.||Add to the dry ingredients & whisk till just combined. A few lumps are fine. Pour batter into the prepared pan & bake for 20-25 mins till tooth pick inserted in center comes out clean.|
|4.||Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape. I baked three layers by baking this recipe thrice separately. And then froze the layers wrapped in cling film. Continue with assembling and frosting the cake.|
This cake is perfect as moist base for frosting and layering.
Using coffee is optional.
In sugar syrup, I added 1 tablespoon of whiskey after syrup was boiled. I also made coffee & chocolate buttercream. I also added 2 tablespoons of whiskey to the cream after soft peaks were reached.
For a light coozy feel this was perfect, but if you want stronger flavour, then I suggest adding more whiskey (upto 2-3 tablespoons) in the syrup.