Coffee Whiskey Cake is a delicious and light boozy cake for all occasions and if you want to convert friends to booze lovers, do not look beyond. You can thank me later!
A close friend of mine had her birthday on the International Women’s Day last week. For last 2 years I have been baking her a cake.
Last year I made her a special no-bake Mousse Cake for her birthday, but my camera died on me and I couldn’t shoot it, then I recreated the same cake for my own birthday later in the year. It was truly one of the best cakes I ever made.
She is very fond of food and especially desserts. Chocolate and coffee are favourite flavours. And slowly she is acquiring taste for liquor thanks to me. :D :D
So, I ended up infusing whiskey in the soaking syrup as well as the buttercream. I also added crushed butterscotch chips over the filling. Every mouthful was decadent and boozy.
The cake is my go-to cake recipe for all needs chocolate. 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.
A delicious and light boozy cake for all occasions and if you want to convert friends to booze lovers, do not look beyond. You can thank me later!
Coffee Whiskey Cake
- 1 cup all purpose flour
- ½ cup +1 tbsp sugar granulated
- ⅛ cup + 1 tsp cocoa powder unsweetened
- ¼ tsp baking soda heaped
- ¼ tsp salt
- ⅔ cup hot water
- 4 tbsp olive oil
- 2 tsp white vinegar
- 1 tsp instant coffee granules
- 1 tsp vanilla extract
- Pre-heat oven to 180 °C. Line the bottom of one 8 inch pan.
- 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.
- 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.
- 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.
Coffee Flavored Syrup
- ⅓ cup sugar granulated
- 1 cup water
- 3 tbsp instant coffee powder
- Boil water, coffee & sugar together. Once it boils, lower the flame & allow it to heat for another 1 minute. Remove from heat & cool completely. It can be made in advance & stored in refrigerator.
- Use ⅓ cup of syrup to soak one layer of cake.
How to Assemble a Cake
- piping bag, nozzles & levelling knife for decorating and finishing
- parchment paper or strips
- Move the frozen layers to refrigerator few hours before assembling. Place the first layer on a platter or cake stand.
- Make some holes into the bottom layer using a form. Soak the bottom layer in sugar syrup. Then lightly spread the filling of your choice like whipped cream or butter cream or chocolate ganache over it. Place the second layer on top of the bottom layer & repeat the process of soaking & spreading filling. Finally place the top layer & again soak it. Lightly spread the filling on top & sides of the cake making a crumb coat. Refrigerate the cake for 1 hour.
- Top it generously with chocolate ganache or any glaze or whipped cream or butter cream. Pipe design as you would like. Refrigerate the cake for at least 2 hours or overnight for flavours to set in. Serve chilled.
- You can whip the ganache before spreading as filling.
- The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.
- I use soy-based ready-to-whip cream which is available in market. Transfer a small portion of cream in a large bowl or your stand mixer and beat till stiff peaks are achieved. Fill and frost as per your choice.