Coffee Whiskey Cake

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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.

Coffee Whiskey 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.

Coffee Whiskey Cake

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

Coffee Whiskey Cake

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.

Coffee Whiskey Cake

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.

Coffee Whiskey Cake

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 Whiskey Cake

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

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!
Prep Time10 mins
Cook Time1 hr
Assembling Time30 mins
Total Time1 hr 40 mins
Course: Baking

Ingredients

  • 1 cup all purpose flour
  • ½ cup +1 tbsp sugar granulated
  • cup + 1 tsp cocoa powder unsweetened
  • ¼ tsp baking soda heaped
  • ¼ tsp salt
  • cup hot water
  • 4 tbsp oil
  • 2 tsp white vinegar
  • 1 tsp instant coffee granules
  • 1 tsp vanilla extract

Instructions

  • 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.

Notes

  1. This cake is perfect as moist base for frosting and layering.
  2. Using coffee is optional.
  3. 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.
  4. 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

A sugar syrup for soaking cakes and bakes. It is perfect to go with most coffee or chocolate based desserts.
Prep Time1 min
Cook Time3 mins
Total Time4 mins
Course: Filling & Frosting

Ingredients

  • cup sugar granulated
  • 1 cup water
  • 3 tbsp instant coffee powder

Instructions

  • 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.

Notes

The more you soak the layers before filling, the more moist your cake will be. So don’t hesitate to pour it in the required ⅓ cup for every cake layer you use.

How to Assemble a Cake

Easy steps on How to Assemble a Cake. Follow them to create a layered cake in a jiffy.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Filling & Frosting

Equipment

  • piping bag, nozzles & levelling knife for decorating and finishing
  • parchment paper or strips

Ingredients

  • sugar syrup or chocolate syrup for soaking
  • whipped cream or chocolate ganache or buttercream to fill & frost
  • fruits, sprinkles, chocolate chips, etc for topping or filling

Instructions

  • 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.

Notes

  1. You can whip the ganache before spreading as filling.
  2. 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.
  3. 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. 

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