Whiskey Coffee Poke Cake is for everyone who loves coffee. Whiskey and coffee goes very well as flavours.
My intention is to always create something different every time I bake. Last year for my in-law’s anniversary celebration, I had made this Chocolate Poke Cake with wine, however due to rush of party, I couldn’t take blog worthy pics. :D
When a baker group decided to do a potluck this week, I couldn’t resist and recreated this same cake but with whiskey as flavour instead of wine.
Let me tell you it turned out super good. I kept some with me to share with my friends and family. They all loved it.
V took some of it to office, and I was pleasantly surprised to get an order for a kg of this cake from his boss. The only requirement was super duper dose of whiskey. :D
As I am writing this post, the cake is chilling for delivery in the evening. Many more orders for such mature cakes and decadent sweets.
Whiskey Coffee Poke 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 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 a mixer as it will not aerate the dry flours.
- Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.
- Mix the wet ingredients into the dry ingredients and whisk them till they are just combined. Do not overmix. A smooth batter is not necessary, few lumps in it are fine. If you are adding any liquor, then add it now.
- Pour batter into the prepared pan. Gently tap the pan so air bubbles are removed and batter spreads evenly.
- Bake for 20-25 mins in the preheated oven. After about 18-20 minutes, insert a tooth pick towards the side of the pan. If it comes out clean, then cake is done.
- 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 three times separately. And then froze the layers wrapped in cling film. Continue with assembling and frosting the cake.
- ⅓ cup water
- 30 gram confectioner’s sugar
- 1 tsp cocoa powder unsweetened
- 100 gram dark chocolate roughly chopped
- 2 tbsp whiskey optional
- For preparing the chocolate soaking syrup, heat the water, icing sugar and cocoa powder until boiling and slightly thick for 2-3 minutes. When thick add chopped chocolate, and whisk rigorously to remove lumps and melt the chocolate. Pour this warm syrup to soak a decadent cake or use as a dip.
- If you are pouring on the cake, then follow this step – Poke tiny holes in the cake using a toothpick or skewer. Pour the warm syrup in still warm cake allowing it to be absorbed in whole cake. Allow it to set and absorb as much as possible before topping with cream layer or serving just as is.
Infused Mascarpone Whipped Cream
- 100 gram heavy cream
- 200 gram mascarpone cheese
- 2 tbsp confectioner’s sugar
- 1 tbsp instant coffee powder heaped
- 1 tsp brown sugar
- 1 tbsp whiskey optional
- Whip mascarpone cheese in a separate bowl, set aside. In another bowl, take whipping cream and icing sugar together and whip for 2-3 minutes, till it reaches soft peaks. Now sprinkle sugar, whiskey and coffee powder and whip them together till it reaches stiff peak for 4-5 minutes. Gently fold in coffee whipped cream into mascarpone. Spread on top of the cake and decorate with chocolate shavings.
- You need to add icing sugar only if you are using mascarpone or cream cheese in whipping cream. Else the whipping cream is sweet in itself.
- You can replace whiskey with any other liquor of your choice or even skip it.