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!
Servings: 8 inch layered cake
Ingredients
- 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
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
- 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 flavor, then I suggest adding more whiskey (upto 2-3 tablespoons) in the syrup.