Saturday, May 24, 2014

Scotch Whisky Cake with Spiked Buttercream Frosting

Coffee, chocolate and chai latte flavors make for an unforgettable combination.  But be sure to check ID's before serving.  Both the lucious buttercream frosting and the fudgey brownie like cake are enhanced with the flavor of your scotch.  Not at all boozy tasting, just rich and delicious.

Best to make it one day ahead to let the flavors blend and age just a bit.

For Cake:

1 bar Chuao Chocolatier Coffee Anise bar
or substitute 3 oz. coffee flavored chocolate
3 oz fine quality bitterweet chocolate
1 1/4 cups strongly brewed coffee
2 TBL Kahlua liquor
1/2 cup BD Triple Gold Reserve
1 1/2 sticks unsalted butter
2 large eggs
1 tsp vanilla flavoring
2 cups all purpose flour
1 1/2 cups sugar
1 tsp baking soda
pinch sea salt

For Frosting:

1 Stick unsalted butter (may need extra)
1 cup instant Spicy Chai Latte powder - may substitute other instant chocolate mix
1 cup confectioners (powdered) sugar
3 tbl scotch whisky


Small amount of light and dark chocolate bars for shavings

Heat oven to 275 degrees. 

Brew coffee and set aside.

Prepare 9 " spring form pan by cutting round of wax paper for bottom.  Grease pan.  Slip in round and grease paper.  Dust whole pan with flour and knock-off excess.  May want to wrap outside bottom of pan with aluminum foil to prevent any batter leaks.

Sift flour, sugar and baking soda into a bowl.  Add the pinch of salt and set aside.

Soften butter slightly in microwave then cut into pieces.  Break up chocolate into small pieces to ease melting.  Combine coffee, butter and chocolate in a saucepan and heat slowly, stirring constanly until all contents are melted and combined.  Remove immediately and cool for about 10 minutes.

Slightly beat eggs then combine with Kahlua, Scotch, eggs and vanilla. Set aside.

Put chocolate contents in large bowl.  Stir in egg mixture until thoroughly combined.  Sift in flour mixture until batter is completely mixed.

Pour batter into springform pan and bake at 275 degree oven for about 1 -1 hour 10 minutues.  Start checking at 1 hour as ovens may vary.  Cool in pan before removing.  Cake will be dense and brownie like.

Make the frosting and garnishes while cake is baking:  Soften unsalted butter to room temperature.  Whip butter with the Chai Latte mix, sugar and scotch until thoroughly combined.  If frosting is too thick add just a bit more butter.

If you don't have the Chai mix, just double the sugar or use other hot chocolate powder.  But be forewarned, it is the Chai Latte flavor that puts this dessert over the top. Frosting will be slightly grainy but this doesn't matter because it is fabulously delicious.  Note: I buy the Trader Joes' Spicy Chai Latte mix.

To prepare the garnish, use both milk and dark chocolate.  The two tone looks beautiful and dark chocolate gives a different shaped shaving then the milk chocolate. 

To make shavings - get three shallow bowls. With a vegetable peeler, shave the sides of each small bar of chocolate into a bowl. You will only need 1/3 to 1/2 of a small bar.  A little goes a long way.  Using a grater, finely grate either chocolate into the third bowl.

To decorate cake - lay a thick and smooth layer of frosting on the top of the cake.  Dust cake from center out with the finest dust.  Then pile dark shavings in a ring around the outside and in a pile in the middle.  Add the lighter larger shavings in the middle.

Cover and store for one day to let the flavors blend.  Best served at room temperature.

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