Thursday, April 18, 2013

Whiskey Cake

My boss is a big lover of Jack Daniel's, so for his birthday this year, I decided that aside from just getting him a bottle of Gentleman Jack, what could be better than an cake made with Jack Daniel's?! I wasn't sure if I would really like it since I am not really a fan; however, this is quite delicious! The alcohol itself cooks out of the cake, but you are left with the whiskey's burn amid the chocolatey espresso goodness. Another benefit? This is one of the moistest cakes I've had the pleasure of bitting into.


Whiskey Cake
adapted from Field's of Cake

2 cups all purpose flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup Jack Daniel's Whiskey
2 eggs


In a large electric mixing bowl, sift together the dry ingredients. Add 1/2 cup buttermilk and beat until dry ingredients become moist. Beat in eggs one at a time. Add remaining wet ingredients. Mix until batter is smooth.

Pour into two 8" square baking tins lined with parchment paper.

Bake 30-40 minutes or until a toothpick inserted comes out clean.

Let cool before frosting with Chocolate Espresso Buttercream.

Decorate as desired.

Eat up!


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