There is only that one time in the year when I use alcohol in my baking – Christmas. But for sometime now, I’d been having this urge to bake something else, but with booze. The mind boggled with options. And if you’re one of those who plans their weekend menu by Thursday, you know how preoccupy-ing this can be!
And then, one of those days I was going through my feed on Blogger when I noticed Culinarystorm’s post on a Triple whiskey dark chocolate cake
and I drooled. That was it. The husband is a lover of all things whiskey and I’ve had an affair with dark chocolate for as long as I can remember. But, I was curious I wanted to see what more could be done and my curiosity took me to Lindsay’s Loveandoliveoil.com where I saw this Chocolate Whiskey Cake with Caramel Sauce
, it was love at first sight. So I decided to borrow a little bit from here, some more from there and add a dash of my own twist to it.
Before I actually got down to baking this beauty, I bounced the idea off the husband – well I had to ‘borrow’ from his precious whisky collection, so you see – his eyes lit up and he asked just one question, ‘When?’. Ha! That’s the only green signal I needed. I don’t think I’d waited for the weekend like I did this time!
Now I know, if rum and cake were meant to be together, then chocolate and whisky are soulmates!
I love bundt cakes, they look so homely yet elegant at the same time. So I decided to go with that. Originally I intended to make this a Patiala Peg (90ml of alcohol) cake, but as I tasted the batter while mixing it I realized that any more alcohol might actually have people pass out. No, I’m not exaggerating.
Yes I’ve made a couple of changes to the recipes that you’ll find in both the links I’ve mentioned above. For starters, I’ve swapped the all-purpose flour with whole wheat flour. Then the brown sugar with jaggery – this wasn’t because I’m avoiding sugar but only because I realized I was out of brown sugar after I began making this cake. But hey, sometimes these accidental things can turn out to be the best, that’s what happened. And yes, there’s no eggs or even butter. Oh, and, why is this a whisky cake and not a whiskey cake? Because I’ve not used Irish whiskey. So let’s get down to business, shall we?
Dark chocolate whisky cake
1 1/2 cups of whole wheat flour
1 tsp of baking soda
1/2 tsp of baking powder
2 tbsp of drinking chocolate powder
1/4 tsp of salt
Sift all these ingredients together and keep it aside.
In a mixing bowl, put together the following:
1/4 cup of oil (I used Canola oil)
2 tbsp of curds (I’ve used fresh homemade curd)
3/4 cup of jaggery, grated or use the granules
1 tbsp of strong coffee decoction, I made this with 1 tsp instant coffee powder mixed in 1 tbsp of hot water
Mix these ingredients to form a smooth paste or till the jaggery dissolves completely. Now add 1 tsp of flaxseed paste, which I made using 1 tsp of flaxseed ground with some water. Mix well again.
Now comes the best part, add 50ml of any whisky. I used Teacher’s for this cake. And mix again.
Next, add the dry ingredients into this mixture and fold in. Be careful not to overbeat/mix as this will affect the texture of the cake.
Pour this batter into a greased baking tin, I used a bundt pan, and bake for 30-35 minutes and 180 degress celsius. You will know the cake is done when a skewer or knife inserted into the deepest part comes out clean. Remove from the oven when done and allow it to cool down.
There’s a lot you can do to frost this cake but I went with a simple chocolate ganache. This version of ganache is a favourite because it uses two of my favourite things – dark chocolate and curd. Yes, you read that right, curd!
So this is how it’s done:
2 squares of dark chocolate (I think this would be about 50gms, approx.)
1-2 tbsp of jaggery
1 tbsp of thick curd, I used the homemade one again
Melt the chocolate in a double boiler and as it begins melting add the jaggery and keep mixing in. When you get a nice, smooth paste remove it from the heat and allow it to cool down. When it has come down to room temperature, add the curd to this and mix again.
Pour this gently over the cake. Stand back and admire this beauty. It will break your heart, but you will have to cut it. This one is love at first bite, you have my word for it.
* You may have noticed that I haven’t used too much of the jaggery in this recipe. It is intentional for two reasons – one, because I wanted the whisky flavour to shine through and not be overpowered by sweetness; two, since I was using a ganache as well I didn’t want the cake to be sweet by itself.
* If you have brown or even regular sugar, feel free to substitute with the jaggery. And if you want to use eggs, simply replace the curd and flaxseed paste with two eggs.
*The cake will be a little dense and even a bit moist, but that is okay as it happens due to the whisky content. And yes, you can make this a Patiala Peg cake if you like.
The New Indian Express recently (Sunday, May 4), carried a story about food blogging and photography. I was thrilled to be a part of it and even more excited to see it on paper. From writing for a newspaper to being featured on one, it has been quite something. Here’s the article:
And if you want to read it online then click here: http://www.newindianexpress.com/lifestyle/food/It%E2%80%99s-a-Feast-For-the-Eyes/2014/05/04/article2200438.ece