David's Whisky Wish Birthday Cake
This cake was a request from my cousin, he asked for whisky and chocolate flavour birthday cake, jokingly. Whisky however is not really something you can add to a cake without adding lots of fruit, a thing our family doesn't like, so it got me thinking and this was the result!
A Chocolate and Vanilla checkerboard cake with white buttercream frosting, finished off with some proper Teachers Whisky Liqueurs. He got his wish for Whisky cake and it went down a treat!
Recipe
Chocolate sponge
225g plain flour
350g caster sugar
85g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 eggs
250ml milk
125ml vegetable oil
2 tsp vanilla extract
150ml boiling water
Vanillia sponge
300g plain flour
350g caster sugar
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 eggs
250ml milk
125ml vegetable oil
2 tsp vanilla extract
150ml boiling water
Preheat the oven to 180C/ gas 4. Grease and line your three checkerboard tins.
For the cakes, place all of the cake ingredients, except the boiling water, into two large mixing bowls. Using an electric whisk, beat the mixtures until smooth and well combined.
Add the boiling water to the mixtures, a little at a time, until smooth.
Divide the cake batters between the three checkerboard tins following the instructions for your tins and bake in the oven for 25-35 minutes, or until the top is firm and a skewer comes out clean. Remove from tins and allow to cool completely.
Icing
400g butter, softened
2 tablespoon milk
1 teaspoon vanilla
800g Icing sugar
Beat butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in icing sugar, bit at a time, until smooth and spreadable.
To decorate:
Liqueurs, I used Teachers Whisky,
And then a sprinkle of edible silver stars and a little nestle Milky Way star for the centre :)
Preheat the oven to 180C/ gas 4. Grease and line your three checkerboard tins.
For the cakes, place all of the cake ingredients, except the boiling water, into two large mixing bowls. Using an electric whisk, beat the mixtures until smooth and well combined.
Add the boiling water to the mixtures, a little at a time, until smooth.
Divide the cake batters between the three checkerboard tins following the instructions for your tins and bake in the oven for 25-35 minutes, or until the top is firm and a skewer comes out clean. Remove from tins and allow to cool completely.
400g butter, softened
2 tablespoon milk
1 teaspoon vanilla
800g Icing sugar
Beat butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in icing sugar, bit at a time, until smooth and spreadable.
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