Who doesn’t love a good chocolate cake?! I mean, goooood!
We celebrated my husband’s birthday yesterday. When I started planning his party a couple months ago, I saw that his actual birthday fell on a Thursday. This was good, because his live karaoke band (where you sing with the band), The Entertainment, plays every Thursday at The Sutler Saloon in Nashville. It’s kid-friendly before 9-ish and they have great food! Plus, their whiskey/whisky/bourbon/scotch list is impressive! (Here endeth the shameless plug!)
This was when I decided to make a booze cake using whiskey. And it had to be chocolate. But how was I to decorate it…?
The Entertainment wear suits and ties…and Chuck Taylors. It’s their thing!
Except one. Thank you, Sprinkle Bakes, for reading my mind! Not only was this a tuxedo cake that I could easily change to a suit-and-tie cake…but it was a recipe for a chocolate whiskey cake! Boom!
I made the cake the night before my husband’s birthday. I loved that it has coffee in the recipe! Coffee brings out the chocolate flavor…and I had a freshly opened bag of Starbucks Espresso Roast whole beans ready to go! When it came to the whiskey, we only had Four Roses Single Barrel in our house. About 3 or 4 ounces. Instead of sending my husband to the liquor store at 10:30pm, I measured out 2 ounces for the cake, and gave the rest to him! The cake itself was absolutely perfect in flavor and texture! It was so moist!
I love chocolate ganache. There’s an old inside joke between me and my husband about chocolate ganache. (No, it’s not dirty….) I would really love to make a good ganache that has whiskey in it. Because I’m always adding alcohol to our cakes (see here), and I always need a reason for my daughters to not want to eat our cakes! Coffee and whiskey?! Ewwww!!
Anyways, the cake turned out perfect…