How to Make It Rawhide’s Whiskey Cake Recipe Chocolate Irish 2022
This recipe reimagines the classic whiskey Irish coffee as a coffee-whiskey layer cake with whipped cream topped with white and dark chocolate shavings. I invite you to try it and delight yourself with its exquisite flavor.
For the Cake Layers:
Unsalted butter for pans
2 1/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda sodium
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract
1 cup hot coffee
For the Coffee-Whiskey Whipped Cream:
1 tablespoon instant espresso powder
1/4 cup Irish whiskey, such as Jameson
3 cups whipped cream
3 tablespoons brown sugar
To finish the cake:
4 ounces semisweet chocolate (about 1 inch thick), at room temperature
4 ounces white chocolate (about 1 inch thick), at room temperature
To make the cake:
Preheat the oven to 200°C. Prepare the 3 round molds that we will use, 9 x 2 inches, greasing them with butter and put parchment or waxed paper on the bottoms or bases of the molds and put a little more butter on them.
Then in an electric mixer briefly mix the flour , sugar , cocoa , baking powder, baking soda and salt on low speed. Add the eggs , milk , oil , and vanilla and mix on low speed, scraping the bowl as necessary, until the mixture is thick and creamy , like chocolate frosting, about 5 minutes. With the blender running, gradually add the hot coffeeand beat on low speed until all ingredients are mixed. Divide the dough evenly among the moulds.
We bake, we change the position of the molds if necessary, we rotate them to ensure even cooking, we bake for approximately 20 to 25 minutes or until when inserting a toothpick in the center of the cake it comes out with only a few crumbs or completely clean and the center feels firm to the touch. Let the cakes cool completely in the pans on racks to cool.
To make the Whipped Coffee-Whisky Cream:
We clean the bowl of the mixer and in a measuring cup, stir the instant espresso coffee with the whiskey until it is completely dissolved. In the bowl of the mixer we beat the cream, the brown sugar, and the whiskey and coffee mixture, we do it at medium-high speed until medium peaks form, this will take approximately 2 to 3 minutes .
To finish the cake:
Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; Remove the parchment or waxed paper.
Then we transfer one layer to the bottom of the cake (where we’ll put the cake) and put a third of the whipped cream on top , leaving a 1/2-inch border; We repeat with the second layer. Put the top layer in place and spread the remaining whipped cream to the edge.
To make the Chocolate Chips:
We put a piece of waxed paper on a baking tray. Microwave each block of chocolate on medium power for 20 to 30 seconds to soften slightly, then scrape along the edge of the chocolate bar with a vegetable peeler, letting the curls fall onto the wax paper. We need to make enough curls of both colors to generously fill the cake, 1 1/2 to 2 1/2 ounces of each. We refrigerate the chips to make them easier to handle.
We place and arrange the shavings on top of the cake and it will be ready to serve
It is advisable to put the cake for about 2 hours in the refrigerator before serving.
OLD FOOD: WHISKEY CAKE
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MIKEL LOPEZ ITURRIAGA
The frozen whiskey cake was an undeniable hit in the Spain of the sixties and seventies. It began as a sophisticated dessert, typical of elegant restaurants and houses with potential. Still, the popularization of cold storage brought it to the ordinary people, who devoured it with enthusiasm in the torrid Spanish summers. However, today it is not found on the menu of almost any restaurant. Why did his star decline? What has become of her since then? The cake itself answers us.
First of all, and for the readers who weren’t born when you were successful, could you tell us what it’s made of?
Of course. I have many versions, but I am a sponge cake accompanied by ice cream flavoured with whiskey and caramel. They usually put burnt sugar on top and beautiful decorations of whipped cream around the edge. I am a lovely cake, Bim Bam Bum of desserts.
And after so many years, how are you?
Well, I’ve hit a slump, but I’m holding on. The fact of being a frozen and alcoholic cake has helped me to preserve myself.
When did its decline begin?
I would say in the eighties. Suddenly I went out of fashion, and they only served me in-town restaurants, on the outskirts of cities, some beach bars. In the nineties, things did not improve, and I know nothing; I live as poorly as I can in drawers from frozen to hyper.
Why do you think you liked it so much in those past times?
Man, a dessert with ice cream and whiskey was the coolest thing in those days. Those were the days of development, the Swedes, polyester clothing, the boîtes. I wasn’t just anything; you had to keep me in the freezer. It was very modern and advanced and international at the same time, carrying scotch and not aniseed or casserole or that kind of vulgarity.
I thought they did it with DYC or worse.
That’s gossip. My original version has always been with Scottish.
Is it true that you placed?
I wouldn’t say that much. He gave a little point and put piripis to the ladies less accustomed to liquor. And of course, the children were dying to eat me in the hope that I would be strong and thus fart.
Yes, I admit that I took it for that, but why did it go out of style anyway?
Pssst, no idea. I guess there came a time when people got fed up with sponge cake and ice cream desserts. Hard alcohol mixed with sweetness also had its moment, with drunken cakes and all that, but it passed. So I stopped being something chic and became a very tacky dish.
Forgive me for being so honest with you. I always thought it wasn’t enjoyable.
Perhaps it is that it always took me factory-made and not natural. Indeed her mother was one of those cool ones who didn’t know how to cook.
Well, he did know, although he never liked alcohol, and I say that’s why he wouldn’t do it. In any case, in most restaurants, you were not a landlady.
Since I am a frozen cake, the industrial frozen food companies immediately took over my monopoly. And yes, I have to admit that in many cases I was disgusting: I smelled like güiscacho, the ice cream was pure fat and the sponge cake, one of those that look like foam-type mousse. I have been a battered cake for many years, I have had a terrible time.
Poor. Do you think there are still people who like it?
Of course! There are essential brands like Frigo or Miko that continue to manufacture me. It just goes to show that there’s an audience for me out there, even if you fine journalists don’t want to admit it.
Finally, what projects do you have?
To be honest, not many. I live waiting for some star chef or influential blogger to make me fashionable again. In that sense, when I go on the Internet and see my recipes out there, like the one from El Cocinero Fiel, I have hopes of being in the trend again. Didn’t the Victorias come back? Me too
Frequently Asked Questions: Whiskey Cake
What is Whiskey Cake known for?
Whiskey Cake is your neighborhood joint for craft cocktails and farm-fresh comfort food. We source flavors, ingredients, and ideas straight from the farm, because good food tastes even better when it’s grown locally.
Why is it called Whiskey Cake?
In case you are wondering, Whiskey Cake is named for the company’s signature dessert. The restaurant brand focuses on serving up fresh, locally sourced ingredients. Click here if you are interested in seeing the menu.
What is Whiskey Cake made of?
Is Whiskey Cake only in Texas?
If you live in certain cities in Texas; Tampa, Florida; or Oklahoma City, you’ve probably at least heard of Whiskey Cake Kitchen and Bar. Launched in 2010 in Plano, Texas, Whiskey Cake Kitchen and Bar has been described as “bar food done right” (via Zagat).
What company owns Whiskey Cake?
Whiskey Cake Kitchen & Bar – a Dallas, Texas-based restaurant chain focused on farm-to-table and scratch cooking – has named Ray Risley president and chief operating officer of the six-unit brand, parent company Front Burner Restaurant Group announced Wednesday.
How do you heat a Whiskey Cake?
To serve, cut cake in 9 pieces. Poke several holes in each piece, top with 2 oz. of warm toffee sauce. Place in a 500 degree oven on a pan for 4-5 minutes until toffee is bubbling and cake is warmed throughout.
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