Whiskey Cake

Cake with the aroma and taste of whiskey and soaked in a whiskey sauce definitely leaves us with delicious taste demands of it. The overlap with whipped cream adds not only flavor intensity but aesthetics too.
Yours!

work: 30′

time: 1h:30′

medium:

Ingredients (8 μερίδες) 260g (9.2 oz) flour 2 tsp baking powder ½ tsp salt 90g (3.2 oz) cocoa powder 200g (7.1 oz)/ 1 large cup of coffee 70g (2.5 oz) whiskey 200g (7.1 oz) butter 1 tsp cinnamon 400g (14.1 oz) sugar 2 eggs 1 tsp vanilla	In a bowl mix together the flour, baking powder and salt and set aside for a while. In a saucepan put the coffee, whiskey, butter, cinnamon and cocoa. Place it over medium heat until butter melts and mixture is smooth.	Remove it from the heat and add the sugar. Stir well to melt. Pour the mixture into a large bowl. Leave it aside to cool slightly. Beat well with a hand mixer, the eggs with the vanilla and pour in the chocolate mixture.
Mix in the flour mixture, stirring with a wooden spoon until incorporated ingredients.	Pour the chocolate cake mixture into a buttered and floured form. Bake in preheated oven at 165°C (329°F, Gas 3.2) for 50'-55'.	Remove the form from the oven, leave to cool on a rack for up 10'-15' and then remove the cake from the form to cool completely. Consumed as it is like a simple cake. For a more festive look follow the procedure below.
Sauce & Coating 70g (2.5 oz) whiskey 180g (6.3 oz) sugar 50g (1.8 oz) butter 100g (3.5 oz) water 200g (7.1 oz) sour cream 1 tbsp icing sugar colored balls In a small saucepan, put the ingredients for the sauce: whiskey, sugar, butter, water and boil gently for a while until the sugar melts.	Dip a skewer stick in the cake, opening holes and carefully pour the hot syrup with a tablespoon to absorb it all.	Meanwhile beat with a hand mixer the frozen sour cream until thickened and become whipped cream. Put it in a piping bag and in the refrigerator for 30 minutes to cool. With the corn we form rosettes and sprinkle with colored balls.

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Author:Zambia G. Sifaki