I bring to you a Birdie bakes post today to make this little beauty below....
good isnt it?!
4-1/2 oz. (1 cup) all-purpose flour
1 oz. (1/4 cup plus 2 tablespoons) unsweetened natural cocoa powder (not Dutchprocessed)
1/2 tsp. baking soda
1/4 tsp. table salt
4 oz. (1/2 cup) unsalted butter, melted and warm
1-1/4 cups packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1/2 cup hot water
1 cup warm Ganache
1/3 of a shot of Jack Daniels
Position a rack in the lower third of the oven and heat the oven to
350 F. Grease the bottom of an 8x2- or 9x2-inch round cake pan or line
it with parchment.
In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking.
In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended.
Add the flour mixture all at once and stir just until all the flour is moistened.
Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely.
Once cool, set the rack over a baking sheet or foil. Pour the warm ganache with Jack Daniels stirred into it over the cake and use an icing spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.
I find if the ganache is bit too "wet", mix in some icing sugar to stiften it up. Keep the cake in the fridge and it will keep delisciously moist for you!
In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking.
In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended.
Add the flour mixture all at once and stir just until all the flour is moistened.
Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely.
Once cool, set the rack over a baking sheet or foil. Pour the warm ganache with Jack Daniels stirred into it over the cake and use an icing spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.
I find if the ganache is bit too "wet", mix in some icing sugar to stiften it up. Keep the cake in the fridge and it will keep delisciously moist for you!
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| Glory be, unto Cake-dom! This cake isn't a lie! |
Oh yes! Nothing like a welcome sight like that in your fridge hey?
This cake is an ideal cut-and-come-again cake! Flavor the ganache with as much/little JD as you want but bear in mind Jack Daniels can be potent. I used the single barrle version as its more mellow and fruitier and its the best one I think.
I love Jack Daniels and my hubby recently had a bourbon flavoured frosting topped cake that lead me to tinker with recipes and see if I could get the same effect...It really does work! It makes the frosting more truffle like and more intense
Who have though it hey? Jack Daniels frosting!
recipe taken and adapted from here
Give this a go and let me know what you think!
Birdie Love
xxx
This I HAVE to try!
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