I wanted to bake a special cake for my husband's birthday. He's a lover of chocolate and peanut butter and I was going to plan on making him some sort of Reese's Cake. Until.... I came across a cake in the Cake Doctor book called "Mindy's Jack Cake with Tennessee Drizzle" which is made with Jack Daniels. I knew I found my cake!
I reviewed the recipe and then realize I did not have Jack Daniels and I did not want to bake a sheet cake, so I improvised and came up with my own Whiskey Cake!
I used some of Mr. Pint's Jim Beam in place of the Jack Daniels and placed my cake into two 6 inch pans and the rest of the batter into smaller 2 inch mini cheesecake pans.
I had a "vision" of these awesome cakes with caramel and ganache dripping down the sides of the cake in place of sweet butter cream frosting. I wanted it to be a strong and masculine cake and the vision in my head was just that.
However, my execution needs some refinement...
The Recipe according to the Cake Doctor: (My version)
Box of Yellow or Vanilla Cake mix with Pudding (Pillsbury Yellow Cake)
1 1/2 sticks (12 oz.) melted butter
1 1/2 sticks (12 oz.) melted butter
1/2 cup Jack Daniels (1/2 cup Jim Beam)
3/4 cup milk
1 cup pecans (couldn't find in cupboard, must have eaten all of them)
1 cup mini chocolate chips (regular chocolate chips)
Preheat oven to 325 degrees F. Mix cake, melted butter, milk, eggs, and whiskey in mixer until combined and pour into prepared 9 x 13 pan. Sprinkle pecans and chocolate chips and bake for 35 to 40 minutes.
Drizzle from the book:
4 tablespoons melted butter
2 tablespoons whiskey
1 tablespoon milk
2 cups powered sugar
Drizzle over cooled cake, wait 10 minutes, cut and serve.
Once they were done, I decided not to add the sugar glaze to the cake that the book had and decided to go with my vision of extreme decadence.
I took 1/2 - 3/4 cup of caramels and melted them in the microwave with 2 tablespoons of whiskey. I thought I was saving time, effort and energy by using the caramels, but I should have made my own... That's what I get for cutting corners. It just took so long for the caramel to smooth out and for the lumps to go away. Lots and lots of stirring.
|Love, love, love the look of this!|
With the two tiered cake, my vision called for caramel and ganache on both layers, but how do I do that?? I decided to same time, effort, and energy again, and added some melted Hot Fudge sauce to the first later. I thought I was being smart, turns out I was just cutting corners again and I should have waited until the ganache was made instead. Lesson learned.
I covered the cake and popped it in the fridge overnight, so I could get a hours of sleep.
The next morning, I made some Whiskey Ganache.
9 oz chopped milk chocolate
1 cup cream
1 tablespoon whiskey
Heat cream to just a boil. Watch it so it doesn't boil over. Pour hot cream over chopped chocolate and let the heat melt the chocolate for 5 minutes.
Stir in the whiskey gently so as to not add excess air to the ganache.
Let cool and thicken. I let mine sit for over 30 minutes. Should have put it into the fridge...
Pour the ganache over the center of the cake and allow it to fall off t he edges and pool around the bottom. Once it stopped dripping, I decorated it with gold sprinkles.
Well, it didn't turn out exactly as I envisioned it, but it sure was delicious! Mr. Pint sure did like it and that is all that matters.
Love ya, Babe!
I shared this with the following Linky Parties:
Marvelously Messy, Sumo's Sweet Stuff, Add a Pinch, Skip to my Lou, It's Overflowing, Crazy for Crust, the Kurtz Corner, Someday Crafts, Mrs. Fox's Sweets, This Chick Cooks, Lady Behind the Curtain, Tidy Mom