BOOZY CELEBRATION CAKE

Hello readers , thank you all for the appreciation.  The recipe I'm sharing here is very close to my heart , this cake has been a family tradition at every celebratory occasion, it incorporates the two essential elements of every celebration ,  liquor and sweet , and what's better than having a taste of both in each bite. The cake turns out soft , melting in your mouth leaving a distinct flavour of liquor and the chocolate ganache topping blends in perfectly well with the cinnamon spice and liquor flavour.

INGREDIENTS:

• 295 gms Flour (maida) for a healthier alternative you can replace half the qty of flour with oat meal, almond meal or whole wheat flour , although the texture of the cake may not be as soft.
• 125 gms powdered sugar 
• 125 gms light brown sugar 
• 170 gms butter 
• 120 ml milk 
• 80 ml curd 
• 2 Tbsp Cocoa powder 
• 2.5 Tbsp baking powder 
• 1/4 Tsp baking soda
• 1.5 Tsp cinnamon powder 
• 1.5 Tsp Vanilla extract 
• 80 gms dry fruits ( raisins, walnuts, almonds)
• 1 cup  blended scotch whiskey or rum ( I usually use Johnnie walker black label)  
• 200 ml single / pouring cream 
• 160 gms of  finely chopped dark chocolate 

METHOD:

• Pre-heat the oven at 180 degrees celsius.
• Soak the dry fruits in the liquor and for best results leave overnight, otherwise you can soak it for about 1-2 hours.
• Sieve through the dry ingredients, (flour, cocoa powder, baking soda and cinnamon powder) . Keep aside 
• In a mixing bowl, whisk the butter and sugars , until light and fluffy ( if using electric beater, 2-3 minutes , 5-6 minutes by hand.)
• Add in the eggs, one at a time and whisk until mixed well.
• Add in the vanilla extract and curd and whisk until mixed well , about 4 minutes by hand and 2 minutes if using an electric beater.
• Now to this mixture add in the dry ingredients , a little at a time alternating it with milk starting first with the dry ingredients and ending with it too , this provides the texture to your cake.
• Fold in the soaked dry fruits , DO NOT WHISK/BEAT AT THIS STAGE
• Grease a 8 inch cake dish , and spoon the batter evenly into it and bake it for 35-37 minutes or until cooked through , insert a skewer in the middle of the cake it should come out clean .

• Chocolate ganache: Place the cream in a sauce pan and bring it to boil. Remove it from heat, add in the chocolate and stir vigorously to melt the chocolate in the cream , keep stirring until the mixture looks glossy and smooth without any chocolate lumps , allow it to cool, not completely as on this cake we have given the dripping effect (about 10-15 minutes )

ASSEMBLING:

• Once the cake is baked, allow it to cool for about 30-45 minutes on a wire rack.

The boozy moist cake would hold this appearance before the ganache topping, if you prefer a simple appearance drizzle the cake with powdered sugar

• Use a cake leveller or a sharp knife to even out the surface of the cake , and pour over the ganache working from the centre to the edges, to give the dripping effect use a spoon to pour the ganache on the edges of cake .
• Garnish with sugar pears or confetti.

HAPPY CELEBRATION