Ok, ok…I know these aren’t cupcakes. But, I had to share this wonderful “mistake” of mine from the other night.
The original recipe was for these deliciously dark brownies and an ooey, gooey, frosting.
Obviously, by my picture, you can tell that these A) aren’t dark and B) aren’t brownies and certainly C) aren’t gooey
But, despite all of the shortcomings, these were actually pretty kick ass. Here’s where I went wrong….
1) Pan size: The original recipe call for a 15x10x1 pan. I don’t have a pan of that size, so I used a 17x12x1 pan.
2) Type of Cocoa: I used generic cocoa powder. I think that the original recipe used a DARK cocoa powder…hence my lighter “brownies”
3) Mixing: I had company over and I may, or may not, have overmixed the batter while chatting things up. I’m assuming I did since the texture was cake-like. Oh well
Like I said, these “mistakes” turned out for an amazing outcome
Coffee Whiskey Cake
1 1/2 c. AP Flour
1 tsp. Baking Powder
1/4 tsp. Baking Soda
3/4 c. Whole Milk
1/4 c. Irish Whiskey (I used Bushmills)
2 T. Instant Coffee Crystals (I used Folgers Instant Coffee)
1 1/4 c. Granulated White Sugar
3/4 c. Salted Butter, softened
1/2 c. Unsweetened Cocoa Powder
2 Large Eggs
1 tsp. Vanilla Extract
1) Preheat oven to 350 degrees. Spray a 17x12x1 pan with nonstick cooking spray
2) In a large bowl, sift together the flour, baking powder, and baking soda. Set aside.
3) Stir together milk, whiskey, and coffee crystals. Set aside.
4) In a medium saucepan, heat granulated sugar, butter, and cocoa powder over medium heat until butter melts, stirring constantly.
5) Pour this mixture into the bowl of your standup mixer, with whisk attachment affixed, and add eggs and vanilla. Mix until combined.
6) Remove bowl from standup mixer and add 1/3 of flour mixture. Stir, by hand, until combined
7) Add half of the milk/whiskey mixture. Stir, by hand, until combined.
8) Repeat 6 & 7, ending with flour mixture.
9) Pour into a greased 17x12x1-inch baking pan and bake for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
While your cake is baking, make the glaze.
Coffee Whiskey Glaze
2 1/2 c. Powdered Sugar
2 T. Unsweetened Cocoa Powder
1 T. Irish Whiskey (again, I used Bushmills)
1 1/4 tsp. Vanilla Extract
4-5 T Brewed Coffee (I used Gevalia from my Keurig)
1) Sift together the powdered sugar and powder into a large bowl.
2) Add whiskey, vanilla, and coffee. Stir together until combined. If it’s not thin enough to drizzle, add more coffee
3) While cake is still warm, spread glaze over the entire cake. Let the glaze set and serve warm
See, not too shabby….My mom, who doesn’t even like coffee, or booze for that matter, was a big fan of these. And you know what, I don’t like whiskey, but I loved the taste of this cake…I think it’s the coffee. Whatever it is, this sheet cake was wonderful!