Double Chocolate Burbon Wafer Cake
I’ve been totally lacking in the sweets department lately and hadn’t done much cake baking at all (totally unlike me). This naughty number was made for my FIL’s birthday and I was honestly so pleased with how it turned out. Quite possibly the easiest cake I have ever made in my life. It also wasn’t too sweet – thanks to the use of the raw cacao powder instead of cocoa in the cake batter.
If you are like me and hate Christmas Cake/Pudding/Mince Pies or anything similar – then this just may be your way out of dealing with that this Christmas. Offer to be dessert person and make this instead!
- For The Cake:
- 4 eggs
- 230g butter
- 340g sugar
- 500g SR flour
- 1 cup milk
- 2 x teaspoons baking powder
- 100g raw cacao powder
- For the Icing
- 700g pure icing sugar
- 500g unsalted butter (room temp)
- 100g cocoa powder
- 1 x shot liquor ( i used bourbon, you could use rum, whiskey, frangelico or anything that takes your fancy)
- 350g Cream Wafers
- Cream your butter and sugar in an electric mixer until light and fluffy
- Add eggs one at a time
- Sift in your cacao powder, baking powder and SR flour in to the bowl and gently mix on the lowest speed until combined
- When it's all come together, up the speed to medium and beat for about two minutes
- Now add your milk. Gently mix until combined
- Line a 12 inch high sided tin with baking paper (the bottom and the sides) and fill
- Bake at 150C for approx 1.5hrs. This will depend on your oven so please keep checking the cake!
- Take out and allow to cool completely.
- Using the electric mixer again, whip up the butter until nice and smooth
- Then add in your cocoa powder and alcohol and mix well.
- Take your cooled cake and slice through the middle horizontally so you have two even slices
- Place one slice on your serving plate (stick it down with a dab of icing) and then add a layer of the icing to the top of it. Smooth out evenly before placing the top layer of cake
- Take a spatula or knife and ice around the sides of the cake first - filling in any gaps as you go
- Now ice the top with a thin even layer
- Place the rest of the icing into a piping bag with a large round tip
- Grab your wafers and carefully snap each one in two*
- Stick your wafers flat end down around the outside of the cake, pressing firmly but gently to keep each one in place. Work both ways at the same time (i.e place one on the left side, then one to the right side) just to ensure the heights are sort of even the whole way around
- Take your piping bag and pipe a single tuft of icing right in the centre of the cake**
- Pipe the rest of the tufts, working in a circular motion towards the outside of the cake
- Finish by adding some coordinating ribbon to the outside of the cake. This looks great but also helps keep the wafers on.
- Now sit back and admire your awesomeness:)
**A “tuft” is totally a real word! What I mean is to upend the bag so the nozzle is flat to the cake and just above the cake. Pipe a little blob and then as you stop, pull the piping bag up and away from the cake which should give you the little flick at the tip.
This made a 12 inch round cake and fed about 25 people (with big slices).