Always use a kitchen scale, or spoon the ingredients into a measuring cup and level it with a knife if unavailable. This technique prevents the cake from becoming overly dense.
Ensure that you finely chop the chocolate so it melts quickly when combined with the coffee. If you find any chocolate chunks that haven’t melted, gently warm the gin and then incorporate it into the chocolate mixture
Do not be concerned about incorporating hot coffee into the mixture. This step facilitates the chocolate’s melting and the cocoa powder’s blooming, unleashing their full flavors.
Allow the cake to cool for approximately 15 minutes before turning it out onto a wire rack.
This recipe produces two loaf cakes measuring 8 or 9 inches or one bundt cake in a 12-cup pan. The crucial point is ensuring the pan is not filled beyond three-quarters of its capacity. Alternatively, you can prepare it as a layer cake using three 8-inch round cake tins or four 6-inch round pans.
Instead of ganache, you can crown the cake with a delicate drizzle of powdered sugar icing or a gin-infused glaze. Blend one cup of powdered sugar with 1-2 tablespoons of gin to create the gin glaze. For a “Boozy Cake,” concoct a gin syrup by simmering 1/2 cup of water, 1/2 cup of gin, and one cup of sugar until the sugar dissolves. Utilize a pastry brush to infuse the cake with the syrup. It’s important to note that both alternatives are not suitable for children.
Before applying ganache or syrup to the cake, delicately insert a toothpick to create small holes.
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