Last updated on August 28th, 2023.
Say hello to the Chocolate Gin Cake – a delightful concoction that merges the richness of chocolate with the depth of gin. This cake is tender and soft and every bite is an indulgence of rich chocolate flavors accompanied by the deep and decadent flavor of the gin.
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What is a Chocolate Gin Cake
A Chocolate Gin Cake is a unique dessert marries dark chocolate flavors and gin’s botanical nuances. Different than this Chocolate Ganche Cake, this Chocolate orange cake, and this Brownie cake, in this recipe, the gin enhances the chocolatey goodness and adds a layer of complexity that elevates the cake from ordinary to extraordinary. This cake is perfect for special occasions, dinner parties, or to treat yourself to something luxurious.
Ingredients
To embark on this culinary adventure, you’ll need the following ingredients:
- All-purpose flour and cake flour
- Baking powder and baking soda
- Salt
- Unsweetened chocolate, chopped.
- Unsweetened cocoa powder, use Dutched cocoa powder natural or a mix.
- Hot coffee
- Gin. Brandy, or even Vermoth, will work well, or replace it with more coffee for an alcohol-free version.
- Sour cream
- Unsalted Butter
- Granulated sugar
- Large Eggs
How to Make Gin Chocolate Cake
- Sift the flour, baking powder, and baking soda in a large mixing bowl. Pour the hot coffee over the chopped chocolate and cocoa powder and place aside for a few minutes.
- Gently stir until the chocolate is completely melted, then mix in the sour cream and gin and mix until smooth.
- Using the paddle attachment in a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes, then add the eggs one at a time.
- Use a rubber spatula to wipe the sides of the bowl, then mix in the dry ingredients alternating with the chocolate mixture.
- Pour the cake batter into the prepared cake pans and bake.
Optional Chocolate Ganache for the top of the cake
- In the microwave, melt the chocolate using 30-second increments.
- Mix the vegetable oil until smooth, and pour it over the cake.
You can also top the cake with some Chocolate Whipped Cream, Homemade whipped cream, or different types of Ganache.
Tips
- Choose a high-quality gin with balanced botanical flavors. The gin’s essence should complement the chocolate, not overpower it.
- Use a kitchen scale; if not available, spoon it into the measuring cup and level it off with a knife. This helps avoid a dense cake.
- Don’t be alarmed by adding hot coffee to the mixture. It will melt the chocolate and bloom the cocoa powder, releasing its flavors.
- Allow the cake to cool for about 15 minutes before inverting it onto a wire rack.
- This recipe yields two eight or 9-inch loaf cakes or one 12-cup bundt pan. The important thing is to make sure you won’t fill the pan more than 3/4 full. You can also bake it as a layer cake using three 8-inch round cake tin or four 6-inch round pans.
- Instead of ganache, you can top the cake with a thin layer of icing sugar drizzle or gin icing (gin glaze). Mix one cup of powdered sugar with 1-2 tablespoons of gin. For a “Boozy Cake,” make gin syrup by cooking 1/2 cup of water with 1/2 cup of gin and one cup of sugar until the sugar dissolves. Use a pastry brush to soak the syrup in the cake. Both options are not suitable for kids.
- Before topping the cake with ganache or syrup, use a toothpick to gently poke holes in the cake.
- Make sure to chop the chocolate finely so it will quickly melt by the coffee. If you still have unmelted chocolate lumps, warm the gin, then stir it into the chocolate mixture.
Storing
To keep your Chocolate Gin Cake at its best:
- Room Temperature: If consumed within 1-2 days, the cake can be covered at room temperature or in an airtight container.
- Freezing: You can freeze the cake for up to 3 months. Wrap the cake in plastic wrap and place in a freeze bag.
FAQ
Yes, use your favourite gin. While you can experiment with different gins, opting for a gin with a balanced flavor profile to ensure it complements the chocolate.
Of course! The ganache adds an extra layer of decadence, but the cake is delicious on its own as well
The alcohol content in the cake is typically baked off during the cooking process. However, if you’re concerned, you can omit the gin or choose a non-alcoholic alternative.
Yes, you can use hot water. But please note that it does not give you any coffee flavor, but enhances the wonderful gin and chocolate flavors.
More Recipes You Might Enjoy
Chocolate Drip Cake, Almond Chocolate Cake, Chocolate Cream Puffs
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Chocolate Gin Cake Recipe
Tender, soft, and delicous chocolate cake infused with gin
Ingredients
- 2 Cups AP Flour (240 g / 8.5 oz)
- 1/2 Cup Cake Flour (60 g / 2 oz)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp salt
- 1/2 Cup Unsweetened chocolate ( 85 g / 3 oz)
- 1/2 Cup +1 TBS Unsweetened Cocoa powder (56 g / 2 oz)
- 3/4 Cup Hot Coffee (180 ml)
- 1/4 Cup Gin (60 ml)
- 1/2 Cup Full fat sour cream (120 g / 120 ml)
- 1 Cup Unsalted Butter softened (226 g / 8 oz)
- 2 1/2 Cup Sugar (550 g / 17 oz)
- 4 Large Eggs, room temperature
Chocolate Glaze
- 1 Cup Dark chocolate (72% or up) (170 g / 6 oz)
- 1 TBS Vegetable Shortening
Instructions
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Preheat oven to 350F. Grease two 8" loaf pans or line with parchment paper and set aside.
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In a medium bowl, sift the AP flour, cake flour, baking powder, baking soda, and salt. Stir to evenly distribute and set aside.
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Chop the unsweetened chocolate into small pieces and place in a medium bowl; add the cocoa powder.
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Pour the hot coffee over the chocolate and cocoa powder and allow 1-2 minutes for the hot coffee to melt the chocolate.
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Gently stir the chocolate coffee mix using a fork until a smooth mixture is formed.
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Add gin and sour cream to the chocolate mixture and stir to combine. Set aside.
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In a bowl of a standing mixer, beat the sugar and butter on medium-high until light and fluffy, about 4-5 minutes.
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Reduce speed to low and add eggs, one at a time, waiting for each egg to fully incorporate before adding the next.
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Add the flour in three additions alternating with the chocolate sour cream mix.
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After adding the last portion of the flour, turn the mixer off and use a rubber spatula to incorporate any flour or egg residue.
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Divide the batter between the prepared pans and bake for about 50-55 minutes, or until a toothpick comes out with a few moist crumbs from the center of the cakes.
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Remove from the oven and allow to cool before removing from pans.
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Once the cakes have cooled, invert them and set them on a serving dish or a cooling rack that is placed on a cookie sheet lined with baking paper.
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Melt the chocolate and vegetable shortening and glaze the cakes.
Recipe Notes
- Opt for a high-quality gin that boasts well-balanced botanical flavors. The gin’s essence should harmonize with the chocolate rather than overpower it.
- 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.
Hi
Loved the recipe. Will surely try.
Can I use the cake flour as replacing 1 tablespoon from the half cup of APF with corn flour. I don’t get cake flour in my city Mumbai.
Hi Madhuri!
Don’t worry about replacing the cake flour with cornflour. Just use regular flour.
Hope you’ll enjoy!
May I know, Hot coffee is made with instant coffee or French press style?
Whichever you like. If you like to drink it you can use it. I used 3 tsp of instant coffee.
Lookin’ good, Dee!
Thank you!
No 11 of method, tooth pick I presume (damn autocorrect!!) ?
LOL! What on earth is a took pick!!!
Hi . May i reduce the sugar to 250 0r 300 gr ?& thanks for this beautiful recipe ???
Yes, you can. The cake will not rise as high and please know that the sugar adds moisture but I think it should be ok.
Ameiiii
Can you replace the flour with Gluten free flour as I am intolerant to gluten and wheat. What is AP Flour, is it just Plain Flour??
AP flour is All-purpose flour which is the most common flour. I have not baked this cake GF but I know that both Bob’s Red mill and king Arthur flour brands have 1×1 GF flour meaning you can substitute 1 cup of regular flour with 1 cup of GF flour.
hi. please tell me instead gin with what!? i dont have any alcohol drink
Hi,
you can use either extra coffee or sour cream