This soft, moist cake is a sophisticated delicacy with just enough whiskey to provide a touch of taste in each bite.
The cake is a brown sugar-sour cream pound cake that is lightly spiced with allspice, cinnamon, ginger, cardamom, and whiskey.
After baking, it's coated with whiskey simple syrup, then drizzled with whiskey chocolate ganache and finished with bittersweet chocolate curls.
When combining the cake batter, make sure to cream the butter and sugars until they are light and fluffy; this is the secret to getting the cake
We enjoy this cake with an espresso or coffee; you may top it with some barely sweetened whipped cream, creme fraiche
Preheat the oven to 325° F. In a medium bowl, add flour, allspice, cinnamon, baking powder, salt, ginger, and cardamom.
In a small bowl, mix together the sour cream, whiskey, and vanilla until incorporated; put aside.
Beat butter with a stand mixer fitted with the paddle attachment on medium speed for about 1 minute.