I'm Drunk With Anticipation....
Making "Whisky-Soaked Dark Chocolate Bundt Cake" for MIL's birthday. I found the recipe in one of the threads. Anyway, after turning out the cake, recipe says to sprinkle more whiskey over the cake, so there is no frosting, per se, or glaze. Just more whiskey...which is cool, but couldn't I make a chocolate-whiskey glaze, or does that sound gross? What would you do? I don't just want to shower it with powdered sugar. If it helps, there is espresso powder and unsweetened cocoa in the batter, as well as dark, unsweetened chocolate. Thanks to all who reply!
some cakes that are supposed to be liquor-soaked taste dry w/o the liquor, though. hard to say without sampling the cake. can you trim off a little piece where it won't be noticeable, like the underside of the cake, or around the center hole, and taste it? you could also serve the slices of cake with a plating sauce like a whiskey caramel puddle or espresso sauce.
I used to make a cake just like that, years ago. (I've since moved on to Black Russian cake ;-)) It called for 1/4 cup Irish whisky and 1/4 cup Irish Mist to be poured over after baking, no whisky in the batter. I think I just used straight Jamisons though. Anyway, it was topped with whipped cream mixed with 1/4 cup Irish Cream. Was quite popular at the place I worked, you definitely get a buzz from it.