Don't forget to drink some while you make the cake!
Oh the hunt I underwent for that Moscow Mule mug, makes this mini cake a memorable one! I do not know what it was but whenever I tried to grab one, it was out of stock or just not available and because of that this recipe was getting delayed 😢 After three weeks or so, I found one, and ran to the store to get it.
This cake is a stress free one-your usual chocolate cake recipe with some vodka and ginger beer. Too much ginger in a cake is certainly not a good thing, so I have tried to balance that lime ginger ratio when I was creating this recipe.
Also for the frosting part, I was not sure about Buttercream frosting pairing well with a vodka cake, so made ganache instead. I absolutely adore ganache, so easy to make, and it tastes super delish. Do not forget to get drunk while making this cake.
Ingredients
Moscow Mule cake
1 ¼ Cup All Purpose Flour
6 tbsp Cocoa powder
2 Eggs
1 Cup Unsalted Butter, softened
1 Cup Caster Sugar
½ Cup Sour Cream
1 tsp baking powder
1 tsp baking soda
½ tsp Salt
1 ½ ground ginger
3 tbsp Vodka
½ Cup Ginger Beer
Ginger Vodka Chocolate Ganache
1 Cup Semi-sweet Chocolate Chips, chopped
2 Cups Heavy Cream
5 tsp ground ginger
1 tbsp Vodka
Directions
Moscow Mule cake
1. Preheat the oven to 180C (356F) or 160C (320F) for a fan forced oven. Lightly grease three 5-inch cake rounds and line with parchment paper. Set aside.
2. Sift the flour, cocoa powder, baking soda, salt and sugar into a mixer bowl. Mix them at a low speed until well combined.
3. Add in the softened butter and mix for 3-4 mins.
4. In a small bowl, mix the eggs, sour cream, vanilla, ground ginger, ginger beer and vodka. Add this mixture to the dry mixture in the mixer bowl.
5. Continue to mix on medium speed until no dry mixture is visible.
6. Divide the batter equally into three 5-inch greased cake pans.
7. Bake for 35-40 mins or until the inserted toothpick comes out clean from the centre of the cakes.
8. Let the cakes cool before frosting them.
Ginger Vodka Chocolate Ganache
1. Pour the Heavy cream in a deep sauce pan and bring it to mild boil.
2. Add in Ginger and vodka, and continue to simmer.
3. In a bowl, place chopped chocolate chips. Pour the hot cream mixture over the chips and begin stirring quickly.
4. The result will be smooth and silky ganache.
Assemble
1. As this is a naked cake, less frosting is required.
2. Level the cakes equally by cake leveler or knife. .
3. Place one layer on a cake stand or turntable. Spread the ganache evenly on the top of the cake.
4. Top this layer with second cake layer. Spread the ganache evenly on the top of the cake.
5. Place the last and third cake layer. Spread the remaining ganache on top of the layer and on the sides of the cake stack using icing spatula. Use a bench scraper to lightly spread the ganache on the sides of the cake.
6. Ensure that the cake layers are visible and not completely covered with ganache.
7. Spread the remaining ganache on the top of the cake. Sprinkle grated ginger and lime zest on top.
