My search has begun for the perfect whiskey cake to serve at my
annual St. Patrick’s Day dinner. I started with this one, a recipe from the New
York Times. My interest is in chocolate, and whiskey, in cake form. This cake
was deeply flavored, densely chocolate, and very good, but with only a whisper
of whiskey. So, while I liked it, that whisper of whiskey wasn’t the kick in
the face that I was looking for, so I will press on. If you like a relatively
easy recipe for a scratch chocolate cake unlike any other, you’ll certainly
enjoy this one. It’s particularly good when paired with a scoop of vanilla ice
cream and a drizzle of fudge sauce.
New York Times’ Chocolate Whiskey Cake
12 T. unsalted butter, cut into 1” pieces
¾ c. +2 T. unsweetened
cocoa powder
1½ c. brewed strong coffee
½ c. Irish whiskey
1 c. granulated sugar
1 c. light brown sugar
2 c. flour
½ t. baking soda
¾ t. fine sea salt
¼ t. black pepper
1/8 t. ground cloves
3 large eggs
2 t. vanilla
1 c. mini semi sweet chocolate chips
Powdered sugar, for dusting
Heat oven to 325°F. Spray a 10-inch
springform pan with Baker’s
Joy. Dust with 2 tablespoons cocoa powder; set
aside.
In a medium saucepan over low heat, warm coffee, whiskey, butter, and remaining
cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars
until dissolved. Remove from heat and cool completely.
In a medium bowl, whisk together flour, baking soda, salt, pepper, and cloves.
In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into
chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate
chips.
Pour batter into prepared pan. Transfer to oven and bake until a toothpick
inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire
rack, then remove sides of the pan. Dust with powdered sugar before
serving, if desired.
As an Amazon Associate I earn from qualifying purchases.
