This Chocolate Whiskey Cake is dense, moist, and delicious–the perfect cake for chocoholics.
This is the first entry in a special sequence of deliciousness, too–three weeks in a row with Ireland-inspired recipes. Look for Irish Apple Cake and Irish Coffee Coffee Cake in the coming weeks!
This is the kind of cake that doesn’t need frosting; that would actually be overkill. If desired, add a sprinkle of confectioners’ sugar on top, but that’s more about adding some color contrast than flavor.
So, what IS the flavor here? Chocolate. Coffee. And yes, whiskey–that adds a refreshing waft. I used Green Spot Irish Whiskey, my favorite, and one I’m fortunate enough to find sometimes at Costco around St. Patrick’s Day! Total Wine carries it year-round, too.
Eat this cake within a day or two, or wrap up pieces and freeze for later! It thaws, no problem at all.
I modified this a lot from an original take at NYT Cooking.
Bready or Not: Chocolate Whiskey Cake
Equipment
- 9-inch springform pan
- parchment paper
- food scale
Ingredients
- 12 Tablespoons unsalted butter
- 3/4 cup cocoa powder sifted
- 1 1/2 cups brewed strong coffee
- 1/2 cup Irish whiskey
- 1 cup white sugar
- 156 grams light brown sugar note this is weighed, not packed
- 2 Tablespoons cocoa powder sifted
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cloves
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup chopped dark chocolate or chocolate chips
- Confectioners' sugar for serving, optional
Instructions
- In a large pot on low heat, warm the butter, 3/4 cup cocoa powder, coffee, and Irish whiskey. Once the butter is melted, stir in the sugars until they are dissolved. Remove from heat to cool, 30 minutes at minimum.
- Preheat oven at 325-degrees. Cut a piece of parchment to fit the bottom of the springform pan. Apply nonstick spray to pan, place parchment inside, then spray again. Dust the interior with the remaining 2 Tablespoons cocoa powder to coat.
- In a big bowl, combine flour, baking soda, salt, pepper, and cloves. In a different bowl, whisk together eggs and vanilla. Gradually stir the egg mixture into the butter-cocoa pot. Add the dry ingredients to just combine, then fold in the chopped chocolate.
- Pour batter into the prepared pan. Bake cake for 65 to 70 minutes, until the middle just passes the toothpick test. Let cool for about 20 minutes, then release sides of pan to let the cake cool completely.
- Slice into wedges to serve. Add confectioners’ sugar sprinkled on top, if desired. Keep cake covered at room temperature up to 2 days. Remaining pieces can be sliced and individually wrapped and frozen for later enjoyment.
