Irish Whiskey Dessert Takes The Cake!
Chocolate Irish Whiskey Cake
BEST CHOCOLATE CAKE EVER! And so easy. A friend served this for dessert (and breakfast the next day) and it could be the best chocolate cake I’ve tasted yet. No fancy frosting. A simple yet indulgent deep, rich, moist chocolate cake, with hints of whiskey, coffee, black pepper and cloves (sounds like a wine review!).
As far as the Irish Whiskey, our friend Kim prefers Jameson Irish Whiskey. The San Francisco’s Buena Vista Café uses Tullamore Dew Irish Whiskey in their famous Irish coffees.
This recipe from the New York Times is five-star rated and has over 2,500 votes. What more can I say?
12 tablespoons unsalted butter, cut into 1-inch pieces, plus more for the pan
1 ½ cups freshly brewed strong coffee
½ cup good Irish Whiskey
¾ cup unsweetened cocoa powder + 2 tablespoons for the pan
1 cup granulated sugar
1 cup light brown sugar (do not pack)
2 cups all-purpose flour
1 ½ teaspoons baking soda
3/4 teaspoon fine sea salt (try Baleine)
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
3 large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
Optional: powdered sugar for serving
Pre-heat oven to 325°F. Butter a 10-inch springform pan. Lightly dust the bottom and sides with 2 tablespoons cocoa powder. Tap out any excess into a small bowl. Toss the chocolate chips with the excess cocoa powder.
In a medium saucepan over low heat, warm the coffee, Irish Whiskey, butter and cocoa powder. Whisk occasionally until the butter is melted completely. Whisk in the sugars, stirring until completely dissolved. Remove from heat and allow to cool completely at room temperature so you don’t scramble the eggs when combining later.
Whisk the flour, baking soda, salt, pepper and cloves in a small bowl. In a different small bowl or cup whisk the eggs and vanilla together. Transfer the cooled chocolate mixture into a large bowl and slowly whisk in the egg mixture. Add the dry ingredients and whisk to combine. Fold in the chocolate chips.
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes.
Cool completely on a wire rack (otherwise it may crack – see photos 😊). Unlatch/remove sides of the pan. Dust with powdered sugar before serving.
Lightly adapted recipe from New York Times