Bittersweet Chocolate Irish Whiskey Cake Recipes

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE

Steps:

• Position rack in center of oven and preheat to 350°F
• Butter and flour 8-inch-diameter springform pan.
• Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes.
• Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl.
• Place bowl over saucepan of simmering water; stir until mixture is smooth.
• Remove bowl from over water.
• Finely grind almonds with 2 tablespoons flour in processor.
• Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy.
• Beat in egg yolks 1 at a time, then sea salt.
• Fold in chocolate mixture, then ground almond mixture.
• Using clean dry beaters, beat egg whites in another bowl until soft peaks form.
• Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form.
• Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions.
• Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes.
• Cool in pan on rack 30 minutes.
• Remove pan sides and cool cake completely.
• Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl.
• Place bowl over saucepan of simmering water and stir until smooth.
• Remove bowl from over water.
• Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next.
• Place bowl over larger bowl of ice water.
• Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute.
• Spread icing over top and sides of cake.
• DO AHEAD
• Can be made 8 hours ahead.
• Cover with cake dome and let stand at room temperature.
• Enjoy!

IRISH WHISKEY CAKE

Steps:

• Preheat oven to 350. Grease two 8-inch round cake pans. Line with wax paper.
• Place raisins in small saucepan, cover with water, and bring to boil. Simmer for 20 minute Drain thoroughly. Reserve 1/4-cup of raisin-water, allow to cool.
• Beat butter until soft. Gradually beat in sugar, until light and fluffy. Add egg, beat until blended.
• Sift flour with baking powder, baking soda, spices and salt. Fold into butter mixture, alternately with reserved liquid. Stir in raisins, walnuts, and whiskey. Turn into pans, bake for 30-35 minutes.
• Beat icing ingredients until fluffy. Spread between layers and on top & sides of cooled cake. Garnish with walnut halves, if desired.