Chocolate Whiskey Cake Recipes

CHOCOLATE WHISKEY CAKE

Steps:

• Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
• In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
• In a 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 pan. Dust with powdered sugar before serving, if you like.

WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE

Steps:

• Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
• Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
• Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
• On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
• Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners' sugar if you like.

PENNY'S WHISKEY CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
• Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
• Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
• To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.

CHOCOLATE IRISH WHISKEY CAKE

Steps:

• Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Butter three 9×2-inch round cake pans and line the bottoms with parchment. Butter the parchment.
• In a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric hand-held mixer), briefly blend the flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Add the eggs, milk, oil, and vanilla and mix at low speed, scraping the bowl as necessary, until the mixture is thick and creamy, like chocolate frosting, about 5 minutes. With the mixer running, gradually add the hot coffee, mixing at low speed just until combined. The batter will be quite thin. Divide the batter equally among the pans.
• Bake, switching positions and rotating the pans halfway through, until a tester inserted in the center of the cake comes out with only a few crumbs clinging to it and the center feels firm to the touch, 20 to 25 minutes. Let the cakes cool completely in the pans on racks.
• Clean and chill the mixing bowl and whisk attachment. In a measuring cup, stir the instant espresso into the whiskey until completely dissolved. In the chilled bowl, whip the cream, brown sugar, and whiskey mixture on medium-high speed until medium peaks form, 2 to 3 minutes.
• Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; peel off the parchment.
• Transfer one layer to a cake plate and spread a third of the whipped cream on top, leaving a 1/2-inch border; repeat with the second layer. Put the top layer in place and spread the remaining whipped cream out to the edge.
• To make the chocolate shavings, put a piece of waxed paper or foil on a baking sheet. Microwave each block of chocolate on medium power for 20 to 30 seconds to soften slightly, then draw a vegetable peeler along the chocolate bar's edge, letting the curls fall onto the waxed paper. Make enough curls of both colors to top the cake generously, 1-1/2 to 2-1/2 oz. each. Refrigerate the shavings to make them easier to handle.
• Arrange the shavings on top of the cake and serve.

CHOCOLATE WHISKEY CAKE

Steps:

• Preheat oven to 350 degrees. Coat your heritage bundt pan with non-stick cooking spray. Dust the pan with about 2 T. unsweetened cocoa powder. Tap out any excess cocoa powder.
• In a microwave-safe medium bowl, add in the water and butter. Microwave for 2 1/2 minutes.
• Add in the cocoa powder. Whisk until smooth.
• Add in sour cream and vanilla extract. Continue to whisk until the sour cream is incorporated.
• In a separate bowl, add in cake flour, sugars, baking soda, and baking powder. Whisk until combined.
• Pour the cocoa/sour cream mixture in with the dry ingredients. Add in the lightly beaten eggs. Whisk until the batter is incorporated and smooth. I added in the eggs a little later to avoid cooking my eggs in the very hot liquid.
• Add in the Irish whiskey and whisk until combined.
• Pour the batter into the prepared bundt pan. Spread it out evenly and give it a few taps on the counter to remove any air bubbles.
• Place into the oven and bake for 38 minutes or until a toothpick comes out moist crumbs or clean.
• Remove from the oven and let cool for about 30 minutes.
• Once the cake has cooled for 30 minutes, turn the bundt cake out onto a wire rack. Gently lift one side of the bundt pan to help loosen the edges of the cake. Then lift the opposite side to loosen that side. Repeat until cake comes out. Let cool completely on wire rack.
• Place cooled bundt pan on a cake plate.
• In a medium sized microwave-safe bowl, add in the milk chocolate chips and heavy cream.
• Microwave for 30 seconds and stir. Repeat microwaving for only 30 seconds and stirring after each interval until the ganache is smooth. It normally takes 3 zaps in the microwave and stirring vigorously for it to come together.
• After the ganache has come together, add 1 - 2 teaspoons of irish whiskey into the ganache. Stir until incorporated. This step is completely optional.
• Let the ganache cool slightly. I would save about 30 minutes. You want the ganache to still have a nice drizzle consistency, but thicker than when it first came out of the mmicrowave.
• Pour the ganache into a sandwich bag or disposable piping bag. Cut a small hole in the corner of the sandwich bag.
• Add a drizzle to the top of the bundt cake.

CHOCOLATE WHISKEY BUNDT CAKE

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
• Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
• While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
• Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

CHOCOLATE SCOTCH WHISKEY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, combine raisins and scotch whiskey and set aside. Cut a round of parchment paper the size of the bottom of the cake pan. Butter the sides of the pan and one side of the paper. Then lay the paper, butter side up, in the pan and dust thoroughly with flour.
• Place 7 ounces chocolate in the top of a double boiler with 3 tablespoons of water. Stir until melted and smooth. Remove from heat and stir in 1/2 cup butter in small pieces. In a large bowl, beat the egg yolks with the sugar until the mixture is a pale creamy yellow. Combine with the chocolate mixture. In a small bowl, combine the flour and the ground almonds and add to the batter. Stir in the raisins and whiskey.
• In a clean large bowl, whip the egg whites with a pinch of salt until they are stiff but not dry. Stir a third of the egg whites into the chocolate mixture to lighten it, then fold all back into the remaining egg whites. Pour the cake mixture into the pan.
• Bake at 375 degrees F (190 degrees C) for 20 minutes. The outside should be firm, but the center should remain moist. Let the cake sit for 10 minutes in the pan, then unmold it on a cake rack and let it cool for a few hours or overnight. Peel off the paper before icing it.
• To make the frosting: Melt 3 ounces chocolate in the top of a double boiler. Stir in the confectioners sugar and then 3 tablespoons butter a little at a time. Blend well and spread immediately on the cake. Allow icing to set for about half an hour before serving the cake.