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| Whiskey Chocolate Cake |
Ingredients
- 12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan
- 85 grams unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons)
- 1 ½ cups brewed strong coffee
- ½ cup Irish whiskey
- 200 grams granulated sugar (about 1 cup)
- 156 grams light brown sugar (about 1 cup)
- 240 grams all-purpose flour (about 2 cups)
- 8 grams baking soda (about 1 1/2 teaspoons)
- 3 grams fine sea salt (about 3/4 teaspoon)
- ¼ teaspoon black pepper
- ⅛ teaspoon ground cloves
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini semisweet chocolate chips
- Powdered sugar, for serving (optional)
Nutritional Information
- Nutritional analysis per serving (8 servings)624 calories; 27 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 87 grams carbohydrates; 6 grams dietary fiber; 55 grams sugars; 8 grams protein; 115 milligrams cholesterol; 459 milligrams sodium
Note:
The information shown is Edamam’s estimate
based on available ingredients and preparation. It should not be
considered a substitute for a professional nutritionist’s advice.
Preparation
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.
Chocolate Scotch Whiskey Cake
Ingredients
- 1/4 cup raisins
- 1/4 cup Scotch whiskey
- 7 (1 ounce) squares German sweet chocolate, chopped
- 1/2 cup butter
- 3 egg yolks
- 3 egg whites
- 4 1/2 tablespoons cake flour
- 2/3 cup finely ground almonds
- 1 pinch salt
- 3 (1 ounce) squares German sweet chocolate, chopped
- 3 tablespoons confectioners' sugar
- 2/3 cup white sugar
- 3 tablespoons butter
Directions
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.
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