Chocolate Whiskey Cake
- Total Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 12tablespoons unsalted butter, cut into 1-inch pieces, more for pan
- 85grams unsweetened cocoa powder (about ¾ cup plus 2 tablespoons)
- 1½cups brewed strong coffee
- ½cup Irish whiskey
- 200grams granulated sugar (about 1 cup)
- 156grams light brown sugar (about 1 cup)
- 240grams all-purpose flour (about 2 cups)
- 8grams baking soda (about 1 ½ teaspoons)
- 3grams fine sea salt (about ¾ teaspoon)
- ¼teaspoon black pepper
- ⅛teaspoon ground cloves
- 3large eggs
- 2teaspoons vanilla extract
- 1cup mini semisweet chocolate chips
- Powdered sugar, for serving (optional)
Nutritional analysis per serving (10 servings)
500 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 5 grams dietary fiber; 44 grams sugars; 7 grams protein; 384 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.
Powered by
Preparation
- Step 1
Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Is it the best cake I have ever made? Quite possibly. Chocolate cake is not often sophisticated and when it is—flourless or molten—it's more a cliche than an appealing dessert. This cake, however, is swoonable. Is that a word? Chocolate (skip the mini semisweet chips in favor of a rough chop of good bittersweet), coffee, whiskey, cloves, black pepper (be generous with the mill): all speak individually but somehow meld into a deep, balanced flavor. Also? It's moist. Perfection.
Use brandy instead of whiskey for a richer flavor that plays better with the coffee and cloves.
I have made this twice and the first go round not happy with the chocolate chips that sunk to the bottom of the cake and got crunchy. Second time, I followed Scott R's advice to use chopped bittersweet chocolate. That worked great! The cake is so moist that you cannot trust the toothpick test for doneness. I baked the first cake too long. 50 to 55 minutes works well. The second cake I baked ahead for a birthday party. It froze well. Thanks for the great recipe.
Made this for my husband’s retirement party. I just went for it. My son-in-law said it was his favorite cake ever. It is rich but not so sweet. I weighed out the sugars, flour. I used a 9 inch springform pan. It is a good quality pan but I still had seepage. Not a big deal with aluminum foil on the bottom and lower rim. I kept the time at 60 minutes and the very center was soft but delicious. I used bourbon whiskey, and all ingredients were according to recipe. Except I only had 1/4 C chocolate chips, I love the out come; an occasionally chip vs an every bite effect. Baked the cake 24 hours in advance but still had the powered sugar mostly melt into the moist cake within a few minutes. That said this will be my ho to chocolate cake recipe.
Follow the recipe as written for tonight’s Easter Dinner. Mine was a boneless leg 4 1/2 pounds. I use someone’s recommendation of 20 minutes per pound at 350 degrees with a 15 minute 450 high temp blast. My first time cooking lamb in decades and everyone enjoyed it even a guest who cooks lamb all the time. Lamb was moist enough; I didn’t have time to make the gravy didn’t need it.
Curious if half whiskey half rum would possibly taste weird?