The perfect way to either end a long week or kick of a new one.
Chocolate Whiskey Cake
2.5 oz unsweetened chocolate
1 cup all purpose flour
½ tsp baking soda
pinch of salt
2 tbsp instant espresso powder
¼ cup boiling water
½ cup water
¼ cup Irish whiskey
¼ lb unsalted butter (1 stick)
1 tsp vanilla extract
1 cup sugar
1 egg
2 tbsp sour cream or plain yogurt
Powdered sugar for dusting
1. Preheat the oven to 350°F. Line the bottom of an 8in cake pan with parchment paper and spray well with cooking spray.
2. In the small saucepan of a double boiler, melt the chocolate over low heat. Remove from heat and set aside to cool slightly. (This can also be done in the microwave but watch it closely so it doesn't burn)
3. In a medium bowl whisk together flour, baking soda, and salt.
4. Measure the espresso powder into a liquid measuring cup. Pour in enough boiling water to dissolve the espresso powder (about ¼ cup). Add cool water to fill up to the ¾ cup line. Stir in the whiskey.
5. Cream the butter and sugar in a large bowl. Add vanilla, eggs, sour cream, and beat well. Add the melted chocolate and beat until smooth.
6. Beating on low speed alternately add the dry ingredients and the liquids, beginning and ending with the dry ingredients. Be sure to scape down the sides of the bowl after the last addition and beat until smooth (it will be a thin mixture).
7. Pour the batter into the prepared pan, smoothing the top with a spatula so it's even.
8. Bake for 45-50 minutes or until a skewer inserted into the center comes out clean and the cake starts pulling away from the edges.
9. Let cake cool for 20 minutes before turning out of the pan. Dust with powdered sugar before serving.
I made this cake after my first week back in class. It was a long week and I needed some cake, preferably something strong and chocolate, to sooth my soul and enter my weekend state of mind. Enter this Chocolate Whiskey Cake! Chocolate cake is not my favorite dessert, and when I eat it I prefer a less sweet option. This cake satisfied all my needs and prompted my 16 year old brother to act like he was drunk. The whiskey taste was prevalent but blended well with the chocolate and espresso, and all the alcohol most certainly baked out, much to a certain teenager's chagrin.
I adapted this from a New York Times recipe for a chocolate bourbon cake. After melting the chocolate the cake comes together quickly, which was ideal after a trying week. Plus it's moist and only requires dusting with powdered sugar to finish! I thought about making a glaze for this but I think it would've made the cake too sweet and conflicted with the batter's boozy notes. It is a rich cake without any topping additions.
Whiskey is definitely a strong, acquired taste but I hope you give this cake a try! Chocolate and espresso mellow out the strong liquor taste and create a perfect weekend treat. Even if you don't try this I hope you enjoy a treat to ring in the weekend!
Happy Baking :)
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