This Chocolate Whiskey cake is a mature cake, not something for the kiddies. It’s rich and heavy and not too sweet. And you don’t need a lot of it.
Some things just aren’t meant to be.
Take this cake for instance… I’ve made it three times now. I have the recipe memorized. Why? Is it that amazingly good? Well, no. It’s good, but not bake me three times in 4 days good. It is apparently the most delicious thing that little mischief monster below can grab from the counter and run around the house with though… Even from a booby trapped impossible to get to oh my God the dog just walked across the dining room table spot. Yeah, it’s been that kind of week. But then, when I listen to the stories my friends have about their pups, I pat this cake thief on the head and praise him for not needing yet another bath.
(Ya’ll know how this ends right?)
As for the recipe.This cake is a mature cake, not something for the kiddies. And not because it’s heavy in whiskey flavor, but because it’s not terribly sweet. It’s rich and heavy and you don’t need a lot of it. Serve with whiskey whipped cream to add a little punch.
Whiskey cake – puppy approved. Promise.
If you’ve tried my Chocolate Whiskey Cake recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
For more creative and inspiring cakes, try these out. They are so good!
- 1 cup cocoa powder
- 1 1/2 cups warm water
- 1 1/2 tsp espresso powder
- 1/2 cup whiskey
- 6 ounces unsalted butter, 1 1/2 sticks, cut into 1-inch pieces
- 1 cup sugar
- 1 cup brown sugar
- 1 cup semisweet chocolate chips
- 2 cups flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp ground cloves
- 3 large eggs, plus one egg white
- 2 tsp pure vanilla extract
- Preheat oven to 325 degrees F. Butter a 10 springform pan (if you don't have one, a regular cake pan will do the job.). Dust pan with 2 tbs cocoa powder and set aside.
- Whisk the flour, baking soda, salt, pepper and cloves together in a large bowl.
- In a large saucepan over low heat, stir together the 3/4 cup cocoa powder, espresso powder, butter, and whiskey. Whisk until butter is melted and mixture is smooth, whisk in the sugars. Let Cool 10 minutes.
- When cooled, whisk in the eggs and vanilla. Gradually add the flour mixture. Lastly, toss the chocolate chips in the same bowl that the flour was just in with 1 tbs cocoa powder and pour into the batter.
- Pour the batter into the prepared pan and bake for 55 minutes to 1 hour until a toothpick inserted the center comes out clean. Cool on a wire rack.
- Before serving, dust with remaining 1 tbs cocoa powder if desired.