Chocolate Whiskey Cake
- Total Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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.
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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.
Needs more cloves and more pepper to distinguish it from the Dark Chocolate Whiskey Bundt Cake. However, five stars to this cake. It was a huge hit at coffee hour after church. (Episcopalians love their whiskey.)
I’ve just made this cake for my dad’s birthday lunch tomorrow and wondering if it would be better slightly heated? I also think raspberries on top could look well and taste great
Nigella Lawson’s Guinness Chocolate Cake on this site has an almost identical technique and result. This one is a little more complex tasting. Both are best when made a day or two in advance.