Change things up this St. Patrick’s Day by making a decadent chocolate cake made with Jameson Irish whiskey! It’s the perfect way to end a day of beer guzzling and whiskey shots, and may also prove to be an excellent morning after hangover cure.
Chocolate Chip Irish Whiskey Chocolate Cake
¾ cup Jameson Irish whiskey
12 tablespoons unsalted butter
1.5 cups espresso roast coffee
1 cup super fine white baker’s sugar
1 cup brown sugar
2 cups cake flour
1.5 teaspoons baking soda
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cloves
2 teaspoons vanilla extract
1.5 cups semi-sweet chocolate chips
Dusting of powdered sugar for decor
Before you begin, butter a circular baking pan, and heat the oven to 325°.
Combine the warm melted butter with the room temperature coffee, room temperature Jameson Irish Whiskey, and cocoa powder. Stir will to mix.
Add the white and brown sugars to the whiskey chocolate mixture and stir until the sugar dissolves.
In a separate bowl, mix the flour, baking soda, salt, pepper, and cloves, and set aside.
In a small bowl, beat the eggs until combined, then slowly add them to the whiskey chocolate mixture.
While stirring the whiskey chocolate mixture, slowly add the flour. Stir until smooth. Add the vanilla extract.
Add the chocolate chips and stir to mix. The chocolate chips will likely sink to the bottom of the bowl.
Pour the batter into the baking pan. With a spatula, distribute the chocolate chips evenly around the pan. They will sink to the bottom.
Bake for 50 to 70 minutes, depending on your oven. Don’t over-bake! Once the toothpick comes out moist, remove the cake and allow to cool.
Once the cake has cooled, dust the top with a layer of powdered sugar and serve.