Rich Chocolate Cake with Jameson’s Irish Whiskey

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.

Irish Whisky Cake_1

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
3 eggs
2 teaspoons vanilla extract
1.5 cups semi-sweet chocolate chips
Dusting of powdered sugar for decor

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Step 1
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.

Step 2
Add the white and brown sugars to the whiskey chocolate mixture and stir until the sugar dissolves.

Step 3
In a separate bowl, mix the flour, baking soda, salt, pepper, and cloves, and set aside.

Step 4
In a small bowl, beat the eggs until combined, then slowly add them to the whiskey chocolate mixture.

Irish Whisky Cake_3

Step 5
While stirring the whiskey chocolate mixture, slowly add the flour. Stir until smooth. Add the vanilla extract.

Step 6
Add the chocolate chips and stir to mix. The chocolate chips will likely sink to the bottom of the bowl.

Step 7
Pour the batter into the baking pan. With a spatula, distribute the chocolate chips evenly around the pan. They will sink to the bottom.

Step 8
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.

Step 9
Once the cake has cooled, dust the top with a layer of powdered sugar and serve.

 

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