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