Chocolate cake with Irish Whiskey....it is delicious. Yes, you can taste the whiskey, but it’s not over whelming. Have you ever? ....it’s so decadent. Serves 4-6 Total Time: 1 hour 20 minutes
6 tablespoons unsalted butter, room temperature + more to grease pan
1 cup unbleached all-purpose flour + some for dusting
2 oz semisweet chocolate, chopped in small pieces
1 cup granulated sugar
1/4 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3 large eggs
1/4 cup freshly brewed espresso
1/4 cup Irish whiskey
Powdered sugar for dusting
Whipped cream, for serving
Preheat oven to 325F. Grease a 9” baking pan with butter, then coat with flour. Tap to remove excess flour. Melt the 2 oz chocolate pieces in a microwave bowl and microwave in 30 seconds intervals until melted. Set aside to cool.
In your stand mixer fit with a paddle attachment and add the butter and sugar. Mix on a medium speed until the butter is pale yellow and thick, about 4 minutes. Scrape sides if needed. Sift four, cocoa powder, baking soda, baking powder and salt in a medium bowl. Reduce speed to low and add the eggs, mix until well incorporated. Add the dry ingredients slowly and mix until combined. Then add the espresso and whiskey, scape down sides and mix well to make sure all ingredients are incorporated.
Pour batter in the prepared pan and bake 45 minutes or until you can insert a toothpick in the center and it comes out clean. Cool 5 minutes in pan, remove from pan and continue to cool for 10 minutes. Dust with sifted powdered sugar. Slice and serve with whipped cream. Yum Yum!
You need a stand mixer with a paddle attachment.