Description
A rich and decadent Chocolate Whiskey Cake combining bold cocoa, smooth Irish whiskey, and tender chocolate chips in a moist, flavorful dessert perfect for special occasions or indulgent treats.
Ingredients
Cake Ingredients
- 12 tablespoons unsalted butter, cut into 1-inch pieces (plus more for pan)
- 85 grams unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons)
- 1 ½ cups brewed strong coffee
- ½ cup Irish whiskey
- 200 grams granulated sugar (about 1 cup)
- 156 grams light brown sugar (about 1 cup)
- 240 grams all-purpose flour (about 2 cups)
- 8 grams baking soda (about 1 1/2 teaspoons)
- 3 grams fine sea salt (about 3/4 teaspoon)
- ¼ teaspoon black pepper
- ⅛ teaspoon ground cloves
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini semisweet chocolate chips
- Powdered sugar (for serving, optional)
Instructions
- Prepare Pan: Preheat the oven to 325°F (163°C). Butter a 10-inch springform pan thoroughly, then dust it with 2 tablespoons of cocoa powder to prevent sticking and add extra chocolate flavor.
- Make Chocolate Whiskey Mixture: In a medium saucepan over low heat, combine brewed strong coffee, Irish whiskey, 12 tablespoons of butter, and the remaining cocoa powder. Whisk occasionally until the butter melts completely, then whisk in both granulated and light brown sugars until fully dissolved. Remove from heat and allow the mixture to cool completely before proceeding.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, black pepper, and ground cloves until evenly combined.
- Mix Wet Ingredients: In another bowl, whisk the eggs and vanilla extract until well blended.
- Combine Wet and Chocolate Mixture: Slowly whisk the egg mixture into the cooled chocolate whiskey coffee mixture to temper and combine.
- Add Dry Ingredients and Chocolate Chips: Gradually add the dry ingredients to the wet mixture, whisking until just combined. Gently fold in the mini semisweet chocolate chips to distribute evenly without overmixing.
- Bake the Cake: Pour the batter into the prepared springform pan. Place it on the center rack of the oven and bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool completely on a wire rack. Once cool, remove the sides of the springform pan. Optionally, dust the top with powdered sugar before slicing and serving.
Notes
- Using strong brewed coffee enhances the chocolate flavor and balances the sweetness.
- Allow the chocolate whiskey mixture to cool fully before adding eggs to prevent cooking them prematurely.
- Folding in chocolate chips adds texture and melty pockets of chocolate throughout the cake.
- Black pepper and ground cloves add a subtle spicy note that complements the whiskey and chocolate.
- This cake pairs wonderfully with a dollop of whipped cream or vanilla ice cream.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
