St. Paddy’s Day is fast approaching and while we all think of drinking as the main way to celebrate, let’s not overlook the treats. Because frankly, there are some amazing treats. For example, last year’s Baileys White Chocolate Cheesecake with Almond Brown Sugar Crust. This year, I went with an Irish Whiskey Cake. However, me being me, had to make it chocolate. I mean, really would you expect anything less.
This week I read a post from Sally McKenney over at Sally’s Baking Addiction where she described a cake as both light and dense. While yes, they are opposites, that is also the perfect description of this cake. It is incredibly light for a chocolate cake but somehow has a fantastically dense chocolate flavor. I’m guessing the whiskey is bringing out the flavor of the chocolate. Or the coffee. Or, most likely, both. Usually I am not a fan of light, spongy chocolate cakes. They are just not chocolatey enough for me. However, this cake amazingly has the flavor of a dense chocolate cake. Hence the description.
And a bonus is, you will have some left over Irish Whiskey.You know, to help with the drinking tradition of the holiday. Erin go braugh!
Yields One 12 Cup Bundt, 12 To 16 Servings
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
Adapted from What’s Cookin’ Italian Style’s Chocolate Irish Whiskey Cake Recipe
16 tablespoons (2 sticks) unsalted butter, melted
1/2 cup Irish Whiskey
1 1/2 cups brewed coffee
1 1/2 cups unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
3 cups flour mix A or B
3/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
4 large eggs
2 cups sugar
1 tablespoon vanilla
1/4 cup Irish Whiskey
3/4 cup granulated sugar
4 tablespoons (1/2 stick) butter
1/4 cup water
1 teaspoon lemon juice
a pinch of cinnamon
- Position the rack in the lower third of the oven and preheat the oven to 325 degrees. Butter and dust with cocoa powder one 12-cup Bundt pan.
- Put the melted butter, whiskey and coffee in a medium mixing bowl or large measuring cup. Add the cocoa powder. Stir until cocoa is dissolved and set aside to cool.
- In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs a few seconds on medium speed. Then add the sugar and whip until light and very thick (about 3-4 minutes). Scrape down the bowl.
- Add the vanilla extract to the eggs and beat until the mixture forms a wide ribbon when the beater is lifted out. Scrape down the bowl.
- Turn the mixer down to low and add the cocoa mixture and beat until combined. Scrape down the bowl.
- Add the flour mixture. Beat until thoroughly combined. Note: You have to be careful not to "over" mix when using wheat flour. If you activate too much gluten, your cake will be tough. However, over mixing is not an issue when you use gluten-free flours. There is no gluten to over activate!
- Pour the batter into the pan. Bang down the pan a few times to level the batter and burst any air bubbles.
- Bake for 60 to 70 mins. Cool on rack for 15 minutes before unmolding onto two large sheets of aluminum foil placed together to form the shape of a cross.
- When the cake comes out of the oven, prepare syrup.
- Combine the sugar, butter, water, lemon juice, and cinnamon in a small heavy saucepan. Heat on medium heat, stirring constantly until the mixture boils and all the sugar is dissolved. (Approx. 10 minutes)
- Remove from heat and stir in the Irish whiskey.
- Using a skewer or long bamboo pick, make holes all over top and sides of the unmolded cake. Drizzle syrup very, very slowly over the cake. Tip: Do this very slowly. I was impatient and half of the syrup ended up around the base of the cake. If you are really patient you can pour on a bit at a time over the course of a few hours or even put half on the next day!
- Bring foil up around cake and wrap securely. Allow to cool completely before serving.
- Store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months.
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