This Irish chocolate whiskey cake melts in your mouth with its rich chocolate flavors and a hint of whiskey, all perfectly balanced in a moist, soft texture. It’s a wonderful dessert for any special occasion.
This recipe solves the concerns of dryness and lack of flavor in cakes, providing a rich, boozy treat perfect for special occasions.
I remember trying to bake a cake for my cousin’s birthday, but I made the mistake of not monitoring the timing closely. Thankfully, this recipe provides clear timing and temperatures, helping me avoid any surprises.
What I love about this recipe is how simple it is, mix things together and let the oven do the work. In about an hour to an hour and a half, you’ll have a beautiful cake.
If you enjoy decadent desserts, check out my chocolate peanut clusters for another tasty chocolate treat!
Table of contents
Why You Will Love This Recipe
- Rich, Complex Flavor , The blend of Irish whiskey and strong coffee amplifies the chocolate, while spices like cinnamon and cloves add subtle warmth that you’ll absolutely savor.
- Moist and Dense Texture , This cake bakes up wonderfully moist, thanks to the butter and dark brown sugar, ensuring each slice is thick and satisfying without being heavy.
- Versatile Serving Options , You can serve the cake on its own for casual enjoyment or dress it up with whipped cream or a scoop of ice cream for special occasions, making it adaptable for any event.
- Lasting Freshness , This Irish chocolate whiskey cake stays fresh for several days at room temperature, or you can freeze it, making it easy to prepare ahead of time for a busy week or festive celebration.
Irish Chocolate Whiskey Cake
- Prep Time: 25 minutes
- Cool Time: 0 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Low Fat
Description
Indulge in a rich and moist Irish Chocolate Whiskey Cake, perfect for any occasion.
Ingredients
Scale
- 2 cups (10 oz / 284 g) all-purpose flour
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- 1½ cups (12 oz / 340 g) unsalted butter
- 1½ cups (12 fl oz / 360 ml) strong coffee
- ¾ cup (6 fl oz / 180 ml) O’Driscolls Irish Whiskey
- ¾ cup (3 oz / 85 g) unsweetened cocoa powder
- 1⅓ cups (8 oz / 225 g) dark brown sugar
- 1 cup (8 oz / 225 g) granulated sugar
- 1 cup (6 oz / 170 g) bittersweet chopped chocolate
- 3 large eggs
- 2 teaspoons pure vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Step 1: Preheat the oven to 325°F (165°C). Butter a 9-inch (23 cm) springform pan. Line the bottom with parchment paper and butter the parchment as well. Dust the pan lightly with cocoa powder, then knock out the excess. Set the pan aside.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and ground cloves until fully combined. Set aside.
- Step 3: In a large saucepan over medium heat, combine the unsalted butter, strong coffee, Irish whiskey, unsweetened cocoa powder, dark brown sugar, and granulated sugar. Stir occasionally to prevent sticking and cook until the butter melts and the sugars dissolve completely. Remove from heat and pour into a bowl to cool down for 15 minutes.
- Step 4: Stir the chopped bittersweet chocolate into the cooled mixture until the chocolate is fully melted. Next, whisk in the large eggs one at a time followed by the pure vanilla extract. Mix well to combine.
- Step 5: Carefully fold the whisked dry ingredients into the wet ingredients until just combined, avoiding overmixing. This will help maintain airiness for a lighter texture.
- Step 6: Pour the batter into the prepared springform pan. Place in the oven and bake for 50-60 minutes. Test doneness by inserting a skewer into the center; it should come out clean. The top should feel set and spring back lightly when touched. If the edges brown faster than the center, loosely cover the cake with foil after 30 minutes of baking.
- Step 7: Let the cake cool completely in the pan. For a smoother finish, allow it to cool in the pan for 10 minutes, then carefully transfer it to a wire cooling rack to cool fully. Once cool, unlatch the springform pan sides and transfer the cake to a serving plate. Dust with powdered sugar if desired. Serve with cream or ice cream.
Notes
- Room Temperature: Store the cake in an airtight container at room temperature, away from direct sunlight and heat sources, for up to 3 days.
- Refrigeration: Cover the cake tightly with plastic wrap or place in an airtight container and refrigerate for up to 7 days to maintain moisture and flavor.
- Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then place in a freezer container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Use an oven thermometer to ensure your oven is at the accurate 325°F (165°C), which helps prevent the middle of the cake from sinking.
- If the edges cook faster than the center, cover the cake loosely with foil after 30 minutes of baking to allow even cooking.
- To maintain moisture in case the crumb seems dry, add 2 tablespoons of brewed coffee to the batter and mix gently before baking.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack; this helps prevent cracking and keeps the surface smooth.
- Fold the flour mixture in gradually and gently to avoid dense texture, ensuring there are no lumps before pouring the batter into the pan.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 60g
- Sodium: 375mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 130mg
Ingredient Notes
- All-purpose flour: Go for a good quality all-purpose flour. It’ll give the cake a nice structure. Make sure it’s fresh for the best results!
- Cocoa powder: Use unsweetened cocoa powder for rich chocolate flavor. I prefer Dutch-processed for its smoother taste. Look for vibrant color, it indicates freshness!
- Granulated sugar: Use fine granulated sugar for sweetness and to help create a tender crumb. Avoid brown sugar, as it’ll alter the cake’s texture.
- Baking soda: You’ll need fresh baking soda for that perfect rise. Check the expiration date to ensure it’s active for a fluffy cake.
- Unsalted butter: Opt for unsalted butter to better control the cake’s flavor. It adds richness and moisture, don’t forget to soften it beforehand!
- Eggs: Use large eggs at room temperature for binding the ingredients and adding moisture. They help achieve a light and airy texture.
- Irish whiskey: This adds a unique, deep flavor that sets this cake apart. Choose a smooth whiskey, as harsh flavors can overpower the chocolate.
- Heavy cream: For a rich ganache, use heavy cream. Its high fat content ensures a creamy, smooth finish. Look for fresh cream without additives.
- Powdered sugar: Use powdered sugar for the frosting, it mixes easily and creates a smooth texture. Sift it before measuring to avoid lumps.
- Vanilla extract: Opt for pure vanilla extract for a more robust flavor. It’s important for rounding out the cake’s sweetness. Avoid imitation vanilla if you can!
- All-purpose flour: Go for a good quality all-purpose flour. It’ll give the cake a nice structure. Make sure it’s fresh for the best results!
- Cocoa powder: Use unsweetened cocoa powder for rich chocolate flavor. I prefer Dutch-processed for its smoother taste. Look for vibrant color, it indicates freshness!
- Granulated sugar: Use fine granulated sugar for sweetness and to help create a tender crumb. Avoid brown sugar, as it’ll alter the cake’s texture.
- Baking soda: You’ll need fresh baking soda for that perfect rise. Check the expiration date to ensure it’s active for a fluffy cake.
- Unsalted butter: Opt for unsalted butter to better control the cake’s flavor. It adds richness and moisture, don’t forget to soften it beforehand!
- Eggs: Use large eggs at room temperature for binding the ingredients and adding moisture. They help achieve a light and airy texture.
- Irish whiskey: This adds a unique, deep flavor that sets this cake apart. Choose a smooth whiskey, as harsh flavors can overpower the chocolate.
- Heavy cream: For a rich ganache, use heavy cream. Its high fat content ensures a creamy, smooth finish. Look for fresh cream without additives.
- Powdered sugar: Use powdered sugar for the frosting, it mixes easily and creates a smooth texture. Sift it before measuring to avoid lumps.
- Vanilla extract: Opt for pure vanilla extract for a more robust flavor. It’s important for rounding out the cake’s sweetness. Avoid imitation vanilla if you can!
Recipe Tips
- If the cake sinks in the middle, ensure your oven temperature reads 325°F (165°C) by using an oven thermometer at the start of baking.
- When the cake edges brown faster than the center, cover it loosely with foil 30 minutes into baking to allow the inside to bake properly.
- If you notice a dry crumb while testing, add 2 tablespoons of brewed coffee to the batter for moisture, mixing gently before pouring into the pan.
- For a smoother finish, let the cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
- If the cake has a dense texture, try folding in the flour mixture gradually, ensuring no lumps remain before pouring into the pan for better aeration.
Serving Suggestions
Serve the Irish chocolate whiskey cake with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with fresh berries or a side of chocolate sauce for added sweetness.
Use to make trifle by layering with whipped cream and raspberries. Add to a decadent dessert platter alongside other cakes or cookies.
Top with a drizzle of Irish whiskey caramel sauce for extra flavor. Sprinkle with grated dark chocolate or serve with a side of espresso for richness.
Recipe variations
- You can use semisweet chocolate instead of bittersweet chocolate for a milder chocolate flavor in the Irish Chocolate Whiskey Cake without altering the texture.
- Add an extra 1 teaspoon of cinnamon or ¼ teaspoon of ground cloves to intensify the warm spice notes of the cake for a subtly different taste.
- Either O’Driscolls Irish Whiskey or another Irish whiskey with similar proof can be mixed into the batter to maintain the boozy character of the cake.
- If doubling the recipe, increase all ingredients proportionally, using a 10-inch springform pan to bake and extend baking time by 10 to 15 minutes.
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How to Store?
To keep your Irish Chocolate Whiskey Cake fresh and delicious, follow these storage tips:
Room Temperature: Place cake in an airtight container at room temperature. Store up to 3 days, away from direct sunlight and heat sources.
Refrigeration: Cover cake with plastic wrap or place in an airtight container. Keep refrigerated up to 7 days to maintain moisture and flavor.
Freezing: Wrap cake tightly in plastic wrap and aluminum foil, then place in a freezer container. Freeze up to 2 months. Thaw overnight in the refrigerator.
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