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