WHISKEY CAKE RECIPE RECIPES

Name: Chocolate Whiskey Cake
Total time: 1 h 25 min
Yield: 8 to 10 servings
Ingredients: 12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan; 85 grams unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons); 1 1/2 cups brewed strong coffee; 1/2 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); 1/4 teaspoon black pepper; 1/8 teaspoon ground cloves; 3 large eggs; 2 teaspoons vanilla extract; 1 cup mini semisweet chocolate chips; Powdered sugar, for serving (optional)

CHOCOLATE WHISKEY CAKE RECIPE - NYT COOKING

Chocolate Whiskey Cake Recipe - NYT Cooking image

This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala. Ms. Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded. The interplay of coffee, black pepper and cloves is subtle but powerful, and results in a deeply flavored, moist confection that comes together quickly. It’s just delicious.

Provided by Melissa Clark

Total Time 1 hours 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan
85 grams unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons)
1 1/2 cups brewed strong coffee
1/2 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)
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
3 large eggs
2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
Powdered sugar, for serving (optional)

Steps:

Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.

Nutrition Facts : @context http//schema.org, Calories 498, UnsaturatedFatContent 7 grams, CarbohydrateContent 69 grams, FatContent 22 grams, FiberContent 5 grams, ProteinContent 7 grams, SaturatedFatContent 13 grams, SodiumContent 383 milligrams, SugarContent 44 grams, TransFatContent 1 gram

RAWHIDE'S WHISKEY CAKE RECIPE: HOW TO MAKE IT

Rawhide's Whiskey Cake Recipe: How to Make It image

For several years, our neighbor gave us a moist, whiskey-flavored cake. I’ve tweaked the recipe, and now my friends want this cake instead of platters of homemade cookies. Fair warning: This cake takes three days to make, but it is very easy to prepare. —Cindy Worth, Lapwai, Idaho

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 16 slices.

Number Of Ingredients 12

Ingredients

1 package spice cake mix with pudding (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
3/4 cup 2% milk
3/4 cup whiskey
1/2 cup canola oil
4 large eggs, room temperature
1-1/3 cups coarsely chopped walnuts, divided
GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/2 cup whiskey
1 teaspoon water

Steps:

Preheat oven to 300°. Grease and flour a 10-in. tube pan., Combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium speed 2 minutes; fold in 1 cup nuts. Pour batter into prepared pan; sprinkle with remaining nuts. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan., For glaze, mix all ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour one-third of glaze over top of cake, allowing some to flow over sides. Let stand 1 hour. Remove from pan to cool completely; cover., The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze.

Nutrition Facts : Calories 400 calories, FatContent 23g fat (6g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 298mg sodium, CarbohydrateContent 43g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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