Chocolate Whiskey Cake

Chocolate Whiskey Cake 2Early March was a long time ago, wasn’t it?  My thoughts were certainly not on quarantines and social isolation.  But, I did know that St. Patrick’s Day was coming up.  I found a bottle of whiskey at my home.  I don’t know when or how I came to possess it considering the fact that I don’t drink whiskey.  It’s OLD. But I also don’t like throwing away “perfectly good” food (drink).  So, I found myself a recipe for St. Patrick’s Day that would use up the whiskey and help me celebrate the holiday.

So, this past weekend I baked this tasty Chocolate Whiskey Cake to take into work today.  And then…the office closed.  As did everything else.  So, now I have a Chocolate Whiskey Cake ALL TO MYSELF.  Danger zone.  Fortunately, I drove half of it over to my sister’s house where I flung it like a Frisbee toward her front door so that we don’t contaminate each other but I don’t gain 15 pounds over the next however-many-weeks when the gyms are all closed and I have snacks within reach at all moments of the day.

On the other hand, baking is a perfectly good thing to do if you’re stuck at home.  So, maybe you’ll do this today, or maybe save it for next year.  The alcohol burns off so this is good for all ages (if you can get your kids to eat a dark chocolate cake…if not – hey, more for you).   (Of note, I used dark cocoa powder for this recipe.  If you just have “regular” cocoa powder that’ll be fine, but of course the cake will not be as bitter.)

Chocolate Whiskey Cake

  • Servings: 12
  • Difficulty: easy
  • Print

Adapted from New York Times Cooking

Chocolate Whiskey Cake 1

12 T unsalted butter
¾ c + 1 T dark cocoa powder
1 ½ c strong coffee
½ c whiskey
1 c granulated sugar
1 c light brown sugar
2 c all-purpose flour
1 ½ t baking soda
¾ t fine sea salt
¼ t black pepper
1/8 t ground cloves
3 large eggs
2 t vanilla extract
1 c dark chocolate chips
Powdered sugar


  • Preheat oven to 325 degrees. Butter a 10-inch springform pan, and dust with 1 Tablespoon dark cocoa powder
  • In a medium saucepan over low heat, combine coffee, whiskey, butter, and remaining cocoa powder. Whisk occasionally until butter is melted. Whisk in sugars until dissolved.
  • Remove chocolate mixture from heat and cool completely.
  • Meanwhile, in a large bowl whisk together flour, baking soda, salt, pepper, and cloves.
  • In a medium bowl, combine eggs and vanilla.
  • Combine egg mixture into cooled chocolate mixture. Then, mix in dry ingredients. Fold in chocolate chips.
  • Pour batter into prepared pan. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean.
  • Cool on a wire rack. Dust with powdered sugar before serving.

Chocolate Whiskey Cake 2

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