Chocolate Whiskey Cake

From Chow’s “Chocolate Whiskey Cake with Fluthered Cream


For the cake

  • 4 ounces (2 squares) unsweetened baking chocolate
  • 1 3/4 cups cake flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup brewed coffee, cooled
  • 1/2 cup Irish whiskey
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 3/4 cups packed light brown sugar
  • 1 cup chocolate espresso ganache (but add a 1/2 tsp Irish whiskey)

For the fluthered cream

  • 1 cup heavy cream
  • 2 tablespoons Irish whiskey
  • 2 tablespoons powdered sugar


For the Cake

  1. Butter and flour a 12-cup Bundt pan and set aside.
  2. Melt chocolate, stirring occasionally, in a small saucepan over low heat. Set aside to cool slightly.
  3. Combine flour, cocoa powder, baking soda, and salt in a medium bowl and mix with a wire whisk to break up any lumps and aerate; set aside.
  4. Combine sour cream, coffee, and whiskey in a bowl and stir until smooth; set aside.
  5. Heat the oven to 325°F and arrange the rack in the center.
  6. In the bowl of a stand mixer fitted with a paddle attachment beat together butter and brown sugar at medium-high speed until light and fluffy, about 4 minutes.
  7. Add eggs one at a time, beating well and scraping down the bowl after each addition.
  8. Add melted chocolate and beat until incorporated, about 30 seconds .
  9. Alternate between adding flour mixture and sour cream mixture to butter-and-brown-sugar mixture, beginning and ending with dry ingredients.
  10. Turn batter evenly into the prepared pan and bake until top of cake is puffed and cracked and a toothpick inserted into the center comes out clean, about 60 to 65 minutes. (But check as soon as it’s all cracked!)
  11. Remove from oven and allow to cool, flat side down, on a wire rack, about 30 minutes. Remove cake from the pan and serve warm or at room temperature.

For the fluthered cream

Beat all ingredients at high speed until medium peaks form, about 1 minute. Serve slices of cake topped with fluthered cream.


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