chocolate whiskey cake

Chocoalte whiskey by Platter Talk. Recipe from The New York Times

Whiskey Cake

unsalted butter

unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons)

½ cups brewed strong coffee

Irish whiskey

granulated sugar (about 1 cup)

light brown sugar (about 1 cup)

all-purpose flour (about 2 cups)

baking soda (about 1 1/2 teaspoons)

fine sea salt (about 3/4 teaspoon)

black pepper

cloves

eggs

vanilla extract

mini semisweet chocolate chips

Powdered sugar (for serving (optional))

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.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1589244540/vbwwcgfverxhhh9q3zir.mp4

Easy recipe for chocolate cake made with coffee and with whiskey. Simple and taste but fancy in flavor, this moist homemade cake is a must-try!

Chocolate & Coffee Whiskey Cake Recipe

This chocolate whiskey cake is layered with a rich salted caramel buttercream and topped with a silky dark chocolate ganache. This rustic naked layer cake can also be made into a single layer cake, a bundt cake or even cupcakes. A chocolate lovers dream!

Chocolate Whiskey Cake with Salted Caramel Buttercream

all purpose flour

sugar

cocoa powder

baking soda

baking powder

salt

eggs (room temperature)

bourbon whiskey

½ cup strongly brewed coffee (cooled)

vegetable oil

unsalted butter (room temperature)

4-6 Tablespoons half and half (room temperature)

salted caramel (see note below)

heavy cream

chocolate

Preheat the oven to 350° and spray two 8&quot; round cake pans thoroughly with baking spray. Cut two circles the size of the bottom of the cake pans out of parchment paper and place in the bottom of the cake pans. Spray the paper with more baking spray and set the pans aside.

In a mixing bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt and set aside.

In a separate mixing bowl, combine the eggs, whiskey, coffee, oil, and vanilla. Using a stand mixer or hand mixer, mix the ingredients together on medium speed until everything is combined.

With the mixer running on low, slowly add in the dry ingredients and mix until the ingredients are just combined. Scrape down the sides of the bowl and mix for 15-30 seconds more to make sure everything is combined.

Divide the cake batter evenly into the prepared pans and tap the pans on the counter a couple of times to help release any excess air bubbles.

Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick inserted in the middle of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for 15 minutes. Turn the cakes out onto cooling racks and allow them to completely cool while you prepare the buttercream.

Chocolate Whiskey Cake

Using a stand mixer or hand mixer, whip the butter on high speed for about 1 minute until it is light and fluffy.

With the mixer on low speed, slowly add 4 cups of the powdered sugar, a half cup at a time, until the sugar is absorbed by the butter.

Slowly pour in 4 Tablespoons of the half and half and whip on medium speed for 30-60 seconds until creamy.

Reduce the speed of the mixer to low and drizzle in the salted caramel. Once all of the caramel has been added, increase the speed to medium and whip for another 1-2 minutes until fluffy. 

Scrape the sides of the bowl and whip for another 30-60 seconds to make sure everything is combined. Additional half and half or powdered sugar can be added to adjust the consistency if needed. The buttercream should have medium to stiff peaks.

Salted Caramel Buttercream

Heat the heavy cream in a small pot on the stovetop over medium heat until small bubbles just start to form on the surface.

Pour the heated cream over the chocolate in a heat proof bowl and allow it to sit for 30 seconds.

Whisk the cream and chocolate together until smooth and then allow it to cool slightly before pouring into a squeeze bottle for decorating.

Chocolate Ganache

Once the cakes have completely cooled, remove the parchment paper from the bottom and using a serrated knife, slice off the rounded portion on the top of each cake to create a flat surface.

Next, carefully slice each cake in half through the middle to make four equal layers.

Place the first layer of cake on a stand or cake board. Using an offset spatula, spread approximately 1/2 cup of the buttercream into a thin layer over the top of the cake. Add the next layer of cake and repeat with another layer of buttercream. Repeat with the remaining layers of cake.

Add the next layer of cake and repeat with another layer of buttercream. Repeat with the remaining layers of cake.

Spread the remaining buttercream over the top and sides of the cake in a thin layer. Place the cake in the refrigerator for 15-30 minutes until the buttercream is chilled.

Remove the cake from the refrigerator and moving slowly around the edge of the cake, gently squeeze out the ganache to create drips on the sides of the cake. Cover the top of the cake with the remaining ganache and use an offset spatula to smooth it over the buttercream.

Cake Assembly

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