Best Chocolate Whiskey Cake Recipes

CHOCOLATE WHISKEY CAKE

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.

WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE

Steps:

• Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
• Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
• Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
• On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
• Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners' sugar if you like.

CHOCOLATE WHISKEY BUNDT CAKE

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
• Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
• While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
• Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

CHOCOLATE GUINNESS® BUNDT® CAKE WITH WHISKEY WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
• Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
• Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
• Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
• While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
• Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.

WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE

Steps:

• Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
• Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
• Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
• On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
• Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners' sugar if you like.

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter and flour 8-inch-diameter springform pan.
• Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor.
• Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.
• Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.

WHISKEY- AND BITTERS-INFUSED CHOCOLATE CAKE WITH BITTERS-ORANGE MARMALADE ICE CREAM

Steps:

• For the bitters-orange marmalade ice cream: Combine the cream, milk, sugar and salt in a saucepan. Cook over medium heat until the temperature reaches 140 degrees F.
• Meanwhile, whisk the eggs in a small bowl until well blended.
• When the milk mixture reaches 140 degrees F, whisk in the eggs and continue cooking, stirring constantly, until the temperature reaches 170 degrees F. Pour through a fine-mesh sieve into a clean bowl. Whisk in the marmalade, bitters and orange zest. Refrigerate until chilled, 2 to 4 hours and up to overnight.
• Freeze the cold base in an ice cream maker according to the manufacturer's instructions. Hold in the freezer until ready to serve.
• For the cherry-orange sauce: Combine the cherries, orange zest and juice, sugar, bitters and salt in a saucepan and bring to a boil. Lower to a simmer and cook until reduced and slightly thickened, 20 to 25 minutes. Let cool to room temperature, then puree in a blender until completely smooth.
• For the candied orange zest: Bring a small pot of water to a boil. Using a vegetable peeler, peel the zest from the oranges and cut into very fine julienne. Blanch the zest in the boiling water. Remove with a slotted spoon, discard the water and bring a fresh batch of water to a boil. Blanch the orange zest a second time.
• Meanwhile, combine the sugar, whiskey, bitters and 1 cup water in a small saucepan and bring to a boil. Lower to a simmer, stirring to make sure that the sugar is completely dissolved.
• After blanching the zest a second time, transfer it to the simmering simple syrup. Simmer until translucent, 20 to 30 minutes.
• For the bitters salt: Preheat the oven to 200 degrees F.
• Combine the salt and bitters in a plastic container with a lid and shake well until the salt is completely coated. Pour the salt on a parchment-lined baking sheet and bake until dried, about 20 minutes. Set aside.
• For the cake: Raise the oven temperature to 375 degrees F. Spray two 6-cavity 4-ounce pyramid molds (or an 8-inch springform pan) with baking spray
• Heat the chocolate and butter in a saucepan over low heat until melted, then stir in the sugar and mix until well combined. Whisk in the eggs until just mixed. Add the flour and mix until just combined.
• Scoop the batter into the prepared molds and bake for 20 minutes (20 to 25 minutes for the springform pan). The cakes will not look done, but will firm up on cooling.
• For the whiskey-bitters spray: While the cakes are baking, combine the whiskey and bitters in a clean spray bottle.
• As soon as the cakes come out of the oven, spray the tops with the bitters spray. Let the cakes cool slightly, 3 to 5 minutes, then remove them from the molds and let cool for 15 to 20 minutes. Spray the cakes 3 more times as they cool. Dust the cooled cakes with cocoa powder
• Place the cakes onto serving plates and sprinkle each with some of the bitters salt. Spoon some cherry-orange sauce onto each plate next to the cake, then place some of the candied orange zest next to the sauce. Serve with the bitters-orange marmalade ice cream.

CHOCOLATE SCOTCH WHISKEY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, combine raisins and scotch whiskey and set aside. Cut a round of parchment paper the size of the bottom of the cake pan. Butter the sides of the pan and one side of the paper. Then lay the paper, butter side up, in the pan and dust thoroughly with flour.
• Place 7 ounces chocolate in the top of a double boiler with 3 tablespoons of water. Stir until melted and smooth. Remove from heat and stir in 1/2 cup butter in small pieces. In a large bowl, beat the egg yolks with the sugar until the mixture is a pale creamy yellow. Combine with the chocolate mixture. In a small bowl, combine the flour and the ground almonds and add to the batter. Stir in the raisins and whiskey.
• In a clean large bowl, whip the egg whites with a pinch of salt until they are stiff but not dry. Stir a third of the egg whites into the chocolate mixture to lighten it, then fold all back into the remaining egg whites. Pour the cake mixture into the pan.
• Bake at 375 degrees F (190 degrees C) for 20 minutes. The outside should be firm, but the center should remain moist. Let the cake sit for 10 minutes in the pan, then unmold it on a cake rack and let it cool for a few hours or overnight. Peel off the paper before icing it.
• To make the frosting: Melt 3 ounces chocolate in the top of a double boiler. Stir in the confectioners sugar and then 3 tablespoons butter a little at a time. Blend well and spread immediately on the cake. Allow icing to set for about half an hour before serving the cake.

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE

Steps:

• Position rack in center of oven and preheat to 350°F
• Butter and flour 8-inch-diameter springform pan.
• Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes.
• Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl.
• Place bowl over saucepan of simmering water; stir until mixture is smooth.
• Remove bowl from over water.
• Finely grind almonds with 2 tablespoons flour in processor.
• Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy.
• Beat in egg yolks 1 at a time, then sea salt.
• Fold in chocolate mixture, then ground almond mixture.
• Using clean dry beaters, beat egg whites in another bowl until soft peaks form.
• Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form.
• Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions.
• Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes.
• Cool in pan on rack 30 minutes.
• Remove pan sides and cool cake completely.
• Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl.
• Place bowl over saucepan of simmering water and stir until smooth.
• Remove bowl from over water.
• Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next.
• Place bowl over larger bowl of ice water.
• Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute.
• Spread icing over top and sides of cake.
• DO AHEAD
• Can be made 8 hours ahead.
• Cover with cake dome and let stand at room temperature.
• Enjoy!

CHOCOLATE WHISKEY CAKE

Steps:

• Heat oven to 375 degrees. Butter an 8-inch springform pan, line with parchment and butter parchment. Place currants and whiskey in a saucepan, heat until warm. Set aside.
• Place chocolate and remaining butter in a heavy saucepan over low heat. Add 1/2 teaspoon salt. Heat until chocolate and butter are nearly melted, remove from heat and stir.
• Beat egg yolks and brown sugar together until pale and creamy. Stir in chocolate mixture, then currants and whiskey. Fold in flour.
• Beat egg whites with a pinch of salt until they hold peaks. Stir about one-fourth of egg whites into batter, then fold in the rest. Transfer to baking pan and bake 20 to 25 minutes, until top shows a little cracking and a toothpick comes out almost clean. Cool on a rack, unmold and peel off parchment. Wrap cake in foil. Cake is best served the next day but can be served immediately.
• Dust cake with confectioners' sugar. Whip cream with 3 tablespoons confectioners' sugar; serve alongside.

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE

Steps:

• Preheat oven to 350. Butter and flour 8-inch diameter springform pan. Boil ½ cup whiskey in small saucepan until reduced to ¼ cup, about 2 minutes. Combine bittersweet chocolate, espresso powder, vanilla extract (if using) and boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tbsp. flour in food processor. Beat ½ cup butter and 6 tbsp. sugar in medium bowl until fluffy. Beat in egg yolks one at a time, then pinch of salt. Fold in chocolate mixture, then ground almond mixture. Beat egg whites in a separate bowl until soft peaks form. Gradually add 1 tbsp. sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tbsp. flour in 3 additions. Transfer batter to prepared pan. Bake cake until skewer inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely. Combine semisweet chocolate and remaining 2 tbsp. whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining ¼ cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake.

FLOURLESS GUINNESS CHOCOLATE CAKE WITH WHISKEY WHIPPED CREAM

Steps:

• Bring Guinness to a boil in a small saucepan. Reduce heat to med-low and simmer until it reduces to a syrupy consistency. You should have about a third of a cup of liquid left.
• Preheat oven to 350 degrees.
• Grease a cake pan with a touch of butter and dust with a spoonful of hazelnuts.
• Melt butter and chocolate together in a medium saucepan over medium heat, stirring frequently to ensure the chocolate does not burn. Stir the Guinness reduction, sugar and egg yolks into the melted chocolate. Stir in the ground hazelnuts.
• Whisk egg whites until dry and stiff.
• Fold egg whites into the chocolate mixture and pour into the prepared pan and bake for 50 minutes. Cool the cake in the pan, dust with additional icing sugar if you like.
• Whisk heavy cream, icing sugar and whiskey together until cream is thick and fluffy. Serve over top cooled cake.

BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE RECIPE | EPICURIOUS.COM

Steps:

• Position rack in center of oven and preheat to 350°F. Butter and flour 8-inch-diameter springform pan.
• Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor.
• Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.
• Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.

CHOCOLATE WHISKEY LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour 2 9-inch round cake pans.
• On ungreased baking sheet, bake pecans 6-8 minutes or until golden. Remove from pan; cool completely, 10 minutes.
• Meanwhile, in bowl combine cake mix, buttermilk, oil, eggs, and whiskey; with mixer at low speed, beat until combined. Increase speed to medium; beat 2 minutes.
• Stir in chocolate chips and cooled pecans.
• Divide batter between pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 5 minutes. Remove from pans; cool completely on racks.
• Place 1 cake layer on serving platter; spread with 1 cup frosting. Top with remaining layer; spread top and sides with remaining frosting. Press pecan pieces onto side, if desired.

CHOCOLATE WHISKEY CAKE

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, 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.

CHOCOLATE CAKE WITH WHISKEY CREAM

Steps:

• Line the base and sides of a 20cm/8" round deep cake tin with greaseproof paper. Lightly oil and dust with a mixture of 1 tablespoon flour and 1 tablespoon caster sugar.
• Beat the eggs with the sugar until thick and pale. Sift the flour with the cocoa powder. Fold gently into the egg mixture one third at a time, adding the water with the last third. Pour into the prepared tin and bake in a pre-heated oven at 190 degrees, gas mark 5 for 25-30 minutes. Leave to cool slightly in the tin, then turn onto a wire rack to cool completely.
• When cold, slice the cake horizontally into three layers. Place bottom layer on serving plate, spread with some apricot jam, drizzle half the whiskey (the other half save for the chocolate topping) and cover with half the cream. Cover with second layer of sponge and the remaining cream. Top with the last layer.
• At this point you can choose whatever topping you prefer. You can just dust with icing sugar, or cover with the chocolate topping (see below) and garnish with rosettes of whipped cream, chocolate flakes or grated chocolate.
• TO MAKE CHOCOLATE TOPPING , break 250 grams (8oz) dark chocolate into a bowl over a pan of hot water, add 1 tablespoon of whiskey, add 15 grams (1/2 oz) of butter and stir until the chocolate has melted. Add one beaten egg and 1 tablespoon of double cream.