Best Whiskey And Bitters Infused Chocolate Cake With Bitters Orange Marmalade Ice Cream Recipes

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WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE



Whiskey-Soaked Dark Chocolate Bundt Cake image

This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts." The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.

Provided by Melissa Clark

Categories     snack, cakes, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces unsweetened chocolate
1/4 cup instant espresso powder
2 tablespoons unsweetened cocoa powder
1 cup bourbon, rye or other whiskey, more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
Confectioners' sugar, for garnish (optional)

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.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 208 milligrams, Sugar 34 grams, TransFat 1 gram

CHOCOLATE WHISKEY CAKE



Chocolate Whiskey Cake 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

Categories     cakes, dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 15

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, Calories 498, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 383 milligrams, Sugar 44 grams, TransFat 1 gram

BITTER ORANGE ICE CREAM



Bitter Orange Ice Cream image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 5h10m

Yield 6 servings

Number Of Ingredients 4

3 Seville oranges or 1 eating orange and 2 limes
1 cup plus 2 tablespoons confectioners' sugar
2 1/2 cups heavy cream
Wafers, to serve, optional

Steps:

  • If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you're going for the sweet orange and lime option, grate the zest of the orange and 1 of the limes, juice them and add to the sugar as before. Stir to dissolve the sugar and add the heavy cream.
  • Whip everything until it holds soft peaks, and then turn into a shallow airtight container (approximately 2-quarts) with a lid. Cover and freeze until firm (from 3 to 5 hours). Remove to ripen for 15 to 20 minutes (or 30 to 40 minutes in the refrigerator) before eating. Serve in bowl, in cones, with wafers - however you like.

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