Best Whiskey Fudge Cake Recipes

Whiskey Hot Fudge Pudding Cake image

Provided by Lasheeda Perry

Categories dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 16

1 cup plus 2 tablespoons cake flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
3/4 cup whole milk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
2/3 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
1/4 cup mini chocolate chips
1/3 cup whiskey
1 cup boiling water
Unsweetened cocoa powder, for dusting
Your favorite ice cream, for serving

Steps:

For the cake: Preheat the oven to 350 degrees F.
Combine the cake flour, granulated sugar, 1/4 cup of cocoa powder, baking powder, salt and cinnamon into a 1.5- to 2-quart round or oval baking dish. Whisk until combined.
In a liquid measuring cup, whisk to combine the milk, vegetable oil and vanilla extract. Pour into the baking dish and whisk with the dry ingredients until fully incorporated.
For the whiskey hot fudge: In a medium bowl, whisk together the light brown sugar, cocoa powder and chocolate chips. Evenly sprinkle the mixture over the cake batter.
In a heatproof liquid measuring cup, stir to combine the whiskey and boiling water, then slowly pour it over the cocoa mixture. Do not stir.
Bake until the center is almost set, with a pudding-like texture, 32 to 37 minutes.
For serving: Let the cake cool for 15 minutes, then dust with cocoa powder and serve with your favorite ice cream.

Whiskey Fudge Cake image

Provided by Food Network

Categories dessert

Time 1h31m

Yield 1 (8-inch) cake

Number Of Ingredients 9

1 1/4 cups pastry or cake flour
1 teaspoon baking soda
10 1/2 ounces bittersweet chocolate, cut into small chunks
12 tablespoons unsalted butter, at room temperature
1 1/4 cups sugar
4 eggs, separated
1/3 cup whiskey, warmed slightly
1 tablespoon vanilla extract
Powdered sugar

Steps:

Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set an 8 by 2 1/2-inch ring on it, Wrap an 8-inch cardboard round with foil and set aside.
In a small bowl, sift together the flour and the baking soda. Set aside. In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm.
Meanwhile with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is very important that this mixture is light and fluffy.)
Beat in the egg yolks, 1 at a time, the whiskey, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour.
With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites. Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then, carefully lift off the ring.
Dust the cake with sifted powdered sugar and serve with ice cream or whipped cream.