CHOCOLATE WHISKEY CAKE
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
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
CHOCOLATE WHISKEY LAYER CAKE
Woman's World 7/18/00 . Chocolate chips, chopped pecans, buttermilk and just enough Jack Daniels turn a cake mix into a heavenly creation your family will gobble up!
Provided by JackieOhNo
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 571.3, Fat 33.3, SaturatedFat 7.5, Cholesterol 40.3, Sodium 400.9, Carbohydrate 68, Fiber 2.6, Sugar 52.1, Protein 5.3
CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 1 chocolate sheet cake
Number Of Ingredients 0
Steps:
- Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking pan (for a thinner cake, use a 13-by-18-inch sheet pan). Dust the bottom and sides of the pan with cocoa powder.
- Whisk 2 1/4 cups flour, 1 1/4 teaspoons baking soda, 3/4 teaspoon salt and 1/2 teaspoon baking powder in a bowl.
- Pour 1 cup boiling water over 3/4 cup Dutch-process cocoa powder in a separate bowl; whisk until smooth. Let cool 10 minutes, then whisk in 2 cups granulated sugar, 1/2 cup each vegetable oil and buttermilk, 2 room-temperature eggs and 1 tablespoon vanilla. Whisk in the flour mixture in two batches until smooth.
- Spread the batter in the prepared pan and tap on the counter to release any air bubbles. Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes (if using a sheet pan, bake only 30 to 35 minutes). Transfer to a rack and let cool completely in the pan before frosting.
WARM CHOCOLATE STOUT CAKES WITH WHISKEY CARAMEL SAUCE
Steps:
- For the whiskey caramel sauce: Combine the sugar and 1/4 cup water in a medium saucepan over medium-high heat, swirling the pan but not stirring, until the mixture is dark amber, 7 to 10 minutes. Turn off the heat and whisk in the heavy cream, vanilla and salt until smooth. Whisk in the whiskey. Transfer to a bowl and cool completely (the caramel will thicken as it cools).
- For the chocolate stout cakes: Position a rack in the center of the oven and preheat to 350 degrees F.
- Melt the butter in a medium saucepan over medium heat until it just begins to bubble, about 5 minutes. Add the cocoa powder and whisk until dissolved and the mixture is smooth, about 30 seconds. Remove from the heat and whisk in the stout beer. Set aside to cool slightly, about 5 minutes.
- Meanwhile, spray a 12-cup muffin tin generously with nonstick canola oil spray and wipe out any oil that pools at the bottom of the cups. Dust the muffin cups with cocoa powder and tap out the excess.
- Whisk the flour, brown sugar, baking soda and salt in a medium bowl.
- Whisk the egg, Greek yogurt and vanilla extract in large bowl.
- Whisk half of the stout beer mixture into the egg mixture and blend until combined. Whisk in the remaining half of the stout beer mixture and blend until smooth. Add the flour mixture and blend until just combined.
- Divide the batter evenly into the prepared muffin tin. Bake the cakes, rotating the muffin tin halfway through, until a tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the muffin tin to a wire rack and let the cakes cool in the muffin tin for 10 minutes.
- Loosen the edges of each cake with an offset spatula, then carefully remove the cakes from the muffin tin. Serve the warm cakes upside-down on individual plates drizzled with the Whiskey Caramel Sauce and sprinkled with the toffee bits.
CHOCOLATE WHISKEY CAKE
A Saint Paddy's Day favorite- nice and moist. Includes a delightful whipped frosting and sure to satisfy your craving!
Provided by That Napa Chicken R
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350~F.
- Butter two 9-inch round cake pans. Line bottoms with wax paper; butter and flour paper.
- Combine raisins, walnut and whiskey; let stand 30 minutes.
- In double boiler over hot, not simmering water, melt chocolate.
- In bowl with mixer at high speed beat butter and 1 cup granulated until light and fluffy. Beat in egg yolks and vanilla until light and lemon-colored, about 5 minutes. Reduce speed to medium; beat in chocolate.
- Reduce speed to low; gradually beat in flour and salt. Stir in raisins and walnuts.
- In another bowl beat egg whites until soft peaks form.
- Beat in remaining granulated sugar, 1 tbsp at a time, until stiff peaks form. Stir 1/3 of mixture into chocolate batter to lighten; fold in remaining mixture. Spoon batter into pans.
- Bake 35-45 minutes or until inserted toothpicks comes out clean. Cool in pans 10 minutes. Remove from pans; peel of waxed paper and cool on racks.
- Frosting:.
- In bowl with mixer at high speed beat cream with confectioners' sugar until soft peaks form.
- Spread top of 1 cake layer with whipped cream; top with other layer. Spread top and sides of cake with remaining whipped cream. If desired, sprinkle cake with chocolate shavings and curls.
- Let chocolate stand in warm place 1 square on wax paper. In short strokes, slide vegetable peeler across surface; repeat with second square.
- Press shavings onto sides of cake. For curls; place remaining chocolate on wax paper; pull peeler across in long, thin strokes.
Nutrition Facts : Calories 615.2, Fat 41.5, SaturatedFat 23.6, Cholesterol 197.4, Sodium 210.4, Carbohydrate 55, Fiber 2.4, Sugar 41, Protein 7.3
BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE
Provided by Tamasin Day-Lewis
Categories Mixer Chocolate Egg Nut Dessert Bake Almond Whiskey Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
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 BUNDT CAKE
Categories Cake Coffee Chocolate Egg Dessert Bake Whiskey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 14
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.
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