Monday, March 15, 2010

Chocolate Irish Whiskey Cake Recipe

A great glaze that ages in flavor
Poke holes in hot cake before pouring the hot syrup

Microwave the sugar bourbon and butter together

Mix together well


Pour mixture over warm cake lined with tin foil to get the syrup
A cake with alot of kick!



1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
1 1/2 cups brewed coffee
1/2 cup Irish Whiskey or Bourbon
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
dash of cinnamon
10-inch bundt
Put oven rack in middle position and preheat oven to 325ºF. Butter bundt pan well, then dust with 3 tablespoons cocoa powder.
Heat coffee, bourbon, butter, cinnamon 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.
You can make another version that is made with a cake mix here>

Syrup
1/4 cup Irish Whiskey or Bourbon
3/4 cup granulated sugar
1/4 cup butter
1/4 cup water
1 teaspoon lemon juice and a pinch of cinnamon
When cake is almost done, prepare syrup.
Combine sugar, butter, water, and lemon juice, spice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved.
Remove from heat and stir in remaining 1/4 cup Irish whiskey or bourbon.Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer or long bamboo pick, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely. Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months.

As a change:

Try making cupcakes, pierce while warm and pour over each indivdual cupcake.

Printable Recipe

+claudia lamascolo  Author
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