Bittersweet Chocolate Irish Whiskey Cake
Rich, indulgent, and boasting a sophisticated depth of flavor, this Bittersweet Chocolate Irish Whiskey Cake is the ultimate dessert for chocolate and whiskey lovers alike. Crafted with 70% bittersweet chocolate, creamy unsalted butter, and a generous splash of Irish whiskey, this cake strikes the perfect balance between decadence and elegance. Each tender, fudgy bite is complemented by the aromatic warmth of whiskey, while a cloud of silky whipped whiskey cream adds a luxurious finishing touch. With just 20 minutes of prep and a straightforward baking process, this crowd-pleasing cake is ideal for special occasions or an indulgent treat. Garnish with a dusting of powdered sugar or cocoa for a picture-perfect presentation. Perfect for chocolate enthusiasts searching for a sophisticated dessert with a boozy twist!
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Recipe Information
Ingredients
- 225 grams bittersweet chocolate (70% cocoa)
- 170 grams unsalted butter
- 200 grams granulated sugar
- 4 pieces large eggs
- 120 grams all-purpose flour
- 25 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 60 milliliters Irish whiskey
- 1 teaspoon vanilla extract
- 120 milliliters heavy cream
- 10 grams powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
Melt the bittersweet chocolate and unsalted butter in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until fluffy and pale yellow, about 2-3 minutes.
Gradually fold the melted chocolate and butter mixture into the beaten eggs and sugar until fully incorporated.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the wet chocolate mixture, taking care not to overmix.
Add the Irish whiskey and vanilla extract, stirring until the batter is smooth.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
While the cake cools, prepare the whipped whiskey cream topping. In a medium bowl, beat heavy cream with a hand mixer until soft peaks form. Add a splash of Irish whiskey and powdered sugar, and whip until stiff peaks form.
Dust the cake with additional cocoa powder or powdered sugar, if desired. Slice and serve each piece with a dollop of whipped whiskey cream.
Nutrition Facts
Calories |
4600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.8 g | 360% | |
| Saturated Fat | 158.9 g | 794% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 428.0 g | 156% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 265.8 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 360 mg | 28% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 2439 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
