Irish Chocolate Whiskey Cake

As promised, here’s my second St. Patrick’s Day post. But since I did my green and savory post on Monday, today’s post is dedicated to the sweet side of things.

I’m a big fan of stout brownies which are another great idea for the holiday. But since I’ve already done that post, I thought I’d do a twist on one of my favorite classic cocktails – Irish Coffee. And thanks to Gale Gand and fine Cooking I found it – the Irish Chocolate Whiskey Cake. Doesn’t it just sound deliciously evil? Don’t you want to take a bite right now? I know I do. Unfortunately my family and I gobbled it all up as soon as it came out of the oven.

Anyway, if you’re an Irish Coffee fan, you’re going to love this dessert. It’s just like the drink but in edible form. But even better, if you’re as big a fan of chocolate as I am, you’re really going to flip over this twist. The cake is moist and rich and those whiskey’d coffee cream layers are absolutely heavenly. Seriously, I couldn’t get enough. It’s only because I’m trying desperately to lose those last baby weight pounds that I didn’t just eat the whole cake myself. Well, that and the fact that I made it for a party. Hey, I’m willing to share my chocolate… on occasion.

But no matter whether you make this cake to share with others or eat all by yourself (I won’t judge), make sure you have a slice with it’s alcoholic brother. After all, what’s better with an Irish chocolate whiskey cake than a large cup of Irish coffee? Absolutely nothing!

Irish Chocolate Whiskey Cake

Ingredients:

For the cake

• 2-1/2 cups flour
• 1-1/2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1-1/2 tsp. vanilla
• 1 cup coffee

For the coffee-whiskey whipped cream

• 1 Tbsp. instant espresso
• 1/3 cup Irish whiskey
• 3 cups heavy cream
• 3 Tbsp. packed brown sugar

Directions:

Make the cake:

1. Preheat the oven to 350°F. Butter 2 9-inch springform cake pans and set aside.
2. Sift together the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Beat in the eggs, milk, oil and vanilla until mixture is thick.
3. With the mixer running on low, add the hot coffee and blend until just combined.
4. Divide the batter equally among the pans and cook for 20-25 minutes, or until a toothpick comes out clean.
5. Let cool completely on wire racks.

Make the Coffee-whiskey whipped cream:

1. Stir the espresso and whiskey together in a small bowl until completely dissolved.
2. Whip the cream, sugar and whiskey mixture on medium until stiff peaks form, about 2 minutes.

Put the cake together:

1. Run a knife along the edge of the cake pans and turn the cakes out onto a cutting board. Place one layer on a cake plate and spread half the whipped cream mixture on top leaving a 1/2-inch border.
2. Place the second layer on top and apply a little pressure so the whipped cream will spread to the edge. Top the 2nd layer with the rest of the whipped cream, making sure to spread it all the way to the edge.
3. Take a block each of semi-sweet and white chocolate and drag a vegetable peeler along the sides to create the chocolate shavings. Arrange the shavings on top of the cake and serve.