Chocolate Whiskey Cake Recipe

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Categories: American, Dairy, Dessert, Irish

Submitted By: The Spice House.

Chocolate Whiskey Cake Notes

This cake has lots of Irish charm, and makes a great St. Patrick's day treat!

Ingredients
  • 1/2 cup raisins
  • 1/2 cup walnuts, chopped
  • 1/2 cup Irish whiskey
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 cup butter or margarine, at room temperature
  • 1 1/2 cups granulated sugar
  • 8 eggs, separated into yolks and whites
  • 2 teaspoons vanilla extract
  • 2 teaspoons chocolate extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 cups heavy whipping cream
  • 1/2 cup powdered sugar (also called confectioners sugar)
  • 1 teaspoon chocolate extract
  • 4 squares semi-sweet chocolate, for garnish
Serves / Yields

16

Preparation Instructions

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. (Chocolate can also be melted very carefully in microwave at 10-15 second intervals, checking and mixing every 10-15 seconds until melted. It can easily burn.)

In bowl, with mixer at high speed, beat butter and 1 cup granulated sugar until light and fluffy. Beat in egg yolks and vanilla and chocolate extracts 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 tablespoon 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 toothpick comes out clean. Cool in pans 10 minutes. Remove from pans; peel off waxed paper and cool on racks.

In bowl, with mixer at high speed, beat cream with confectioners sugar (powdered sugar) and chocolate extract 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.

Helpful Hints

To make chocolate shavings, let 1 square of chocolate stand in warm place 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.

Quick Shopping List


Mexican Pure Vanilla Extract
Pure Extract
4 fluid ounce
$8.99
Chocolate Extract
4 fluid ounces
$8.99
Comments:

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Michelle P. Said:

My family and friends thought this was best chocolate cake ever! We substituded pecans for the walnuts and used creme de cocoa in whipping cream, this added extra punch to it. I have made this cake 3 times.

Rating:
Make it Again? Michelle P. would make this recipe again.

Yvonne A. Said:

Recipe easy to follow, allow time to put together and if you have one use a mix master. I baked it in a 9x13 pan no problem. Everyone enjoyed very dence cake.

Rating:
Make it Again? Yvonne A. would make this recipe again.