Chocolate Whisky Cake
Rich chocolate layer cake with raisins, walnuts and Irish whiskey. Tips on melting chocolate, stabilizing whipped cream, and make-ahead storage.
This cake has lots of Irish charm, and makes a great St. Patrick's day treat!
Submitted by: Jennifer from Chicago, IL
Yield: 16
- Soak raisins and walnuts in Irish whiskey for flavor, and fold them into a chocolate batter that uses whipped egg whites for lightness.
- Melt chocolate gently, bake two 9-inch layers 35 to 45 minutes, then chill and frost with stabilized whipped cream.
- Make shavings or curls for garnish, and consider simple swaps for alcohol, nuts, or stabilization when needed.
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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.
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More About This Recipe
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.
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Frequently Asked Questions
Can I make this cake without alcohol?
Yes. Substitute the Irish whiskey with equal parts hot strong coffee, apple juice, orange juice, or brewed tea for depth. For soaked raisins use warm fruit juice or hot water with a splash of vanilla. The flavor will change but the recipe will still work and is safe for kids.
How do I keep the cake from sinking or collapsing?
Use room temperature eggs and butter, avoid overmixing once the flour is added, and fold the beaten egg whites in gently. Make sure your oven temperature is accurate and do not open the oven door during the first 25 to 30 minutes. Bake until a toothpick comes out clean.
How can I stabilize the whipped cream so the frosting holds up?
Chill the bowl and beaters, then whip cold heavy cream with the powdered sugar. For extra stability, dissolve 1 to 1.5 teaspoons unflavored gelatin in 2 tablespoons cold water, warm to dissolve, cool slightly and beat into the cream as it thickens. Alternatively fold in 1/2 cup mascarpone or use a commercial whipped cream stabilizer.
Can I swap the walnuts or raisins for other ingredients?
Yes. Pecans, almonds or hazelnuts work well instead of walnuts. Dried cherries, cranberries or chopped dates can replace or supplement the raisins. If using dried fruit, you can still soak them in the whiskey or your nonalcoholic substitute to plump them and boost flavor.
Can I prepare parts of the cake ahead of time?
Yes. Bake the cake layers 1 to 2 days ahead, wrap them tightly in plastic wrap and refrigerate. You can freeze layers up to one month when well wrapped. Make and add whipped cream frosting the day you plan to serve for best texture. Assembled cake keeps 1 to 2 days refrigerated.
Why separate the eggs and fold in beaten whites?
Separating eggs and beating the whites to soft then stiff peaks traps air. Folding those whites into the chocolate batter gives lift and a lighter crumb, preventing a dense, heavy cake even with rich chocolate and whiskey.
How do I make chocolate shavings and curls for garnish?
Let squares of chocolate sit at room temperature so they are slightly soft. For shavings, drag a vegetable peeler across the edge or face of the square in short strokes. For curls, pull the peeler across in long strokes. Press shavings gently onto the cake sides. If the chocolate is too hard, warm it only briefly; if it is too soft, chill slightly first.
Can I make this cake without alcohol?
Yes. Substitute the Irish whiskey with equal parts hot strong coffee, apple juice, orange juice, or brewed tea for depth. For soaked raisins use warm fruit juice or hot water with a splash of vanilla. The flavor will change but the recipe will still work and is safe for kids.
How do I keep the cake from sinking or collapsing?
Use room temperature eggs and butter, avoid overmixing once the flour is added, and fold the beaten egg whites in gently. Make sure your oven temperature is accurate and do not open the oven door during the first 25 to 30 minutes. Bake until a toothpick comes out clean.
How can I stabilize the whipped cream so the frosting holds up?
Chill the bowl and beaters, then whip cold heavy cream with the powdered sugar. For extra stability, dissolve 1 to 1.5 teaspoons unflavored gelatin in 2 tablespoons cold water, warm to dissolve, cool slightly and beat into the cream as it thickens. Alternatively fold in 1/2 cup mascarpone or use a commercial whipped cream stabilizer.
Can I swap the walnuts or raisins for other ingredients?
Yes. Pecans, almonds or hazelnuts work well instead of walnuts. Dried cherries, cranberries or chopped dates can replace or supplement the raisins. If using dried fruit, you can still soak them in the whiskey or your nonalcoholic substitute to plump them and boost flavor.
Can I prepare parts of the cake ahead of time?
Yes. Bake the cake layers 1 to 2 days ahead, wrap them tightly in plastic wrap and refrigerate. You can freeze layers up to one month when well wrapped. Make and add whipped cream frosting the day you plan to serve for best texture. Assembled cake keeps 1 to 2 days refrigerated.
Why separate the eggs and fold in beaten whites?
Separating eggs and beating the whites to soft then stiff peaks traps air. Folding those whites into the chocolate batter gives lift and a lighter crumb, preventing a dense, heavy cake even with rich chocolate and whiskey.
How do I make chocolate shavings and curls for garnish?
Let squares of chocolate sit at room temperature so they are slightly soft. For shavings, drag a vegetable peeler across the edge or face of the square in short strokes. For curls, pull the peeler across in long strokes. Press shavings gently onto the cake sides. If the chocolate is too hard, warm it only briefly; if it is too soft, chill slightly first.
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.
Recipe easy to follow, allow time to put together and if you have one use a mix master. I baked it in a 9×13 pan no problem. Everyone enjoyed very dence cake.