Chocolate Whiskey Layer Cake Recipes

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CHOCOLATE WHISKEY CAKE



Chocolate Whiskey Cake image

This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt's Bottega restaurant in Birmingham, Ala. Ms. Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded. The interplay of coffee, black pepper and cloves is subtle but powerful, and results in a deeply flavored, moist confection that comes together quickly. It's just delicious.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 15

12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan
85 grams unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons)
1 1/2 cups brewed strong coffee
1/2 cup Irish whiskey
200 grams granulated sugar (about 1 cup)
156 grams light brown sugar (about 1 cup)
240 grams all-purpose flour (about 2 cups)
8 grams baking soda (about 1 1/2 teaspoons)
3 grams fine sea salt (about 3/4 teaspoon)
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
3 large eggs
2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
Powdered sugar, for serving (optional)

Steps:

  • Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
  • In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
  • In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
  • Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 383 milligrams, Sugar 44 grams, TransFat 1 gram

CHOCOLATE WHISKEY LAYER CAKE



Chocolate Whiskey Layer Cake image

Woman's World 7/18/00 . Chocolate chips, chopped pecans, buttermilk and just enough Jack Daniels turn a cake mix into a heavenly creation your family will gobble up!

Provided by JackieOhNo

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 9

1 cup chopped pecans
1 (18 1/4 ounce) package devil's food cake mix
1 cup buttermilk
2/3 cup canola oil
3 eggs
1/4 cup whiskey, such as Jack Daniels
1 cup miniature semisweet chocolate chips
2 (16 ounce) cans chocolate frosting
pecan pieces (optional)

Steps:

  • Preheat oven to 350 degrees. Butter and flour 2 9-inch round cake pans.
  • On ungreased baking sheet, bake pecans 6-8 minutes or until golden. Remove from pan; cool completely, 10 minutes.
  • Meanwhile, in bowl combine cake mix, buttermilk, oil, eggs, and whiskey; with mixer at low speed, beat until combined. Increase speed to medium; beat 2 minutes.
  • Stir in chocolate chips and cooled pecans.
  • Divide batter between pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 5 minutes. Remove from pans; cool completely on racks.
  • Place 1 cake layer on serving platter; spread with 1 cup frosting. Top with remaining layer; spread top and sides with remaining frosting. Press pecan pieces onto side, if desired.

Nutrition Facts : Calories 571.3, Fat 33.3, SaturatedFat 7.5, Cholesterol 40.3, Sodium 400.9, Carbohydrate 68, Fiber 2.6, Sugar 52.1, Protein 5.3

CHOCOLATE LAYER CAKE



Chocolate Layer Cake image

This is the best chocolate layer cake recipe I have found yet! Give it a try!

Provided by CulwellKids

Categories     Chocolate Cake

Time 45m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup water
½ cup vegetable oil
½ cup unsalted butter
¼ cup cocoa powder
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
  • Stir flour, sugar, baking soda, and salt together in a large bowl.
  • Combine water, oil, butter, and cocoa powder in a medium saucepan; bring to a boil, stirring constantly. Pour over the dry ingredients and stir just until smooth.
  • Whisk buttermilk, eggs, and vanilla together in a small bowl. Add to the batter and stir to combine. Pour into the prepared cake pans.
  • Bake in preheated oven for until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Let cake cool completely before icing with your favorite icing!

Nutrition Facts : Calories 374.7 calories, Carbohydrate 50.8 g, Cholesterol 51.7 mg, Fat 18.2 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 226.6 mg, Sugar 34 g

CHOCOLATE WHISKEY CAKE



Chocolate Whiskey Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

4 ounces (1 stick) unsalted butter, more for pan
1/3 cup dried currants
1/2 cup Irish whiskey
8 ounces bittersweet chocolate, 70 percent cacao, in pieces
Salt
3 large eggs, separated
1 cup light brown sugar
1 cup all-purpose flour, sifted
Confectioners' sugar
1 cup heavy cream

Steps:

  • Heat oven to 375 degrees. Butter an 8-inch springform pan, line with parchment and butter parchment. Place currants and whiskey in a saucepan, heat until warm. Set aside.
  • Place chocolate and remaining butter in a heavy saucepan over low heat. Add 1/2 teaspoon salt. Heat until chocolate and butter are nearly melted, remove from heat and stir.
  • Beat egg yolks and brown sugar together until pale and creamy. Stir in chocolate mixture, then currants and whiskey. Fold in flour.
  • Beat egg whites with a pinch of salt until they hold peaks. Stir about one-fourth of egg whites into batter, then fold in the rest. Transfer to baking pan and bake 20 to 25 minutes, until top shows a little cracking and a toothpick comes out almost clean. Cool on a rack, unmold and peel off parchment. Wrap cake in foil. Cake is best served the next day but can be served immediately.
  • Dust cake with confectioners' sugar. Whip cream with 3 tablespoons confectioners' sugar; serve alongside.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 28 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 17 grams, Sodium 340 milligrams, Sugar 25 grams, TransFat 0 grams

IRISH WHISKEY LAYER CAKE



Irish Whiskey Layer Cake image

This was a wonderful layer cake given to me by my first boyfriend's mother, Ellen, in Denmark back in the mid 60's. I made it with our children's help for many years as a birthday cake for our Daddy, and he felt so spoiled! It sure was the highlight of his annual birthday celebration.

Provided by Scandigirl

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 -3 bought layer cake, bottoms,split in half
1 cup sugar
1 cup strong coffee
1/2 cup whiskey
1 quart whipping cream
chocolate shavings, for decorating
instant coffee, for decorating

Steps:

  • Make coffee, then pour into a pot and add sugar, cook till thicken, then add whiskey.
  • Remove from heat, and let cool.
  • Drissle the cake bottoms with the coffe mix, top with whipping cream.
  • Add a layer, drissle, top and so on, on every layer throughout the cake.
  • Decorate with piped whipping cream, shaved chocolate and instant coffee over cake.
  • Let sit one day.

Nutrition Facts : Calories 723.1, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 61.1, Carbohydrate 37.8, Sugar 33.5, Protein 3.3

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guy-fieris-chocolate-whiskey-7-layer-cake-recipe-simplemost image

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  • To make the frosting, combine the butter and chocolate in a small, heavy-bottomed saucepan. Stir constantly over low heat until the mixture is completely melted, 4 to 5 minutes.
  • In a large bowl, combine the cocoa, powdered sugar, half-and-half, vanilla, and salt. Using a hand mixer on medium speed, beat until smooth.
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  • Add half of the milk mixture to the dry ingredients and beat using a hand mixer on low speed. Beat in half of the butter mixture, then scrape down the bowl.
  • Place two pans on each of the oven racks and bake until the cakes are springy to the touch, 25 to 30 minutes, rotating the pans halfway through baking.
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  • Beat the egg yolks in a large bowl. Pour the warmed milk over the eggs while whisking constantly. Pour the egg-milk mixture back into the pan. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spatula.


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