CHOCOLATE GUINNESS® BUNDT® CAKE WITH WHISKEY WHIPPED CREAM
This eggless cake is rich from butter and buttermilk, with a thin, crisp crust and tender interior. The dark beer and unsweetened cocoa combine for a deep chocolate flavor that isn't too sweet.
Provided by Jill Lightner
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
- Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
- Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
- While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
- Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.
Nutrition Facts : Calories 402.5 calories, Carbohydrate 54.5 g, Cholesterol 57.7 mg, Fat 19 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 328.2 mg, Sugar 31.8 g
CHOCOLATE IRISH WHISKEY CAKE
This recipe reimagines the classic whiskey-spiked Irish coffee as a decadent mocha layer cake filled with coffee-whiskey whipped cream and topped with white and dark chocolate shavings.
Provided by Gale Gand
Categories Dessert
Yield 10 to 12
Number Of Ingredients 18
Steps:
- Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Butter three 9×2-inch round cake pans and line the bottoms with parchment. Butter the parchment.
- In a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric hand-held mixer), briefly blend the flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Add the eggs, milk, oil, and vanilla and mix at low speed, scraping the bowl as necessary, until the mixture is thick and creamy, like chocolate frosting, about 5 minutes. With the mixer running, gradually add the hot coffee, mixing at low speed just until combined. The batter will be quite thin. Divide the batter equally among the pans.
- Bake, switching positions and rotating the pans halfway through, until a tester inserted in the center of the cake comes out with only a few crumbs clinging to it and the center feels firm to the touch, 20 to 25 minutes. Let the cakes cool completely in the pans on racks.
- Clean and chill the mixing bowl and whisk attachment. In a measuring cup, stir the instant espresso into the whiskey until completely dissolved. In the chilled bowl, whip the cream, brown sugar, and whiskey mixture on medium-high speed until medium peaks form, 2 to 3 minutes.
- Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; peel off the parchment.
- Transfer one layer to a cake plate and spread a third of the whipped cream on top, leaving a 1/2-inch border; repeat with the second layer. Put the top layer in place and spread the remaining whipped cream out to the edge.
- To make the chocolate shavings, put a piece of waxed paper or foil on a baking sheet. Microwave each block of chocolate on medium power for 20 to 30 seconds to soften slightly, then draw a vegetable peeler along the chocolate bar's edge, letting the curls fall onto the waxed paper. Make enough curls of both colors to top the cake generously, 1-1/2 to 2-1/2 oz. each. Refrigerate the shavings to make them easier to handle.
- Arrange the shavings on top of the cake and serve.
Nutrition Facts : ServingSize 10 to 12, Calories 610 kcal, Fat 330 kcal, SaturatedFat 17 g, TransFat 37 g, Carbohydrate 66 g, Fiber 3 g, Protein 7 g, Cholesterol 120 mg, Sodium 450 mg, UnsaturatedFat 18 g
CHOCOLATE WHISKEY CAKE
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
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 CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
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
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