Whiskey-Soaked Chocolate Cake

Boozy chocolate cake – what could be better?  It’s got enough flavour and moistness that you don’t need an icing, but of course you can do whatever you want with it.

I found the recipe on awhiskandaspoon. It’s meant to be a bundt cake, but I made it in two loaf pans instead.  I also used strong coffee rather than the espresso powder that the original called for.  It’s moist and flavourful, but not too rich.  It is great served with a little whipping cream, or just a sprinkle of icing sugar to make it look pretty when it is served.

What you need:

1 cup unsalted butter, room temperature

2 cups flour

5 ounces bittersweet chocolate (5 squares of baker’s chocolate)

2 tablespoons cocoa

1 cup very strong hot coffee

1 cup whiskey

1/2 teaspoon salt

2 cups granulated sugar

3 large eggs, room temperature

1 tablespoon vanilla extract

1 teaspoon baking soda

icing sugar for dusting on the top (optional)

What you do:

1. Line the bottom of two loaf pans with parchment paper (or butter and flour a bundt pan).

2. Melt the chocolate in a double boiler (I just put some water in a pot, then place a bowl over it, heat the water up and put the chocolate in the bowl.  Keep it simmering until the chocolate is melted.) Set the chocolate aside to cool.

3. Place the cocoa in a large measuring cup, at least 2 cups capacity.  Add enough hot coffee to fill it to the one cup mark.  Stir the cocoa and coffee, then add the whiskey and salt and allow it to cool.

4. Preheat the oven to 325 F.

5.  Beat the butter until fluffy, then mix in the sugar.  Add the eggs one at a time, beating well.  Add the vanilla extract and chocolate.

6.  Beat in 1/3 of the whiskey/coffee mixture on low speed, then mix in half of the flour.  Add another third of the liquid, then the rest of the flour along with the baking soda.  Add the last third of the liquid.  Scrape the batter into the prepared pan(s).

7.  Bake for 55 minutes for loaf pans (depending on the size of the pan – test for doneness with a toothpick to see if it comes out clean), or about 1 hour and 10 minutes for a bundt pan.

8.  About 15 minutes after it comes out of the oven you can unmould the cake and allow it to cool on a wire rack.  Sprinkle it with a little more whiskey while it cools!

9.  Serve with icing sugar sprinkled on top, or with a dollop of whipping cream.