IRISH WHISKEY CAKE
Fine Cooking magazine gets the credit
for this one. Featured in the December
2012 issue
Cake
2 ½ cups unbleached all-purpose flour
2 cups granulated sugar
¾ cup unsweetened natural cocoa powder
1 ½ tsp. baking powder
1 ½ tsp baking soda
1 tsp. sea salt
2 large eggs (room temperature)
1 cup whole milk (room temperature)
½ cup cooking oil
1 ½ tsp. vanilla extract
1 cup hot coffee
Preheat the oven to 350 degrees. Butter or spray three 9” round cake pans and
line the bottoms with parchment. Spray
or butter the parchment. (I use Bak-Klene
spray for cake pans)
Briefly blend the flour, sugar, cocoa, baking powder, baking
soda, and salt on low speed in your stand mixer.. Add the eggs, milk, oil, and vanilla and mix
at low speed, scraping the bowl as necessary, until the mixture is thick and
creamy about 5 minutes. With the mixer
running, gradually add the coffee and blend just until combined. The batter will be quite thin. Divide the batter equally among the
pans. Bake 20 to 25 minutes until the
center is firm and springs back when touched.
Cool completely in the pans on racks.
Coffee-Whiskey Whipped Cream
1 Tbs. instant espresso granules
¼ cup Irish whiskey, such as Jameson
3 cups heavy cream
3 Tbs. packed dark brown sugar
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 on medium-high speed while slowly
adding brown sugar until medium peaks form, 2-3 minutes. Add the whiskey mixture and continue to whip
just until combined.
Finish
Level the layers if needed.
Spread equal amounts of cream over each layer. Make large white and dark chocolate curls for
decorating the top by heating bars of chocolate in the microwave just until
they can be shaved into curls. Arrange
on top. I put the white ones in the
middle and surrounded them with the dark ones.
CAUTION
This cake does not hold well. It is best served immediately. Two hours in the refrigerator max.
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