Thread by @lifesafeast

A recipe for Chocolate Whiskey Cake

This cake is light & delicate, a caky cake with a feathery texture, not wet, dense, or heavy. It has a full chocolate flavor with a hint of whiskey that actually gets stronger & more pronounced after a day or two. You can replace the

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whiskey with rum + a bit of vanilla, or an espresso-strength prepared coffee.

Makes one 9 x 5 x 3 inch (8 cup) loaf or 9 – 10 individual cakes. In the photo I used a 1 liter aluminum tin which left batter for 1 - 2 single aluminum cupcake cups & it came out the best.

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INGREDIENTS

3 ½ ounces (100 grams) bittersweet or unsweetened chocolate; I use 70% cacao baking chocolate
10 ½ tablespoons (150 grams) unsalted butter
¾ cup (150 grams) sugar
1 1/3 cup + 1 tablespoon (180 grams) flour
2 tablespoons unsweetened cocoa powder

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1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Scant ½ cup (about 7 tablespoons / 100 ml) TOTAL liquid – I use approx 75 ml/5 Tbs whiskey + 25 ml/2 Tbs heavy cream *
3 large eggs, preferably at room temperature

* the heavy cream can be replaced with

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Preheat the oven to 350°F (180°C). Butter and flour a regular loaf pan or 8 – 10 individual cupcake molds (or a 1 liter tin + 2 cupcake cups - see photos below). If using a regular loaf tin, I line the buttered bottom of the tin with a strip of parchment paper.

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Gently melt the chocolate & butter together in the microwave or a bain-marie, just until most but not quite all of the chocolate is melted. Stir off the heat until completely melted & smooth. Set aside.

Blend/whisk the flour, cocoa powder, baking powder, baking soda

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and salt together in a bowl and measure out the whiskey & cream in a measuring cup.

With either a hand mixer set to medium to high speed or a whisk by hand, beat the eggs with the sugar in a mixing bowl until thickened & foamy, just a minute or two.

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On low to medium speed or with a whisk by hand, beat/blend in the dry ingredients alternating with the melted chocolate-butter until blended & creamy, scraping down the bowl as needed.

Whisk in the whiskey/cream.

Pour the batter into a loaf pan or divide among the

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cupcake molds.

Bake the loaf for 50 to 60 minutes (watch carefully after about 45), the individual cakes in the cupcake molds about 30 minutes. The cake should be just set in the center; if the top begins to brown before the center of the cake is set, loosely set a

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piece of aluminum foil on top of the cake. If baked for too long, the outside of the cake will be dry. Cooking time can vary so watch the loaf or the individual cakes so they do not overbake or burn.

Remove from the oven to cool a few minutes on a rack before loosening

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the cake from the tin with a knife and turning it out to finish cooling out of the pan on a rack.

Enjoy.

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sorry

the heavy cream can be replaced with whiskey cream like Bailey’s. The whiskey can be replaced with rum + a bit of vanilla, or with very strong (espresso) prepared coffee.