Chocolate Whiskey Layer Cake Recipes

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.

Steps:

• Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
• Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
• Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
• On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
• Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners' sugar if you like.

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.

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.