Chocolate Whiskey Cake Paula Disbrowe   From Every Day with Rachael Ray April 2007 EIGHT SERVINGS Prep Time: 20 min (plus cooling) Bake Time: 1 hr 1 cup unsweetened cocoa powder 1 1/2 cups strong brewed coffee 1/2 cup whiskey 1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch pieces 1 cup granulated sugar 1 cup brown sugar 1 cup mini chocolate chips 2 cups flour 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground cloves 3 large eggs plus one egg white 2 teaspoons pure vanilla extract 1. Position a rack in the center of the oven and preheat to 325°. Butter a 10-inch springform pan, dust with 2 tablespoons cocoa powder and place on a baking sheet. 2. In a saucepan, whisk together the coffee, whiskey, butter and 3/4 cup cocoa powder over low heat. Whisk in the granulated and brown sugars. Let cool. In a small bowl, toss the chocolate chips with 1 tablespoon cocoa powder. 3. In a bowl, combine the flour, baking soda, salt, pepper and cloves. Whisk the eggs, egg white and vanilla into the cooled coffee-chocolate mixture. Whisk in the flour mixture. Fold the cocoa-dusted chocolate chips into the batter. 4. Pour the batter into the prepared pan and bake until a toothpick comes out just slightly moist, about 1 hour. Let cool. Dust with the remaining 1 tablespoon cocoa powder before serving.

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