Chocolate Whiskey Cake

April 2007
Chocolate Whiskey Cake

by 21 people

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Paula Disbrowe's Cowgirl Cuisine is the source of this hooch-laced campfire dessert.

Makes: 8 servings

Prep: 20 mins

Bake: About 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 degrees . 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.