I ran out of whiskey!
Years ago, a friend moved out of town and brought over the content of her liquor cabinet: small-batch expensive Whiskey, Kentucky Bourbon, Godiva chocolate liqueur, Irish cream, and the list went on. After it sat on the shelf in a corner of the pantry for a year, I started giving away the unopened bottles: Vermouth, Triple-Sec, several types of Rum, flavored syrups… and then, I had the brilliant idea. You like to bake, look up some recipes. The measuring and mixing is a meditation to focus and calm the mind; the final product at the end leaves me with a sense of accomplishment.
One of the first recipes that I found was a Chocolate Whiskey Cake. When baking, the alcohol evaporates out, but the flavor remains. The chocolate is enhanced by coffee and whiskey. Since I don’t really drink, this was a great solution. The next issue, I don’t drink coffee. I had to call up someone and ask them how to make a cup of coffee. (2 to 3 heaped spoons in the French Press for 1.5 cups of coffee.) I made the cake for a party, and it was a hit. I’ve been making it ever since, although not on a monthly basis anymore. I unveil it now for special occasions.
The earthy flavors of the whiskey sit on top of the chocolate enhanced by the hint of coffee in the background. The complexity of the flavors paired with a vanilla whipped cream move my taste buds into reverie.
Definitely serve with whipped cream. This cake is more dense and dry than a regular cake, so it needs the moisture and contrasting flavor. My favorite is the So Delicious Frozen Dairy Free Original CocoWhip, but you can also make your own fresh whipped cream or use Cool Whip.
I usually start eating right away, but over the next couple of days the flavors improve.
I loved the cake so much that over the next few months, I ran out of whiskey! I found out that Bourbon also works well. Eventually, I had to go to the liquor store. All the varieties of whiskey at Costco made me woozy. Overwhelmed with choices, I asked the store clerk for help. He began a lecture with so much detail that after two minutes my mind was again dizzy.
“Wait, wait, wait,” I said, “I just want to bake with it.”
A look of disgust crossed his face. “Just choose any one,” he said under his breath. He pivoted and left me standing there.
After I sobered up (figuratively, not literally), I eventually chose a Costco-sized Kirkland brand that’s kept me baking.
Perhaps the exact measuring and prepping will be your meditation as well. Or perhaps you just like to eat cake.
Distill my beating heart!
Chocolate Whiskey Cake
Yield: Makes 12 – 14 servings.
Ingredients
- 1 cup unsweetened cocoa powder (not Dutch processed) plus 3 tablespoons for dusting pan
- 1 1/2 cups brewed coffee
- 1/2 cup American Whiskey
- 2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
- 2 cups sugar (I usually use 1 1/2 cups)
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- Accompaniment: lightly sweetened whipped cream
- Optional Garnish: confectioner’s sugar for dusting or top with whipped cream and dust with cocoa powder
- Special equipment: 10-inch bundt pan (approximately 3 1/4 inches deep, 3 quart capacity)
Directions
- Put oven rack in middle position and preheat oven to 325 degrees Fahrenheit. Butter bundt pan well, then dust with 3 tablespoons of cocoa powder, knocking out excess. (I usually just use a baking spray and skip the dusting.)
- Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, just until butter is melted. Remove from heat, then add sugar and whisk until well dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
- While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
- Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
Baker’s note: This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper or wrapped in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.