Chocolate & Coffee Whiskey Cake
Recipe from The New York Times
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Course: DessertCuisine: AmericanKeyword: cake, chocolate, whiskey Servings: 12 Calories: 460kcal Author: Dan from Platter Talk
Ingredients
- 12 tablespoons unsalted butter cut into 1-inch pieces, more for pan
- 85 grams unsweetened cocoa powderabout 3/4 cup plus 2 tablespoons
- 1 ½ cups brewed strong coffee
- ½ cup Irish whiskey
- 200 grams granulated sugar about 1 cup
- 156 grams light brown sugar about 1 cup
- 240 grams all-purpose flour about 2 cups
- 8 grams baking soda about 1 1/2 teaspoons
- 3 grams fine sea salt about 3/4 teaspoon
- ¼ teaspoon black pepper
- ⅛ teaspoon ground cloves
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini semisweet chocolate chips
- Powdered sugar for serving (optional)
Instructions
- 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.
No comments:
Post a Comment