On Line Cookbook

Chocolate Whiskey Cake by Dan Budd

Recipe Information
Chocolate and whiskey is a combination you don't see that often but one that you will probably see more of in the future.


Serves/Makes:12 servings

  • 2-1/2 cups (600 ml) all-purpose flour
  • 1/2 cup (125 ml) Dutch process cocoa powder
  • 12 large whole eggs
  • 2-1/2 cups (600 ml) granulated sugar
  • fl 8 oz (224 grm) melted butter
  • fl 8 oz (224 grm) water
  • fl 8 oz (224 grm) whiskey, 100 proof
  • 1-1/4 cups (300 ml) heavy cream
  • 16 oz (448 grm) bittersweet chocolate, chopped
  • 16 oz (448 grm) butter, softened
  • 2 tbsp (30 ml) ground cinnamon
  • Line two jelly roll pans with parchment or wax paper.
  • Sift together the flour and the cocoa powder and set aside.
  • Place the eggs and 1 1/2 cups** sugar in the top of a double boiler set over gently simmering water until the mixture reaches 120 F (49 C).
  • Pour the mixture into an electric mixer and whip until the eggs triple in size and just begin to recede in volume.
  • Gently fold in the sifted flour and then the melted butter.
  • Gently pour the mixture into the prepared pan and bake at 350 F (177 C) until the cake springs back when touched, about 10 minutes.
  • Remove from oven and allow to cool in the pan a couple of minutes before removing from the pan to finish cooling.
  • To make the whiskey simple syrup, combine the remaining sugar and the water and bring to a boil.
  • Stir until the sugar dissolves and remove from heat.
  • When the mixture has cooled, stir in the whiskey, adding more if a stronger flavor is desired. Set aside.
  • In another saucepan, heat the cream to a simmer.
  • Place the chocolate in a large bowl and add the hot cream.
  • Stir gently until all the chocolate has melted.
  • Add the butter and stir to incorporate.
  • Stir in the remaining whiskey and cinnamon and chill until the mixture starts to thicken.
  • When the chocolate mixture has thickened, place in the bowl of an electric mixer and whip until light and fluffy.
  • Remove the paper from the cake and cut, width-wise, into 4 pieces.
  • Lightly brush one piece of cake with some of the simple syrup.
  • Spread some of the chocolate over the cake and cover with another piece of cake.
  • Repeat using the remaining cake.
  • Frost the outside with the chocolate and dust with cocoa powder.
  • Refrigerate until needed.
  • ** Measurement specific to original recipe yield of 12 servings.
Estimated Time: 120 min