Indulge in heavenly bliss with Mocha Whiskey Cake
Are you a fan of rich, indulgent desserts with a bit of a kick? Then have I got a treat for you. Introducing the Mocha Whiskey Cake Recipe, the perfect combination of chocolate, coffee, and Irish whiskey.
Imagine a moist chocolate bundt cake filled with the robust flavor of coffee and dark chocolate, complemented by the smooth and slightly smoky taste of Irish whiskey. Topped off with a decadent whiskey ganache made with 2 tablespoons of unsalted butter and ¾ cup plus 2 tablespoons of icing sugar. The result? A light, airy confection with a distinctive edge that will make your taste buds zing.
But don’t just take my word for it. Once you’ve tried this delicious recipe for yourself, I guarantee you’ll understand why it’s one of our most popular cake recipes. Whether you’re celebrating a special occasion or simply looking for an indulgent dessert to snack on after a long day, this Mocha Whiskey Cake is perfect.
So go ahead, indulge in a slice or two (or three). You won’t regret it.
Why You’ll Love This Recipe
Picture this: a moist, flavorful chocolate cake infused with deliciously rich Irish whiskey, then topped off with a decadent layer of double chocolate and whiskey ganache. Can you imagine the incredible flavors that are waiting to explode in your mouth? That’s what you will get with our chocolate irish whiskey cake recipe.
This special recipe combines the smooth, slightly smoky taste of Irish whiskey with the indulgent richness of dark chocolate to create a mouth-watering masterpiece that has quickly become one of the most sought-after cakes at coffee shops around the world. The combination of flavors is simply unbeatable! You’ll delight in each and every bite.
This chocolate irish whiskey cake recipe is perfect for any occasion – whether it be for a special dessert on birthdays or as the centerpiece for an elegant dinner party. One bite of this luscious cake, and you’ll instantly understand why it is so beloved. The cake is moist and airy, yet dense enough to hold up against the sweet icing sugar and double chocolate layers.
Not only does this mocha whiskey cake satisfy your sweet tooth cravings, but it also adds an element of sophistication to your desserts. It’s like taking a trip abroad without having to leave your kitchen! You’ll be amazed at how its unique blend of ingredients will transport you right to the heart of Dublin with every single bite.
In conclusion, this delightful chocolate irish whiskey cake recipe is sure to please all who try it. Whether you’re a chocoholic looking for another hit, or just need an impressive dessert to bring to your next event, you’ll love this mocha whiskey cake. So what are you waiting for? Go ahead and give it a try!
Ingredient List
Let’s talk about the amazing ingredients that make up this delectable mocha whiskey cake recipe. Some of the key components you will need are:
Cake Ingredients
- 2 cups of all-purpose flour
- ¾ cup of unsweetened cocoa powder (dutch process plus extra for dusting)
- 1 teaspoon of baking soda
- ½ teaspoon of sea salt
- 3 sticks of unsalted butter, cut into 1 inch pieces
- 1 ½ cups of granulated sugar
- ½ cup of dark brown sugar, packed
- 4 large eggs, at room temperature
- 2 teaspoons of vanilla extract
- 1 cup of brewed coffee, cooled to room temperature
- ¾ cup plus 2 tablespoons of Irish whiskey
Whiskey Ganache Ingredients
- 8 ounces of dark chocolate (chopped into small pieces)
- 1 cup of heavy cream
- A pinch of ground cloves
- A pinch of black pepper
- A pinch of sea salt
- ½ cup plus one tablespoon Irish whiskey
Whiskey Glaze Ingredients
- ¾ cup of icing sugar
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons brewed coffee, cooled to room temperature
- 2 tablespoons Irish whiskey
From rich cocoa powder to dense dark chocolate and luxurious Irish whiskey, every ingredient adds depth and intensity to this dessert masterpiece. Make sure you try to get the best-quality ingredients available in your area.
The Recipe How-To
Now, we get to the juicy part of the recipe, the How-To. Get ready for an amazing ride as you embark on making the ultimate Mocha Whiskey Cake.
Preparing the Ingredients
Firstly, take out all the ingredients from your pantry and let them come to room temperature before you start baking. This will ensure that all ingredients mix properly and will yield a better tasting cake.
Next, prepare your 10-inch Bundt cake mould with non-stick cooking spray or butter and lightly dust it with flour.
Mixing Dry Ingredients
In a large mixing bowl, whisk together 2 cups of flour, 3/4 cup unsweetened cocoa powder (dutch-processed preferred), 2 and 1/4 teaspoons of baking soda, 1 tsp salt, ½ tsp ground cloves, and 1 tsp black pepper.
Pro Tip: Sift all dry ingredients together to avoid any lumps in the flour.
Mixing Wet Ingredients
In another bowl or stand mixer bowl, beat three sticks of unsalted cut butter until creamy. Then gradually add in 1 and 3/4 cups granulated sugar and 3/4 cup dark brown sugar until the batter becomes fluffy. Add in four large eggs one at a time while continuously mixing. Now slowly fold in one cup of brewed coffee or espresso followed by one cup of Irish whiskey or your choice of whisky until everything is mixed thoroughly.
Baking
Fold in the prepared dry ingredients slowly into the wet mixture until it becomes a thick batter-like consistency. Once it is thoroughly mixed pour into the Bundt pan and bake at 350°F or until a toothpick inserted comes out clean.
It usually takes around an hour to bake, but depending on your oven’s heating capability can vary so keep checking every few minutes after an hour.
Pro Tip: Take extra care not to overfill the mold or it will cause the cake to spill over while baking.
Cooling and Decorating
Once done, let the cake cool completely before attempting to decorate. You can either flip it out onto a plate or keep it directly in the mold for an added effect.
At this point you can finish the cake with your choice of whiskey ganache, salted caramel, or any glaze you prefer. Alternatively, you could even dust some icing sugar over it.
Congratulations! You’ve done it. Your Mocha Whiskey Cake is now ready for serving and pairing. Enjoy every bite and don’t forget to have some fun experimenting with different types of whiskey to create your desired flavors.
Substitutions and Variations
Welcome to the part of the recipe where things are about to get exciting! The Mocha Whiskey Cake recipe is absolutely delicious as-is, but if you’re feeling creative, there are plenty of ways to make it even more unique and versatile. Here are some substitutions and variations to try:
– Dairy-free: If you’re looking for a dairy-free alternative, try replacing the unsalted butter with vegan butter, coconut oil or nut butter such as almond or cashew. You can replace the eggs with a flax egg by whisking together 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes to thicken before using.
– Gluten-free: To make this cake gluten-free, swap out the all-purpose flour for a gluten-free flour blend. You can find many store-bought blends that work well as a one-to-one substitute for regular flour.
– Boozier whiskey cake: For an extra boozy twist on this recipe, increase the amount of Irish whiskey used in both the cake and chocolate ganache. I recommend adding one extra tablespoon at a time until you reach your desired taste.
– Vanilla infusion: If you’re a fan of vanilla flavor, add 2 teaspoons of vanilla extract to the cake batter. This will give it a subtle but noticeable aroma.
– Salted caramel topping: A salted caramel topping is an excellent variation for this cake when serving as party food or birthday cake. Drizzle your favorite salted caramel sauce over the top of your frosting for a sweet and salty treat.
There are so many ways you can switch up this mocha whiskey cake recipe to create something entirely new and delicious. Don’t be afraid to experiment and make it your own!
Serving and Pairing
After indulging in this rich and decadent Mocha Whiskey Cake, you’ll want to serve it with something that can stand up to its complex flavors. The best way to enjoy this cake is by pairing it with a warm cup of coffee or a glass of whiskey.
For coffee lovers, serve the cake with a bold espresso or a smooth cappuccino. The bitterness of the coffee will balance out the sweetness of the cake while bringing out the rich flavors of chocolate and whiskey.
If you prefer whiskey, try serving the cake with a glass of Irish whiskey or indulge in the double chocolate flavor by pairing it with a dark chocolate whiskey. The robustness of the whiskey will add depth to the cake’s flavor profile.
For those who prefer something sweeter, add a dollop of salted caramel on top. The salty sweetness will complement and enhance the flavors in the cake, creating an irresistible combination.
This Mocha Whiskey Cake also makes an excellent dessert for any occasion, from birthday parties to dinner parties. For an extra special touch, create a layer cake decorating with drizzles of icing sugar and sprinkles of cocoa powder.
Overall, this versatile yet indulgent Mocha Whiskey Cake is perfect on its own or accompanied by your favorite beverage, making it an ideal ending for any meal or occasion.
Make-Ahead, Storing and Reheating
As a barista, I understand that making a cake like the Mocha Whiskey Cake recipe can be time-consuming. That’s why it’s important to know how to make-ahead, store, and reheat it properly.
First of all, this cake is an excellent make-ahead dessert. You can bake it up to 2 days before serving and store it in the fridge until you’re ready to serve it. Simply wrap the cooled cake tightly in plastic wrap and place it in an airtight container or a large resealable bag.
To ensure maximum flavor, I recommend that you keep the cake and icing separate until you’re ready to serve. That way, you can frost the cake just before serving to keep it looking fresh and delicious.
When reheating leftovers, cut individual slices and warm them up in the microwave for about 15-20 seconds or in the oven at 350°F (180°C) for 5-7 minutes until heated through. I do not recommend freezing this cake as it will become dense and lose its light airy texture which makes this chocolate bundt style cake stand out.
So there you have it – my tips for making ahead, storing and reheating the Mocha Whiskey Cake recipe flawlessly. By following these guidelines, you’ll ensure that your guests experience this divine and moist chocolate whiskey dessert at its best – every single time.
Tips for Perfect Results
Now, I’m going to share with you some tips that can help you yield a perfect mocha whiskey cake. The recipe itself is already amazing, but with these tips, you can make it even better.
First and foremost, always use high-quality ingredients. Your mocha whiskey cake will only be as good as the ingredients you put in it. So make sure to use unsalted butter, good quality cocoa powder and chocolate, and freshly brewed coffee.
When cutting the butter into pieces, make sure they are all of the same size. It will help in melting the butter evenly and creating a moist cake crumb.
For great texture and added depth of flavor, add some salt to your dry ingredients mix instead of mixing it with the wet ones. It helps in enhancing the flavors of the other ingredients and making them more pronounced.
Also, consider using Dutch-process cocoa powder instead of natural cocoa powder. Dutch-process cocoa has been alkalized to neutralize its acidity, resulting in a smoother flavor and darker color. This is perfect for a rich and decadent mocha whiskey cake.
When glazing your cake, make sure it has cooled down completely. A warm or hot cake will cause your glaze to melt too quickly before setting properly. The same goes for serving your cake; let it cool down first before slicing into it.
Lastly, don’t be afraid to experiment with variations and substitutions according to your taste preferences or dietary restrictions. You can try using Irish whiskey or other types of alcohol instead of regular whiskey, use vegan substitutes like coconut oil instead of butter or flaxseed meal in place of eggs.
Keep these tips in mind when baking your mocha whiskey cake to achieve great results every time!
Bottom Line
And there you have it, my dear readers!
Now that you’ve read through my recipe article on mocha whiskey cake, I hope you’re now itching to get up and try out this indulgent and rich chocolate dessert.
With simple instructions, some basic ingredients, and a little bit of know-how, anyone can make a decadent dessert that’s sure to impress.
Just remember to take your time, follow the recipe carefully, and don’t be afraid to experiment with your own substitutions and variations.
Whether you’re looking for a comforting treat for a cold winter evening or an impressive birthday cake for a special someone in your life, this mocha whiskey cake will surely do the trick.
So go ahead and give it a try! You won’t be disappointed. Trust me- the aroma of chocolate and coffee will drift from your kitchen through each corner of your house making your family swoon!
Start with this recipe, and then who knows – maybe soon you’ll be creating all sorts of incredible chocolate desserts that will soon become the family favorite!
Thank you so much for reading my article till here. Now go get scrounging through your pantry to start baking!
Mocha Whiskey Cake Recipe
Ingredients
- 1 -2 tablespoon unsalted butter (for greasing pan)
- 1 -2 tablespoon unsweetened cocoa (for dusting pan)
- 3/4 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups brewed coffee (strong is best)
- 1/2 cup whiskey (I use Dark Horse)
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar (demerara firmly packed)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon sea salt (fine)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips (mini or lightly chopped)
- 1 -2 tablespoon icing sugar (for dusting on top)
Instructions
- Heat oven to 325 degrees F.
- Butter a 10 inch springform pan and dust with cocoa powder.
- In a medium saucepan warm the coffee, whiskey, 3/4 cup butter, 3/4 cup cocoa. Stir gently until butter is melted.
- Whisk the sugars (white and brown) into the coffee mixture and stir until dissolved.
- Remove from heat and allow to cool completely.
- in a bowl mix together the dry ingredients (flour, baking soda, salt, pepper and cloves).
- In a small bowl whisk the eggs and vanilla together, then slowly add the eggs to the coffee/cocoa mixture.
- Mix the dry and wet ingredients together and mix until smooth.
- Fold in the chocolate chips.
- Pour the batter into your prepared pan, bake in the preheated over for 55 -60 minutes (or until toothpick inserted into centre comes out clean).
- Cool on a wire rack, remove from pan and dust with the icing sugar.
- Enjoy.
Add Your Own Notes
Nutrition
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