Chocolate Irish Whiskey Cake

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1/4 tsp Cinnamon
  • 1 pinch Cinnamon
  • 1 1/2 cups Cocoa powder, unsweetened
  • 3/4 cup Granulated sugar
  • 1 tsp Salt
  • 2 cups Sugar
  • 1 tbsp Vanilla

• Drinks

  • 1 1/2 cups Coffee

• Dairy

  • 16 tbsp Butter, unsalted
  • 4 tbsp Butter

• Beer, Wine & Liquor

  • 3/4 cup Irish

• Liquids

  • 1/4 cup Water

• Other

  • 3 cups Flour mix a or b

Found on onlytastematters.com

Ingredients

• Adapted from What’s Cookin’ Italian Style’s Chocolate Irish Whiskey Cake Recipe
• 16 tablespoons (2 sticks) unsalted butter, melted
• 1/2 cup Irish Whiskey
• 1 1/2 cups brewed coffee
• 1 1/2 cups unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
• 3 cups flour mix A or B
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 4 large eggs
• 2 cups sugar
• 1 tablespoon vanilla
• 1/4 cup Irish Whiskey
• 3/4 cup granulated sugar
• 4 tablespoons (1/2 stick) butter
• 1/4 cup water
• 1 teaspoon lemon juice
• a pinch of cinnamon

Directions

• Position the rack in the lower third of the oven and preheat the oven to 325 degrees. Butter and dust with cocoa powder one 12-cup Bundt pan.
• Put the melted butter, whiskey and coffee in a medium mixing bowl or large measuring cup. Add the cocoa powder. Stir until cocoa is dissolved and set aside to cool.
• In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs a few seconds on medium speed. Then add the sugar and whip until light and very thick (about 3-4 minutes). Scrape down the bowl.
• Add the vanilla extract to the eggs and beat until the mixture forms a wide ribbon when the beater is lifted out. Scrape down the bowl.
• Turn the mixer down to low and add the cocoa mixture and beat until combined. Scrape down the bowl.
• Add the flour mixture. Beat until thoroughly combined. Note: You have to be careful not to over mix when using wheat flour. If you activate too much gluten, your cake will be tough. However, over mixing is not an issue when you use gluten-free flours. There is no gluten to over activate!
• Pour the batter into the pan. Bang down the pan a few times to level the batter and burst any air bubbles.
• Bake for 60 to 70 mins. Cool on rack for 15 minutes before unmolding onto two large sheets of aluminum foil placed together to form the shape of a cross.
• When the cake comes out of the oven, prepare syrup.
• Combine the sugar, butter, water, lemon juice, and cinnamon in a small heavy saucepan. Heat on medium heat, stirring constantly until the mixture boils and all the sugar is dissolved. (Approx. 10 minutes)
• Remove from heat and stir in the Irish whiskey.
• Using a skewer or long bamboo pick, make holes all over top and sides of the unmolded cake. Drizzle syrup very, very slowly over the cake. Tip: Do this very slowly. I was impatient and half of the syrup ended up around the base of the cake. If you are really patient you can pour on a bit at a time over the course of a few hours or even put half on the next day!
• Bring foil up around cake and wrap securely. Allow to cool completely before serving.
• Store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months.