A delicious cake, which needs little more than a perfectly made vanilla ice cream with fresh Madagascan vanilla beans.–Tamasin Day-Lewis
LC Proper Provenance Note
So maybe the provenance of this recipe isn’t Irish per se. But a splash of Irish whiskey makes almost anything quite Irish in spirit, don’t you agree?
Chocolate Mocha Cake with Irish Whiskey Recipe
- Quick Glance
- 30 M
- 1 H
- Makes one 8-inch cake
- For the cake
- 6 ounces semisweet chocolate (minimum 70% cocoa solids)
- 4 tablespoons strongly brewed coffee, preferably a mocha or mocha java
- 2 tablespoons Irish whiskey
- 7 tablespoons raw sugar, preferably vanilla flavored
- 1/2 cup unsalted butter, softened, plus more for the pan
- 3 eggs, preferably organic, separated
- 1/2 cup freshly ground blanched almonds (about 21/2 ounces)
- A few drops natural bitter almond extract
- 6 1/2 tablespoons all-purpose flour, sifted, plus more for the pan
- For the frosting
- 2 ounces bittersweet chocolate
- 2 tablespoons Irish whiskey
- 1/4 cup unsalted butter, softened
- Make the cake
- 1. Preheat the oven to 350°F (175°C). Butter and flour an 8-inch cake pan.
- 2. Melt the chocolate in the top of a double boiler with the coffee and whiskey. Remove the top pan and allow them to cool.
- 3. Cream together all but a tablespoon of the sugar with the butter until it is pale and fluffy, then beat in the egg yolks, one at a time.
- 4. Whisk the egg whites with a pinch of salt to soft peak stage, then add the last tablespoon of sugar and beat to firm peaks.
- 5. Blend the chocolate mixture into the creamed butter and sugar with a rubber spatula, then stir in the ground almonds and bitter almond extract. Fold in a spoonful of the egg whites, followed by a spoonful of flour, and continue until it’s all blended in.
- 6. Scrape the mixture into the cake pan and bake it in the center of the oven for 25 to 30 minutes. A skewer should come out clean. Cool in the pan for 10 minutes, then run a knife round the edge of the pan and turn the cake out on to a rack.
- Make the frosting
- 7. Melt the chocolate and whiskey in the top of the double boiler until satiny smooth.
- 8. Remove from the heat and beat in the butter, a tablespoon at a time. Stand the bowl over iced water and continue to beat until combined but not as light and fluffy as buttercream. (If the butter and chocolate separate, add a little cream and whisk until the mixture comes together.) Spread the icing over the cake, allowing it to dribble down the sides.
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Chocolate Mocha Cake with Irish Whiskey Recipe © 2004 Tamasin Day-Lewis. Photo © 2004 David Loftus. All rights reserved.
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