Chocolate Mocha Cake with Irish Whiskey

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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