Booze and chocolate have been longtime friends. I remember when I was a kid, sneaking those little bottle shaped chocolates filled with liqueur into my pocket when my parents weren’t looking. As I grew older, the combinations became more refined with grappa filled bars from Swiss chocolatiers and truffles with champagne. But, for all of those liqueurs and libations, my favorite combination has to be whiskey and chocolate. They were made for one another.
There is something about the melding of rich cocoa and the heat of the whiskey that makes it particularly satisfying. I like to use whiskey a lot when I bake and for this particular cake, I chose Tullamore Dew Original. The complimentary flavors of vanilla and marzipan that it gets from the time it spends cooling its heels in bourbon and sherry casks are quite conducive to baking.
I’ve named this the Chocolate Whiskey Afternoon Cake because of my great-grandmother who not only had the sense to marry an Irishman, but enjoyed a nip of whiskey with her snack in the afternoon, and this combines the two beautifully.
Leave a comment or find me on Twitter @hungrymutineer and tell me what sweet treats you enjoy with your whiskey.
Chocolate Whiskey Afternoon Cake
2 eggs, at room temp
1 c. brown sugar
1/2 c. vegetable oil
1/3 c. cocoa powder
1 tsp. espresso powder
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 c. all-purpose flour
1/2 c. Tullamore Dew Original (or your favorite)
1 tsp. powdered sugar, to garnish
Preheat the oven to 325F. Grease an 8-inch pan and line it with parchment paper.
Whisk together the dry ingredients.
Using a mixer, blend together the sugar, eggs and oil until combined. Add in the dry ingredients and whiskey, alternating between the two. Blend the mixture until smooth. Pour into the prepared pan.
Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for ten minutes, then turn out and cool completely. Using a sieve, dust the cake with powdered sugar before serving.