Just one bite of this cake and you’ll be feeling Irish in no time.
Chocolate Irish Whiskey Cake
Makes 8 servings
1 tablespoon unsalted butter, melted
4 ounces unsweetened chocolate, coarsely chopped
1 3/4 cups cake flour
1/2 cup natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream, at room temperature
1/2 cup Irish whiskey
1/4 cup brewed coffee, at room temperature
2 sticks (8 ounces) unsalted butter, at room temperature
1 2/3 cups packed light brown sugar
3 large eggs, at room temperature
Preheat oven to 325°F with oven rack in the middle. Lightly spray 12-inch Bundt pan with non-stick cooking spray. Place unsweetened chocolate in small saucepan over low heat, stirring occasionally until melted and smooth. Set aside to cool slightly. Sift flour, cocoa powder, baking soda, and salt into large bowl; set aside. Whisk together sour cream, whiskey, and coffee in a medium bowl until smooth; set aside. In a stand mixer, beat butter and brown sugar on medium-high speed until light and fluffy, about 4 minutes. Add eggs one at a time then add melted chocolate and beat until just combined, about 1 minute. Reduce the mixer speed to low and add flour mixture and the sour cream mixture alternating each, until combined. Pour batter into prepared pan smoothing top. Bake for 60 to 65 minutes until the top of the cake is puffed and cracked and a toothpick inserted into the center comes out clean. Allow cake to cool on a wire rack for 15 minutes. Flip cake onto platter or cake stand. Dust with powdered sugar and serve warm or at room temperature.