Celebrating with Irish Whiskey Cake

Corned beef and cabbage and green

beer may be traditions of St.

Patricks Day, but how about

Chocolate Irish Whiskey Cake?

This particular Irish Whiskey Cake

is made with chocolate and is

deserving of a definite thumbs up

for the recipe. The cake is not

frosted or glazed, you wrap it in

foil and drizzle whiskey over it

every couple of days. The whiskey

doesnt overpower this delicious,

flavorful and moist cake, but it

does give it a definite zing!

This is a recipe you will want to

make again, even when there are no

shamrocks around.



2 1/2 cups flour

1 tablespoon baking powder

1 tablespoon baking cocoa

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup butter, softened

1 cup sugar

1/2 cup light brown sugar, packed

3 eggs

1/2 cup strong black coffee

1/2 cup Irish whiskey

Cinnamon Whipped Cream, optional

Preheat oven to 350 degrees.

Stir together flour, baking

powder, cocoa, salt and baking


Cream butter and sugars; beat

until light and fluffy. Add eggs

and beat at high speed 3 minutes.


Combine coffee and whiskey. Blend

the flour mixture alternately with

the coffee and whiskey mixture

into the creamed mixture,

beginning and ending with flour.

Beat well after each addition.

Pour into a well-greased

9-by-13-by-2-inch cake pan or tube

pan (we used a Bundt pan). Bake 35

to 45 minutes or until cake

springs back. Cool.

You can serve the cake as soon as

it cools with the accompanying

Cinnamon Whipped Cream. Or poke

holes in the cooled cake and

drizzle about 1/4 cup (less if you

wish) whiskey over the entire

cake. Wrap the cake with foil.

Allow cake to set overnight. The

next day repeat the whiskey

drizzle. Allow cake to set wrapped

in the foil for another 24 hours

before serving. For the final

drizzle, we combined about 1/4 cup

melted butter with the whiskey.



1 cup heavy cream

2 tablespoons confectioners' sugar

1 teaspoon cinnamon

Note: Put bowl and beaters in the

freezer for 15 minutes before

whipping cream.

Beat cream until frothy. Add the

sugar and cinnamon and beat until

cream is stiff.

Thank you,


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About The Author, Carmen Sandago
C. SanDago used to be an office and motel cleaner earning minimum wage on a contract by contract basis, working very hard to make ends meet. Being forced to stay at home after her baby, she says it was like a "visit from an angel"... She had to find a way to earn a living from home... with no pedigree, a high school dropout it was like a live changing event! Today she makes in excess of $80,000 a month and enjoys an extraordinary life! She considers herself extremely fortunate to have found the right business to give her such break in life!