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Chocolate Whiskey Cake

Decadent Chocolate Whiskey Cake with Bailey's Twist

This Chocolate Whiskey Cake is an indulgent dessert featuring rich chocolate flavors and a creamy Bailey's frosting, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cakes
Cuisine: Irish
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 4 oz Semi or Bittersweet Chocolate Provides a rich chocolate flavor; avoid chocolate chips and opt for quality chocolate bars.
  • 4 oz Unsalted Butter Adds moisture and richness; high-quality butter enhances the cake's flavor.
  • 1/4 cup Neutral Oil Keeps the cake tender and moist.
  • 1 cup Dutch Process Cocoa Powder Contributes a deep chocolate flavor.
  • 1 3/4 cups Granulated Sugar Sweetens the cake.
  • 3 Eggs, room temperature Provides structure and stability.
  • 2 teaspoons Vanilla Extract Infuses warmth and depth.
  • 1/2 cup Sour Cream, room temperature Increases moisture.
  • 1 3/4 cups All-Purpose Flour Offers structure.
  • 1 1/2 teaspoons Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Fine Sea Salt Enhances flavors.
  • 3/4 cup Irish Whiskey Infuses a unique flavor.
  • 1/2 cup Strong Hot Coffee Intensifies chocolate flavor.
Frosting Ingredients
  • 6 oz Unsalted Butter Creates a fluffy texture in the frosting.
  • 3 cups Powdered Sugar Sweetens and gives a smooth finish.
  • 2 tablespoons Dutch Process Cocoa Powder Enriches the chocolate flavor.
  • 2 teaspoons Vanilla Extract Mimics the cake flavor.
  • 1/4 teaspoon Fine Sea Salt Balances sweetness.
  • 1/4 cup Bailey's Irish Cream Liqueur Adds a luscious creaminess.

Equipment

  • 9x13-inch baking pan
  • medium saucepan
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease and line a 9x13 inch baking pan with parchment paper.
  2. In a medium saucepan over low heat, combine the semi-sweet chocolate, unsalted butter, and neutral oil. Stir until melted and smooth, then whisk in the cocoa powder. Let it cool slightly.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set aside.
  4. In a large mixing bowl, whisk together the eggs and granulated sugar until frothy. Then add sour cream and vanilla extract, whisking until smooth.
  5. Gradually pour in the cooled chocolate mixture, whisking until combined. Gently fold in the dry flour mixture until just combined.
  6. Whisk in the hot coffee and Irish whiskey until smooth.
  7. Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.
  8. Remove the cake and let it cool in the pan for about 15 minutes. Carefully transfer to a wire rack to cool completely.
  9. In a mixing bowl, beat the unsalted butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth. Beat in vanilla, salt, and Bailey's until fluffy.
  10. Spread the Bailey's frosting generously on top of the cooled cake.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 260mgPotassium: 300mgFiber: 2gSugar: 35gVitamin A: 600IUCalcium: 20mgIron: 2mg

Notes

Ensure to use high-quality ingredients and let eggs, sour cream, and butter come to room temperature for best results.

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