Chocolate Whiskey Cake Recipe


Nutrition

Cal/Serving: 519
Daily Value: 26%
Servings: 8

Low-Sodium
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat29g45%
Saturated18g89%
Trans1g0%
Carbs61g20%
Fiber3g12%
Sugars44g0%
Protein4g8%
Cholesterol65mg22%
Sodium82mg3%
Calcium26mg3%
Magnesium54mg14%
Potassium213mg6%
Iron2mg12%
Zinc1mg6%
Vitamin A519IU10%
Vitamin C0mg0%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg8%
Niacin (B3)1mg6%
Vitamin B60mg2%
Folic Acid (B9)38µg10%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K4µg5%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Chocolate
Istock/Wragg

A decadent treat made with whiskey-soaked raisins and a whiskey-infused glaze — a must-try for any dessert, chocolate, or whiskey fan. 

4.1
Ratings20

INGREDIENTS

For the chocolate cake:

  • ½ cup butter, plus more for greasing the pan
  • 1 cup all-purpose flour, plus more for greasing the pan
  • ¼ cup raisins
  • ¼ cup whiskey
  • 8 ounces semisweet chocolate, chopped into small pieces
  • 3 eggs, yolks and whites separated
  • 2/3 cup granulated sugar
  • ¼ teaspoon salt

For the glaze:

  • 4 ounces semisweet chocolate
  • 3 tablespoons butter
  • 2 tablespoons whiskey
  • 2 tablespoons powdered sugar

DIRECTIONS

For the chocolate cake:

Heat the oven to 375 degrees. Butter and flour an eight-inch cake pan. Line the bottom of the pan with parchment paper. Butter the parchment paper.

Steep the raisins in the whiskey. Place the chocolate and butter in a heat-resistant bowl over a pan of simmering water. When the butter and chocolate are melted, mix until evenly blended. Cool to room temperature.

Using a whisk or an electric mixer, beat the egg yolks and sugar until they have a thick, ribbon-like consistency and a pale yellow color. Combine with the chocolate and butter mixture. Stir in the flour until just blended, then, stir in the raisins and whiskey.

Using a whisk or electric mixer, whip the egg whites with the salt until they hold their shape. They should be stiff, but not look dry or grainy. Fold the egg whites into the cake mixture in 3 batches.

Pour the cake batter into the pan. Bake the cake in the center of the preheated oven for 18-20 minutes. The top of the cake should be firm, but the center should still be moist.

Cool the cake before unmolding. Place the cake on a rack or plate.

For the glaze:

Melt the chocolate and butter in a bowl over simmering water or in the microwave. Remove from the heat and stir in the whiskey and confectioners sugar. Spread the glaze over the cake. Allow the glaze to cool before serving. 

Recipe Details

Servings: 8

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human