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Chocolate Whiskey Cake Recipe
Mar 16, 2011 @ 2:37 PM
Posted by
Daily Value: 27%
Servings: 8
Low-Sodium
Vegetarian
Posted by
Nutrition
Cal/Serving: 533Daily Value: 27%
Servings: 8
Low-Sodium
Vegetarian
| Fat | 30g | 47% |
| Saturated | 18g | 91% |
| Trans | 1g | 0% |
| Carbs | 62g | 21% |
| Fiber | 3g | 12% |
| Sugars | 45g | 0% |
| Protein | 5g | 9% |
| Cholesterol | 111mg | 37% |
| Sodium | 84mg | 3% |
| Calcium | 31mg | 3% |
| Magnesium | 55mg | 14% |
| Potassium | 218mg | 6% |
| Iron | 2mg | 13% |
| Zinc | 1mg | 7% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 0mg | 0% |
| Thiamin (B1) | 0mg | 11% |
| Riboflavin (B2) | 0mg | 10% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 2% |
| Folic Acid (B9) | 44µg | 11% |
| Vitamin B12 | 0µg | 3% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 4µg | 5% |
| Fatty acids, total monounsaturated | 9g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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A decadent treat made with whiskey-soaked raisins and a whiskey-infused glaze — a must-try for any dessert, chocolate, or whiskey fan.
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
