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4.6 from 5 votes
Rich, moist and decadent Irish whiskey Chocolate Cake are sliced and served with whipped cream. A bottle of whiskey and extra whipped cream are on the side.
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Decadent Irish Chocolate Whiskey Cake Recipe
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

Immerse yourself in the ultimate indulgence with our Decadent Irish Chocolate Whiskey Cake. A symphony of luxurious Irish flavors awaits!

Servings: 10 servings
Author: Gemma Stafford
Ingredients
  • 2 cups (10 oz/284 g) all-purpose flour
  • 1½ teaspoons baking soda
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • 1½ cups (12 oz/340 g) butter
  • 1½ cups (12 fl oz/360 ml) strong coffee
  • ¾ cup (6 fl oz/180 ml) O’Driscolls Irish Whiskey
  • ¾ cup (3 oz/85 g) cocoa powder (plus more for dusting)
  • 1⅓ cups (8 oz/225 g) dark brown sugar
  • 1 cup (8 oz/225 g) granulated sugar
  • 1 cup (6 oz/170 g) bittersweet chocolate, finely chopped
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • Powdered sugar, for serving (optional)
Instructions

  1. Preheat the oven to 325°F (165°C). Butter and line with parchment a 9-inch (23cm) springform pan, butter the parchment and then dust with a bit of cocoa powder, knocking out the excess. Set aside.

  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and cloves. Set aside.
  3. In a large saucepan over medium heat, combine the butter, coffee, whiskey, cocoa powder, brown sugar and granulated sugar. Cook until the butter melts and the sugar dissolves. Remove from the heat and pour into a bowl to cool down for 15 minutes.
  4. Stir in the chopped chocolate, eggs and vanilla extract.
  5. Finally, fold in the flour mixture until combined and pour the batter into your prepared pan.
  6. Bake for 50-60 minutes, until a skewer inserted into the center comes out clean.
  7. Let cool completely, then unlatch the sides, transfer to a serving plate and dust with powdered sugar (if desired) before slicing and topping with cream or ice-cream.

  8. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Recipe Notes
  • When measuring the brown sugar in my recipes, don’t pack it. For the most accurate measurement, use a scale.
  • If you don’t want to brew coffee for this recipe, you can use one tablespoon of instant espresso powder mixed into 1½ cups (12 floz/360 ml) water.
  • If you want to try this cake without alcohol, just replace it with ½ cup (4 floz/120 ml) of apple juice.
  • Try this cake served with freshly whipped Crème Fraiche Whipped Cream.
  • A scoop of homemade coffee gelato would go perfectly with this cake.
  • Serve with my Irish Whiskey Caramel Sauce recipe (link) for extra indulgence.