Bittersweet Chocolate Irish Whiskey Cake

READY IN: 1hr 10mins
Recipe by Manami

Bon Appetit Magazine May 2007 edition. 30 minutes coolng time. It is "awesomly" good.

Top Review by Meredith .F

Was just beginning to post this so I wouldn't lose track of the recipe, and woo hoo-you already have!!! This is my kind of chocolate cake-rich, dense and sooo rich! I had to make the vanilla sugar-(Blend 2 1/2 cups sugar & 1 coarsely chopped vanilla bean in processor until bean is finely ground. Store covered at room temp for at least 2 days, then strain before using. That makes more than enough for this recip but you can keep extras for up to several months). If you love chocolate, you'll love this one! Thanks for posting Di-now I can finally throw my magazine tear out away:)!

Ingredients Nutrition


  1. Position rack in center of oven and preheat to 350°F
  2. Butter and flour 8-inch-diameter springform pan.
  3. Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes.
  4. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl.
  5. Place bowl over saucepan of simmering water; stir until mixture is smooth.
  6. Remove bowl from over water.
  7. Finely grind almonds with 2 tablespoons flour in processor.
  8. Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy.
  9. Beat in egg yolks 1 at a time, then sea salt.
  10. Fold in chocolate mixture, then ground almond mixture.
  11. Using clean dry beaters, beat egg whites in another bowl until soft peaks form.
  12. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form.
  13. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions.
  14. Transfer batter to prepared pan.
  15. Bake cake until tester inserted into center comes out clean, about 40 minutes.
  16. Cool in pan on rack 30 minutes.
  17. Remove pan sides and cool cake completely.
  18. Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl.
  19. Place bowl over saucepan of simmering water and stir until smooth.
  20. Remove bowl from over water.
  21. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next.
  22. Place bowl over larger bowl of ice water.
  23. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute.
  24. Spread icing over top and sides of cake.
  25. DO AHEAD
  26. Can be made 8 hours ahead.
  27. Cover with cake dome and let stand at room temperature.
  28. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a