Prep 40 mins
Cook 45 mins
A Saint Paddy's Day favorite- nice and moist. Includes a delightful whipped frosting and sure to satisfy your craving!
- 1⁄2 cup raisins
- 1⁄2 cup walnuts (chopped)
- 1⁄2 cup Irish whiskey
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 cup butter (at room temperature)
- 1 1⁄2 cups granulated sugar (divided)
- 8 eggs (at room temp- seperate yolks and whites)
- 1 tablespoon vanilla extract
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 3 cups heavy cream
- 1⁄2 cup powdered sugar
- 4 ounces semi-sweet chocolate baking squares
- Preheat oven to 350~F.
- Butter two 9-inch round cake pans. Line bottoms with wax paper; butter and flour paper.
- Combine raisins, walnut and whiskey; let stand 30 minutes.
- In double boiler over hot, not simmering water, melt chocolate.
- In bowl with mixer at high speed beat butter and 1 cup granulated until light and fluffy. Beat in egg yolks and vanilla until light and lemon-colored, about 5 minutes. Reduce speed to medium; beat in chocolate.
- Reduce speed to low; gradually beat in flour and salt. Stir in raisins and walnuts.
- In another bowl beat egg whites until soft peaks form.
- Beat in remaining granulated sugar, 1 tbsp at a time, until stiff peaks form. Stir 1/3 of mixture into chocolate batter to lighten; fold in remaining mixture. Spoon batter into pans.
- Bake 35-45 minutes or until inserted toothpicks comes out clean. Cool in pans 10 minutes. Remove from pans; peel of waxed paper and cool on racks.
- In bowl with mixer at high speed beat cream with confectioners' sugar until soft peaks form.
- Spread top of 1 cake layer with whipped cream; top with other layer. Spread top and sides of cake with remaining whipped cream. If desired, sprinkle cake with chocolate shavings and curls.
- Let chocolate stand in warm place 1 square on wax paper. In short strokes, slide vegetable peeler across surface; repeat with second square.
- Press shavings onto sides of cake. For curls; place remaining chocolate on wax paper; pull peeler across in long, thin strokes.