Jack Daniels Chocolate (birthday) Cake
"I've had this recipe written in my personal recipe book for so long that I can't even begin to imagine it's source...but it's GOOD. This is a dense cake, so make sure to serve it with a light, complimentary side like fresh whipped cream or vanilla ice cream."
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 1 1⁄2 cups water
- 1⁄2 cup Jack Daniels Whiskey
- 1 tablespoon instant coffee powder
- 1 1⁄4 cups sweet butter
- 1 cup cocoa powder
- 2 cups sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1 cup pecans, toasted and coarsely chopped
- 2 tablespoons Jack Daniels Whiskey
directions
- Preheat oven to 325.
- In a very large saucepan, heat and stir the water, Jack Daniels whiskey, coffee powder, butter and cocoa until the butter melts.
- Remove from the heat and beat in the sugar.
- Cool slightly and whisk in the eggs, blending thoroughly.
- In a bowl, stir together the flour and baking powder.
- Beat into the chocolate mixture until incorporated.
- Stir in the pecans.
- Turn the batter into a greased and floured 9 inch tube or bundt pan.
- Smooth top with a spatula.
- Bake in a 325 oven for 60-75 minutes (until a toothpick comes out clean).
- Immediately sprinking with the 2 Tbsp of Jack Daniels whiskey.
- Let cake cool on a wire rack for 15 minutes, then remove from cake pan.
- Serve with gobs of fresh whipped cream or vanilla ice cream.
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Reviews
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The recipe comes from the "Jack Daniel's Hometown Celebration Cook Book" Volume II. I have forgotten what page the recipe is on. My book opens to that page on it's own, it's been used so many times. My cookbook also has coffee and whisky stains, it's been used so much! :)<br/><br/>http://www.amazon.com/Jack-Daniels-Hometown-Celebration-Cookbook/dp/1558530851/ref=sr_1_1?ie=UTF8&qid=1408300369&sr=8-1&keywords=Jack+Daniels+Hometown+Celebration+Cookbook -
Awesome! This was husband's birthday cake and he loved it. I it garnished with a dusting of powdered sugar topped by swirled mounds of whipped cream holding chocolate letters spelling HAPPY BIRTHDAY all around the top of the cake. It looked great and tasted fabulous. Really easy to make, too. -
I made this cake last night and it's REALLY good! Quite a subtle taste of JD, but it's just enough mixed with the chocolate flavour.<br/>Had a taste test when it came out of the oven - 10/10<br/>Had another taste test this morning (just in case it went bad overnight!!) - 10/10<br/><br/>Thanks for sharing this recipe.
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I didn't love this...but I didn't hate it. I don't like Jack, and like more fluffy, light cakes. However everyone else that tried it LOVED it. It was very dense and moist. The pecans were a nice touch. I just dusted it with powdered sugar and served as is. Ice cream would have been tasty with it too though. Thanks for posting! -
I made mini bunt hearts with this for Valentines. I filled the little heart depression on top with caramel and surrounded the heart cakes with chocolate whipped cream. WOW these were great. Used the rest of the batter to make mini cupcakes for the office, decorated with buttercream icing and various heart candies and sprinkles. I would highly recommend this
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RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
