Friday, November 13, 2015

My version of the Chocolate Whiskey Cake

I made this as a birthday cake for a special someone. This is a very simple cake to bake and I mean it was easy! But hands down this was a glorious and elegant tasting cake.  

Original recipe is from New York Times Cooking
but I tweaked it a bit using canola oil and sour cream as the fat component of the cake instead of 12 tablespoons butter. Just follow the recipe from the NYT and substitute 7 T of canola oil and 5 T of sour cream. Please note: if you are going to use rum or tequila then you have to name your cake after the liquor you use hence it will not be Chocolate Whiskey Cake anymore :D If you do not have a spring-form pan, use any type of bake ware you have in any shape or form including muffin or cupcake pans. Just make sure it is properly oiled and floured; using parchment paper is also a good idea to prevent your cake from sticking onto the pan.


  •   tablespoons cooking oil, more for pan
  •  5 T sour cream 
  •   cocoa powder, about 3/4 cup plus 2 tablespoons
  •   1 ½ cups brewed coffee 
  •  2 T of instant coffee
  •   ½ cup Irish whiskey (OR silver/white rum)
  •   sugar, about 1 cup
  •   light brown sugar, about 1 cup
  •   all-purpose flour, about 2 cups
  •   baking soda, 1 1/2 teaspoons
  •   fine sea salt, 3/4 teaspoon
  •   ¼ teaspoon black pepper
  •   teaspoon ground cloves OR cinnamon powder
  •   3 large eggs
  •   2 teaspoons vanilla extract
  •   1 cup semisweet chocolate chips
  •   Powdered sugar, for serving (optional) 
  1. Heat oven to 325 degrees. Butter or oil a 10-inch spring form pan. Dust with 2 tablespoons cocoa powder. Tap off excess cocoa on the sink or garbage bin.
  2. In a medium saucepan over LOW heat, warm coffee, Irish whiskey, 12 fats (oil and sour cream)  and remaining cocoa powder, whisking occasionally, until everything is dissolved and in liquid form. Whisk in sugars until dissolved. Remove from heat and cool completely.
  3. In a bowl, whisk together flour, baking soda, salt, pepper and cloves (or cinnamon powder). In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
  4. Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.

Original photo of the original recipe from The New York Times, Cooking department.