Whiskey Chocolate Cake with Whiskey Frosting and Praline Topping

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      This cake is a sneaky devil! It rises and falls from out of the oven, going from souffle to moist, flourless chocolate deliciousness. It also develops a slightly crunchy outer layer, which cloaks your alcohol-steeped dessert. The whiskey does NOT burn off in the cake and you WILL be able to taste it. Which I freakin love, personally. The whiskey frosting is very sweet and has a much fainter whiskey taste. Feel free to use vanilla extract if you’re not feeling it. While the shortening in it will stabilize your cream, being especially useful in warmer climates, it does have an oiliness to it, so also feel more than free to make the frosting using only butter (aka..buttercream)

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Prepared as rather particularly portable.

Word of the Wise: Make sure the cake has cooled completely before putting the frosting on. Otherwise, you’ll be pretttty disappointed 😉

ALSO. Feel EXTRA free to serve with ice cream, and potentially leave out the buttercream. My friend Eric and I combined dessert forces, where he supplied the homemade ice cream — Honey, peanut butter, chocolate chip flavored. Couldn’t have asked for a better ice cream :Air five:

There are few things in life that top gooey, boozy chocolate cake served with artisanal ice cream.

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Whiskey in a Jar (Flourless) Chocolate Cake

Makes 4 pint sized jars, or 8 half-pint (I halved the recipe and made 4 half-pints)

Whiskey Chocolate Cake

1 stick butter
8 oz chocolate pieces (chopped fine) or small chips, semi-sweet

1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup Tennessee whiskey, I used Jack Daniels
nonstick spray

Praline Topping
2 tablespoons unsalted butter
3/4 cup firmly packed light brown sugar
1/2 cup water
1 cup powdered sugar
1/2 cup pecan halves or pieces

Frosting
4 oz shortening
4 oz softened butter
1 lb powdered sugar
2 tablespoons whiskey

1. In a double boiler, or in the microwave, melt butter and chocolate together. Stir well. Let cool.

2. Add butter and chocolate to a large mixing bowl with sugars. Mix until well combined. Add whiskey and mix well. Add eggs, one at a time, until incorporated. Mix well. Add salt, baking soda and baking powder. Mix very well. .

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3. Pour into jars that have been sprayed well with non-stick spray.

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Bake at 350 degrees for 30 – 40 minutes, or until cakes pass the toothpick test. (And they have risen and fell)

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For the praline topping

1. Melt the butter in a medium saucepan over medium heat, then add the brown sugar and 1/2 cup water and stir with a wooden spoon until the sugar is dissolved, 2 to 3 minutes.

2. Remove the pan from the heat and stir in the powdered sugar until combined, then return to the heat and bring to a boil — mixture will flare up in size.

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Stir in the nuts and turn off heat to let cool.

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For the frosting:

1. Cream softened butter and shortening in stand mixer with paddle attachment.

2. Add sugar. Mix on low until combined. Turn mixer to high. Add a little whiskey at a time, until icing is light and fluffy.

3.  Spread on to chocolate cake, once fully cooled, and top with praline.
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