Name: Decadent Irish Chocolate Whiskey Cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 2 cups all-purpose flour ((10 oz/284 g)); 1 1/2 teaspoons baking soda; 3/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/8 teaspoon ground cloves; 1 1/2 cups butter ((12 oz/340 g)); 1 1/2 cups strong coffee ((12 fl oz/360 ml)); 3/4 cup O'Driscolls Irish Whiskey ((6 fl oz/180 ml)); 3/4 cup cocoa powder ((3 oz/85 g), plus more for dusting); 1 1/3 cups dark brown sugar ((8 oz/225 g)); 1 cup granulated sugar ((8 oz/225 g)); 1 cup bittersweet chocolate ((6 oz/170 g), finely chopped); 3 large eggs (at room temperature); 2 teaspoons vanilla extract; powdered sugar (for serving (optional))

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This Decadent Irish Chocolate Whiskey Cake is a showstopper that blends rich, velvety chocolate with the warm, smoky notes of whiskey. Every bite offers a luscious, moist crumb and a deep, complex flavor that lingers on your palate.

Perfect for celebrations or cozy evenings, it’s a dessert that feels indulgent yet approachable. With just 25 minutes of prep and an hour in the oven, you’ll have a masterpiece that’s as impressive as it is delicious.

The cake’s smooth ganache glaze adds a glossy finish, while the subtle whiskey undertones elevate it to something truly special. Its texture is irresistibly tender, with a hint of warmth that makes it unforgettable.

Whether you’re a whiskey enthusiast or just love chocolate, this cake promises to delight your senses and leave everyone asking for seconds. In just 1 hour and 25 minutes, you can create a dessert that feels like pure luxury.

Ingredients for Decadent Irish Chocolate Whiskey Cake

2 cups (10 oz/284 g) all-purpose flour
1½ teaspoons baking soda
¾ teaspoon salt
½ teaspoon cinnamon
⅛ teaspoon ground cloves
1½ cups (12 oz/340 g) butter (unsalted, softened)
1½ cups (12 fl oz/360 ml) strong coffee (cooled)
¾ cup (6 fl oz/180 ml) O’Driscolls Irish Whiskey (or substitute with another Irish whiskey)
¾ cup (3 oz/85 g) cocoa powder (plus extra for dusting)
1⅓ cups (8 oz/225 g) dark brown sugar (packed)
1 cup (8 oz/225 g) granulated sugar
1 cup (6 oz/170 g) bittersweet chocolate (finely chopped)
3 large eggs (at room temperature)
2 teaspoons vanilla extract
Powdered sugar (optional, for serving)

Step-by-Step Instructions

Preheat the oven to 325°F (165°C). Butter a 9-inch (23 cm) springform pan, line it with parchment paper, butter the parchment, and dust lightly with cocoa powder. Tap out any excess and set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and cloves. Set aside.
In a large saucepan over medium heat, combine the butter, coffee, whiskey, cocoa powder, brown sugar, and granulated sugar. Cook, stirring occasionally, until the butter melts and the sugar dissolves. Remove from heat and let cool for 15 minutes.
After cooling, stir in the chopped chocolate, eggs, and vanilla extract until well combined.
Fold in the flour mixture gently until just combined. Avoid overmixing.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool completely in the pan. Once cooled, unlatch the sides of the springform pan and transfer the cake to a serving plate.
Dust with powdered sugar (if desired) before slicing. Serve with whipped cream or ice cream for an extra treat.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Perfect Pairings: Toppings and Sauces

Elevate your Decadent Irish Chocolate Whiskey Cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a boozy twist, drizzle a warm whiskey caramel sauce over each slice. Alternatively, a simple dusting of powdered sugar adds a touch of elegance without overpowering the rich flavors.

Storage Secrets: Keeping It Fresh

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving, or warm slightly in the microwave for a gooey treat.

Time-Saving Tips for Busy Bakers

Prep your ingredients ahead of time by measuring out the dry ingredients and chopping the chocolate the night before. Use a microwave-safe bowl to melt the butter and dissolve the sugars quickly, saving you time on the stovetop. These small steps can make the process smoother and faster.

Recipe Variations: Make It Your Own

Swap the bittersweet chocolate for semi-sweet or milk chocolate for a sweeter twist. If you’re not a fan of whiskey, substitute it with an equal amount of strong brewed coffee or even a splash of Irish cream liqueur. For a nutty crunch, fold in ½ cup of chopped walnuts or pecans before baking.

Essential Equipment for Success

A 9-inch springform pan is key for easy removal of this cake. Ensure you have parchment paper and cocoa powder on hand for lining and dusting the pan. A sturdy whisk and a large saucepan are also must-haves for combining the ingredients smoothly and efficiently.