clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Whiskey Cake - Food Gypsy

Chocolate Irish Whiskey Cake

  • Author: Cori Horton
  • Total Time: 1 hour 15 minutes
  • Yield: 1 - 8 inch cake 1x


A dense, rich chocolate cake spiked with good Irish Whiskey for a very adult approach to dessert. Chocolate Irish Whiskey Cake warms the belly on St. Patrick’s Day, or any time you feel the desire for a little boozy finish to your sweet tooth.



1/2 cup Irish Whiskey
6 ounces bittersweet (70% cocoa) chocolate, chopped
1/3 cup espresso (or strong coffee)
1/3 cup toasted, ground walnuts
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1/2 Cup sugar
3 Eggs, separated

Chocolate Ganache

3/4 cup whipping cream
6 ounces bittersweet chocolate, chopped


  1. Preheat oven to 350⁰F (180⁰C). Butter and sugar coat 8-inch springform pan. Set aside in fridge to cool.
  2. In sauce pan, bring 1/2 cup of whiskey to boil, reducing by half (approximately 3 minutes). Transfer to metal bowl, add chopped chocolate and espresso. Place bowl over sauce pan of simmering water and stir until mixture is smooth, about 2 minutes. Remove bowl from hot water and reserve.
  3. In small bowl mix together flour, walnuts and salt – reserve.
  4. Using electric mixer. Beat butter, sugar and vanilla until light and fluffy. Beat in egg yolks, one at a time, mixing well after each. Gently fold in chocolate mixture with spatula.
  5. Using clean, dry attachments use electric mixer to beat egg whites to stiff peaks. Fold 1/3 egg whites and 1/3 flour mixture into chocolate batter, follow in same manner, mixing 1/3 at a time until batter is mixed. Transfer into prepared pan, gently smoothing the top with a spatula.
  6. Bake in centre of 350⁰F (180⁰C) oven until tester inserted into center of cake comes out clean — approximately 30 – 35 minutes.
  7. Cool on rack for 10 minutes, and then move to fridge to chill for 20 minutes.
  8. For ganache: Heat cream in a saucepan over medium heat and bring to a boil. Remove from heat and add chopped chocolate. Allow to melt slightly then stir until glossy and smooth. Spread over chilled cake to approximately 1/4 inch thick. Then refrigerate again to set (15 minutes), then remove springform collar. Serve. Consume.


What to do if you have leftover ganache? Allow to cool, roll into balls and cover in cocoa and you’ve got TRUFFLES. Or, eat with a spoon. (It’s just what I’ve read…)

  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Modern

Keywords: Chocolate Irish Whiskey Cake, Chocolate Whiskey Cake