Whiskey Chocolate Cake

For Matt’s birthday, I made him a cake. This cake was full of whiskey, and I mean full. It’s also really chocolatey, and the whiskey keeps it moist. Basically it’s a great little cake, but if you do not care for booze, or don’t care for this particular booze, it’s not for you.

It comes from Over the Hill and on a Roll, where it was a bundt cake. I don’t have a bundt cake pan, but I remember reading on Dragon’s Kitchen that you could halve bundt cakes to get loaf cakes, so I halved the recipe and it worked out perfectly.

Whiskey Chocolate Cake

Ingredients
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
2.5 oz unsweetened chocolate
2 tbsp instant espresso powder
1 tbsp cocoa powder (the original recipe specified that it should be unsweetened… is there sweetened cocoa powder floating around out there? I mean other than the kind you use to make hot chocolate? Surely nobody thinks of baking with that?)
1/2 cup whiskey… for the cake, how much you have for yourself is up to you
1 cup sugar
1 1/2 eggs – I hate that too, but just beat the second egg a bit and use half of that.
1/2 tbsp vanilla
1/2 tsp baking soda
boiling (or at least very hot) water

Method
Preheat oven to 325.
Grease and flour a loaf pan.
Melt the chocolate in the microwave (or I suppose you could use a double boiler, if you’re fancy).
Put the espresso powder and cocoa powder in a heat-safe measuring cup and add boiling water until it comes up to the 1-cup mark, and stir to dissolve everything.
Stir in the salt and whiskey.
Using a stand mixer with the paddle attachment, cream the butter until it is light and fluffy.
Cream in the sugar.
Beat in the eggs one at a time.
Add the vanilla, baking soda, and melted chocolate, beating well.
Turn the beater down to low and add in first a third of the whiskey mixture, then a third of the flour, and so on alternating until it’s all in.
Pour into the loaf pan and smooth out the top.
Bake for 55 minutes or until a toothpick comes out clean.
Cool in the pan on a rack for 15 minutes, then unmold it and sprinkle more whiskey over it while it’s still warm.

Enjoy – but don’t drive after eating it!

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