“Whiskey in the Jar” Chocolate Cake
This cake is a great pairing of chocolate and whiskey. It’s also a very moist cake because it’s flourless, which in addition makes it gluten free. If you’ve never had flourless cake before you are in for a treat. It’s a mushy, fudgy, cake-like decadence with a paper thin crispy crust. Need we say more? This recipe has a simple buttercream frosting spiked with a little more whiskey (you’re welcome) for the topping.
Be sure to set aside a little of that whiskey for a tipple to be poured over one of our handcrafted whiskey stones. They chill without diluting. There’s no better way to reward yourself than with some warm whiskey jar cake and a slightly-chilled dram. Cheers!
1 stick butter
8 oz chocolate pieces (chopped fine) or small chips, semi-sweet
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup whiskey
4 oz shortening
4 oz softened butter
1 lb powdered sugar
2 tablespoons whiskey
In a double boiler, or in the microwave, melt butter and chocolate together. Stir well. Let cool. 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. Pour into 4 pint jars that have been sprayed well with non-stick spray. Bake at 350 degrees for 30 – 40 minutes, or until cakes pass the toothpick test.
Cream softened butter and shortening in stand mixer with wire attachment. Add sugar. Mix on low until combined. Turn mixer to high. Add a little of the milk or whiskey at a time, until icing is light and fluffy. Refrigerate until ready to use.
Makes 4 large servings. Note: All the whiskey does NOT cook out of this cake (again, you’re welcome).