Chew on This | Firewhiskey Cake

Happiness can be found, even in the darkest of times, if one only 

remembers to turn on the light.

~ Albus Dumbledore

I think we all know how this is going to end....

We did it, we bashed them,
wee Potter's the one,
And Voldy's gone moldy,
so now let's have fun!

~ Peeves

Yes indeed! Let's celebrate....with boozy cake ☺

The celebration of victory over Voldemort has begun! 

Without question, this amazingly delicious Firewhiskey Cake should be served. 

Intense chocolate flavor collides with the warmth of whiskey. Slather with cool whiskey whipped cream on top or on the side, and your celebration will be nothing short of splendid!

Cares

Here's the recipe:

Firewhiskey Cake

(adapted from epicurious)

Cake:

1/2 cup whiskey

1 C butter (two sticks)

1 1/4 C unsweetened cocoa powder, plus extra for dusting baking pan

1 1/4 C strong, brewed coffee

2 C granulated sugar

2 C flour

1 t baking soda

1/2 t salt

1 1/2 t vanilla

2 eggs

Whiskey Whipped Cream:

1 C heavy cream, very cold

3 T granulated sugar

1 T whiskey

Preheat oven to 325℉. Prepare a bundt pan or 9" spring form pan by greasing with butter and then dusting with extra cocoa powder.

In a sauce pan, over medium-low heat, combine your whiskey, butter, cocoa powder and coffee. Stir until butter is melted. Take sauce pan off of the heat and then add your granulated sugar and whisk until all the sugar has dissolved. Transfer chocolate whiskey mixture to a mixing bowl to cool for about 5 minutes.

While the chocolate whiskey mixture is cooling, in a bowl, combine your flour, baking soda and salt. Also, in another, small bowl, whisk together your eggs and vanilla.

Next, while whisking, pour your egg mixture into the slightly cooled chocolate whiskey mixture. Next, add your flour mixture and whisk until just combined. Pour your batter into your prepared baking pan and bake until a wooden testing skewer comes out clean - 45-50 minutes. Allow cake to cool 30 minutes before serving.

While cake is baking you can prepare the whiskey whipped cream. Pour your cold cream into a mixing bowl and using a hand or stand mixer, start mixing on medium speed. Slowly add your sugar and whiskey and then turn mixer speed up to high. Stop mixing once the cream has been whipped into soft peaks. Cover bowl with plastic wrap and place whipped cream in the refrigerator until you are ready to serve your cake.

Enjoy!


Linking up to...
Sweet Treats Thursday, Sweet Tooth Fridays, Whipperberry, Sweets for a Saturday, 
Monday, Mmmm....Dessert