One Bowl Fudgy Whiskey Chocolate Cake
User Reviews
5
One Bowl Fudgy Whiskey Chocolate Cake
Description
The One Bowl Fudgy Whiskey Chocolate Cake blends hot coffee and whiskey in the wet ingredients to enhance the chocolate intensity and add complexity. The batter contains buttermilk for moisture and a mix of cocoa powder, flour, and leaveners for a tender but dense crumb. Chopped semi-sweet chocolate is folded in to create pockets of melted chocolate throughout the cake.
After baking in an 8×8 pan until just set, the cake is cooled before spreading a chocolate ganache. The ganache is made by melting semi-sweet chocolate with heated heavy cream and Irish cream liqueur, then cooled to a spreadable consistency. Topping with marshmallows adds a whimsical touch, complementing the rich chocolate flavors.
This cake works well for celebrations or anytime a decadent dessert is desired. The whiskey and Irish cream add adult notes that balance the sweetness and richness of the chocolate.
Ingredients
- 1/2 cup coffee hot
- 6 tablespoons butter unsalted
- 2 egg large
- 1/2 cup buttermilk
- 1/4 cup Irish whiskey
- 2 teaspoons vanilla extract
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate chopped
chocolate ganache frosting
- 10 ounces semi-sweet chocolate chopped
- 1 cup heavy cream
- 1/4 cup Irish cream liqueur Bailey’s brand
- marshmallows Lucky Charms brand, for topping
Instructions
- Preheat the oven to 350 degrees F. Grease an 8×8 inch pan with butter and set aside. In a measuring cup, whisk the hot coffee and butter until the butter melts, then set it aside until ready to use.
- In a large bowl, whisk together the eggs, buttermilk, whiskey and vanilla extract. Stir in the sugar, flour, cocoa, baking powder, soda and salt. Once it’s about halfway mixed, pour in the coffee/butter mixture and stir until you have a smooth batter. Stir in the chopped chocolate. Pour the batter into the greased pan and bake for 25 to 30 minutes, or until the cake is just set in the middle. Let cool completely before frosting.
chocolate ganache frosting
- Place the chocolate in a bowl. Heat the heavy cream and irish cream in a small saucepan over low heat until it just bubbles around the edges. Pour the cream over the chocolate and let it sit for a minute, then stir continuously until the chocolate melts into the cream and comes together. Let sit for one hour at room temperature, then spread the ganache all over the cake. It will be THICK! Top with the marshmallows if desired. If you make the cake ahead of time (like the night before or morning of), add the marshmallows right before serving – in which case you may need to press them into the ganache so they hold. The marshmallows will stay crunchy for about 4 to 6 hours – after that they start to soften a bit.
Notes
- This recipe is adapted from Food and Wine.
- Ensure the cake is fully cooled before applying the ganache for best texture and finish.
- Use good-quality semi-sweet chocolate for the batter and ganache to enhance flavor.
- Marshmallows can be replaced or omitted depending on preference.
User Reviews
Overall Rating
5
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