The Irish Whiskey Layer Cake – A Sinfully Delicious Dessert
Let’s get down to the brass tacks without much ado. Whiskey and chocolates get on together like a house on fire. With that in mind, somebody decided to push it up a notch, and produce something which some might consider to be a dessert fiend’s dream – an Irish whiskey chocolate layer cake. Want to whip up one for yourself?
- 2 eggs, refrigerated
- ¼ tsp vanilla bean paste
- 1 ¾ cup all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ¾ cocoa powder
- 60gm dark chocolate
- 1 ¾ cups granulated sugar
- 2 ¾ cups powdered sugar
- A pinch of salt
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 1 cup coffee, hot
- 2 ¼ tsp espresso powder
- 250gm butter, unsalted
- 150ml heavy cream
- 1 cup Irish cream
- 120gm mascarpone
- ½ cup milk
- 1 ½ tsp Jameson
Preheat the oven to 3500F. While that happens, line 3 deep dish cake pans with butter paper or parchment. Blend together cocoa powder, flour, espresso powder, salt, baking powder and baking soda, and set aside. Whip together the eggs with vegetable till its combined well, slowly adding the sugar till the mixture begins to change color and turn pale. Pour in the milk, Irish cream and vanilla extract, followed by the remaining dry ingredients and coffee, stirring till it combines well. Divide the batter evenly, pour into each of the prepared pans, and bake for about 25-30 minutes till the cake is done.
For the buttercream, use an electric mixer to cream a portion of the butter with half a cup of powdered sugar and a pinch of salt, adding a teaspoon of Irish cream at a time till the mixture is fluffy.
For the frosting, use an electric hand blender to combine the heavy cream and powdered sugar till it takes on a frothy consistency. Add the mascarpone, vanilla bean paste and Irish cream till the mixture begins to form soft peaks. Set aside.
For the whiskey ganache, heat up the butter and remaining heavy cream up to a scald, and pour over the chopped up dark chocolate, allowing it to sit for about a minute. Stir in the Irish whiskey immediately.
The assembly is somewhat of an art. Begin by taking the cakes out of the oven and placing the first one on a cardboard stand. Spread half the Irish buttercream evenly over the top and mount the next cake on this layer, topping it with the remaining butter cream. Leave it inside the freezer for about 40 minutes to set. Remove from the freezer, set the last layer of the cake on top, cover with a generous layer of the spiked mascarpone frosting. Return the cake to the freezer for about another 40 minutes for the frosting to set. Once that’s done, take it out and heavily drizzle with the Irish whiskey ganache. Make it messy and serve straight up!
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