Decadent Chocolate Tipsy Whiskey Cake
Indulge in the rich, velvety flavors of this Decadent Chocolate Tipsy Whiskey Cake, a luxurious dessert that brings to mind the comforting nostalgia of holiday gatherings. With the deep and intense flavor of chocolate complemented by the warming notes of Irish whiskey, this cake is perfect for celebrations or a special treat after dinner. Moist, decadent, and slightly boozy, it’s a delightful way to indulge your sweet tooth while enjoying the sophisticated taste of whiskey. Top it off with a dollop of whipped cream to create an irresistible dessert that will leave you wanting more!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Chocolate cake mix
1 (18 1/4 ounce) package (Dry mix, no preparation needed)
Instant chocolate pudding mix
1 (3 1/2 ounce) package (Dry mix, no preparation needed)
Irish whiskey or Bourbon
3/4 cup (divided) (Liquid, no preparation needed)
Cooking oil
1/2 cup (Liquid, no preparation needed)
Jumbo eggs or extra-large eggs
4 (at room temperature) (Crack eggs, no further preparation needed)
Sugar
3/4 cup (Granulated, no preparation needed)
Butter or margarine
1/4 cup (Softened for mixing)
Water
1/4 cup (Liquid, no preparation needed)
Lemon juice
1 teaspoon (Freshly squeezed or bottled)
Whipped cream
to garnish (Prepare from fresh cream or use store-bought)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt or tube pan to ensure easy release once the cake is baked.
2
In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, 1/2 cup of Irish whiskey (or Bourbon), and cooking oil. Mix together until well combined.
3
Add the eggs to the mixture and beat with an electric mixer on medium speed for about 4 minutes, making sure to scrape down the sides of the bowl as needed.
4
Pour the batter into the prepared pan, smoothing the top with a spatula.
5
Bake in the preheated oven for approximately 45 minutes, or until a cake tester inserted into the center comes out clean.
6
While the cake is baking, prepare the whiskey syrup. In a small heavy saucepan, combine the sugar, butter (or margarine), water, and lemon juice. Gradually bring the mixture to a boil, stirring until the sugar has fully dissolved.
7
Once dissolved, remove the saucepan from the heat and carefully stir in the remaining 1/4 cup of Irish whiskey.
8
When the cake is nearly done, remove it from the oven and let it cool for 10 minutes. Carefully turn the cake out onto a cross made from two large sheets of aluminum foil. If using a Bundt pan, let the cake cool upside down.
9
Using a skewer, poke holes all over the top and sides of the hot cake.
10
Slowly drizzle the prepared syrup over the cake, allowing it to seep into the holes for maximum flavor. Be careful not to let too much syrup pool on the top.
11
Gather the foil around the cake and wrap it securely to help retain moisture.
12
The cake can be served after it has completely cooled, or store it overnight in an airtight container for enhanced flavor.
13
For longer storage, wrap the cake in foil and keep it in the refrigerator for several weeks, or in the freezer for up to six months. Serve with a generous dollop of whipped cream for added richness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Tipsy Whiskey Cake?
It is a rich, velvety dessert featuring deep chocolate flavors complemented by the warming notes of Irish whiskey or Bourbon.
What kind of whiskey should I use for this recipe?
The recipe calls for Irish whiskey or Bourbon, depending on your preference.
What size of chocolate cake mix is required?
You should use one 18.25-ounce package of chocolate cake mix.
Do I need to prepare the chocolate pudding mix beforehand?
No, the 3.5-ounce package of instant chocolate pudding mix should be used as a dry mix.
How many eggs are needed for the batter?
The recipe requires 4 jumbo or extra-large eggs at room temperature.
What temperature should I preheat the oven to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What type of pan is best for this cake?
A 10-inch Bundt or tube pan is recommended for this recipe.
How long should I beat the cake batter?
Beat the mixture with an electric mixer on medium speed for approximately 4 minutes.
How long does the whiskey cake take to bake?
The cake typically bakes for approximately 45 minutes.
How can I tell if the cake is finished baking?
Insert a cake tester into the center; if it comes out clean, the cake is done.
What ingredients are in the whiskey syrup?
The syrup consists of sugar, butter or margarine, water, lemon juice, and whiskey.
When do I add the whiskey to the syrup?
Remove the boiled sugar and butter mixture from the heat before stirring in the remaining 1/4 cup of whiskey.
How long should the cake cool before being turned out?
Let the cake cool in the pan for 10 minutes before turning it out onto aluminum foil.
Why should I poke holes in the cake?
Poking holes allows the whiskey syrup to seep deep into the cake for maximum flavor and moisture.
What is the best way to apply the syrup?
Slowly drizzle the syrup over the top and sides of the hot cake, ensuring it enters the holes.
Should the cake be wrapped in foil?
Yes, gathering foil around the cake and wrapping it securely helps retain its moisture.
Can I serve the cake immediately?
While it can be served once cooled, storing it overnight in an airtight container enhances the flavor.
How long can I store the cake in the refrigerator?
The cake can be kept in the refrigerator for several weeks if wrapped properly in foil.
Can this whiskey cake be frozen?
Yes, you can freeze the cake for up to six months.
What is the recommended garnish for this dessert?
A generous dollop of whipped cream is suggested to add richness when serving.
How much whiskey goes into the cake batter itself?
1/2 cup of Irish whiskey or Bourbon is mixed directly into the cake batter.
How much whiskey is used for the glaze?
1/4 cup of whiskey is used to create the syrup glaze.
Does the recipe require butter or oil?
It uses both: 1/2 cup of cooking oil in the batter and 1/4 cup of butter for the syrup.
What role does lemon juice play in the syrup?
One teaspoon of lemon juice is added to the syrup to balance the sweetness.
Do I need to grease the pan?
Yes, grease and flour the pan to ensure the cake releases easily after baking.
What should I use to poke holes in the cake?
A skewer is the ideal tool for poking holes all over the top and sides.
Is the syrup boiled?
Yes, the sugar, butter, water, and lemon juice are brought to a boil before adding the whiskey.
What if I use a Bundt pan?
If using a Bundt pan, let the cake cool upside down for 10 minutes before removing it.
How much sugar is needed for the syrup?
The whiskey syrup requires 3/4 cup of granulated sugar.
What type of oil is recommended?
The recipe calls for 1/2 cup of standard cooking oil.