Chocolate Irish Whiskey Cake

This recipe reimagines the classic whiskey-spiked Irish coffee as a decadent mocha layer cake filled with coffee-whiskey whipped cream and topped with white and dark chocolate shavings.

For the cake layers

• 
  
  Unsalted butter for the pans
  
  


• 
  
  10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
  
  


• 
  
  2 cups granulated sugar
  
  


• 
  
  2-5/8 oz. (3/4 cup) unsweetened natural cocoa powder
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1-1/2 tsp. baking soda
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup canola oil
  
  


• 
  
  1-1/2 tsp. pure vanilla extract
  
  


• 
  
  1 cup hot coffee
  
  

For the coffee-whiskey whipped cream

• 
  
  1 Tbs. instant espresso granules
  
  


• 
  
  1/4 cup Irish whiskey, such as Jameson
  
  


• 
  
  3 cups heavy cream
  
  


• 
  
  3 Tbs. packed dark brown sugar
  
  

To finish the cake

• 
  
  1 4-oz. block semisweet chocolate (about 1-inch thick), at room temperature
  
  


• 
  
  1 4-oz. block white chocolate (about 1-inch thick), at room temperature
  
  

Make the cake

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line the bottoms with parchment. Butter the parchment.

In a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric hand-held mixer), briefly blend the flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Add the eggs, milk, oil, and vanilla and mix at low speed, scraping the bowl as necessary, until the mixture is thick and creamy, like chocolate frosting, about 5 minutes. With the mixer running, gradually add the hot coffee, mixing at low speed just until combined. The batter will be quite thin. Divide the batter equally among the pans.

Bake, switching positions and rotating the pans halfway through, until a tester inserted in the center of the cake comes out with only a few crumbs clinging to it and the center feels firm to the touch, 20 to 25 minutes. Let the cakes cool completely in the pans on racks.

Make the coffee-whiskey whipped cream

Clean and chill the mixing bowl and whisk attachment. In a measuring cup, stir the instant espresso into the whiskey until completely dissolved. In the chilled bowl, whip the cream, brown sugar, and whiskey mixture on medium-high speed until medium peaks form, 2 to 3 minutes.

Finish the cake

Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; peel off the parchment.

Transfer one layer to a cake plate and spread a third of the whipped cream on top, leaving a 1/2-inch border; repeat with the second layer. Put the top layer in place and spread the remaining whipped cream out to the edge.

To make the chocolate shavings, put a piece of waxed paper or foil on a baking sheet. Microwave each block of chocolate on medium power for 20 to 30 seconds to soften slightly, then draw a vegetable peeler along the chocolate bar’s edge, letting the curls fall onto the waxed paper. Make enough curls of both colors to top the cake generously, 1-1/2 to 2-1/2 oz. each. Refrigerate the shavings to make them easier to handle.

Arrange the shavings on top of the cake and serve.

Irish Coffee

This cocktail is always served in an Irish coffee cup, which is clear to show off the light cream against the dark coffee and has a handle to prevent burns from a hot glass. Warm the glasses by filling them with hot water and letting them sit for a few minutes before pouring out the water.

• 
  
  1/4 cup packed dark brown sugar
  
  


• 
  
  2 cups strong hot coffee
  
  


• 
  
  3/4 cup Irish whiskey, such as Jameson
  
  


• 
  
  3/4 cup heavy cream
  
  

Combine the brown sugar and 2 Tbs. water in a 1-quart saucepan and stir over low heat until the sugar is just dissolved. You’ll have 1/4 cup of syrup; depending on how sweet you like your Irish coffee, you may not need it all.

Pour 1/2 cup of the coffee, 3 Tbs. of the whiskey, and 2 to 3 tsp. of the brown sugar syrup into each of 4 warmed 6-oz. glass Irish coffee mugs.

In a medium bowl, beat the cream with a whisk just until it’s frothy and slightly thickened but does not yet hold a peak, about 1 minute. With a soup spoon, float about 3/4 inch of the lightly whipped cream on top of each coffee and serve immediately.

Chocolate Irish Whiskey Cake

This recipe reimagines the classic whiskey-spiked Irish coffee as a decadent mocha layer cake filled with coffee-whiskey whipped cream and topped with white and dark chocolate shavings.

For the cake layers

• 
  
  Unsalted butter for the pans
  
  


• 
  
  10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
  
  


• 
  
  2 cups granulated sugar
  
  


• 
  
  2-5/8 oz. (3/4 cup) unsweetened natural cocoa powder
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1-1/2 tsp. baking soda
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup canola oil
  
  


• 
  
  1-1/2 tsp. pure vanilla extract
  
  


• 
  
  1 cup hot coffee
  
  

For the coffee-whiskey whipped cream

• 
  
  1 Tbs. instant espresso granules
  
  


• 
  
  1/4 cup Irish whiskey, such as Jameson
  
  


• 
  
  3 cups heavy cream
  
  


• 
  
  3 Tbs. packed dark brown sugar
  
  

To finish the cake

• 
  
  1 4-oz. block semisweet chocolate (about 1-inch thick), at room temperature
  
  


• 
  
  1 4-oz. block white chocolate (about 1-inch thick), at room temperature
  
  

Make the cake

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line the bottoms with parchment. Butter the parchment.

In a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric hand-held mixer), briefly blend the flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Add the eggs, milk, oil, and vanilla and mix at low speed, scraping the bowl as necessary, until the mixture is thick and creamy, like chocolate frosting, about 5 minutes. With the mixer running, gradually add the hot coffee, mixing at low speed just until combined. The batter will be quite thin. Divide the batter equally among the pans.

Bake, switching positions and rotating the pans halfway through, until a tester inserted in the center of the cake comes out with only a few crumbs clinging to it and the center feels firm to the touch, 20 to 25 minutes. Let the cakes cool completely in the pans on racks.

Make the coffee-whiskey whipped cream

Clean and chill the mixing bowl and whisk attachment. In a measuring cup, stir the instant espresso into the whiskey until completely dissolved. In the chilled bowl, whip the cream, brown sugar, and whiskey mixture on medium-high speed until medium peaks form, 2 to 3 minutes.

Finish the cake

Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; peel off the parchment.

Transfer one layer to a cake plate and spread a third of the whipped cream on top, leaving a 1/2-inch border; repeat with the second layer. Put the top layer in place and spread the remaining whipped cream out to the edge.

To make the chocolate shavings, put a piece of waxed paper or foil on a baking sheet. Microwave each block of chocolate on medium power for 20 to 30 seconds to soften slightly, then draw a vegetable peeler along the chocolate bar’s edge, letting the curls fall onto the waxed paper. Make enough curls of both colors to top the cake generously, 1-1/2 to 2-1/2 oz. each. Refrigerate the shavings to make them easier to handle.

Arrange the shavings on top of the cake and serve.

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

• 
  
  1/4 cup granulated sugar
  
  


• 
  
  3 cups apple cider
  
  


• 
  
  4 cinnamon sticks, about 3-inch long each
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
  
  


• 
  
  1/2 Tbs. confectioners’ sugar
  
  


• 
  
  3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.