Indulge in Decadence: Irish Whiskey Chocolate Cake Recipe

Fellow food enthusiasts, it’s your boy Gary V coming at you with a decadent and indulgent recipe fit for the finest of occasions. I’d like to introduce you to the Irish Whiskey and Chocolate Cake, a dessert so rich and flavorful that just one bite will have you feeling like a leprechaun dancing on a rainbow.

Now, let me tell you what makes this recipe special. The classic combination of chocolate and whiskey is elevated to new heights with the addition of Irish cream, giving every slice a velvety smoothness you won’t find in any other chocolate cake. And let’s not forget about the Guinness chocolate stout that provides an earthy depth of flavor that pairs perfectly with the whiskey notes.

But this cake isn’t just meant for St. Patrick’s Day celebrations (although it is perfect for those too). It’s a versatile dessert that can be served at any gathering or celebration where decadence and indulgence are necessities. Trust me when I say that this cake will make you the star of any party.

So, are you ready to take your dessert game to the next level? Gather your ingredients and follow along because I promise you won’t regret it.

Why You’ll Love This Recipe

Irish Whiskey and Chocolate Cake
Irish Whiskey and Chocolate Cake

This Irish Whiskey and Chocolate Cake Recipe is a cake lover’s dream come true. It’s the perfect dessert for any occasion, from a dinner party to a cozy night in. But what makes this cake so special?

Let me tell you, my friend. This is not just any chocolate cake; it has a delicious twist of Irish whiskey that makes it irresistible. The bittersweet chocolate cuts through the richness of the Irish cream, making each bite satisfyingly indulgent.

But what really elevates this recipe to the next level is the inclusion of fine sea salt and instant espresso powder. These two ingredients enhance the flavors of both the chocolate and whiskey, creating a truly unforgettable taste experience.

And if you think whiskey and chocolate aren’t a match made in heaven, let me tell you – they are! This Irish Whiskey and Chocolate Cake Recipe is testament to that fact. The earthy notes from the whiskey perfectly complement the rich, sweet flavors of the bittersweet chocolate.

So trust me when I say that once you try this Chocolate Irish Whiskey Cake, you will fall in love with it just like I did. It’s simply irresistible!

Ingredient List

 A slice of heaven with a kick of Irish Whiskey
A slice of heaven with a kick of Irish Whiskey

Irish Whiskey and Chocolate Cake Recipe Ingredient List

Here are the ingredients you’ll need to make this decadent Irish whiskey and chocolate cake recipe:

  • 2 cups all-purpose flour
  • 2 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 2 sticks unsalted butter, cut into 1-inch pieces, at room temperature
  • ¾ cup Irish whiskey
  • 1 cup chocolate stout (or another stout beer)
  • 8 oz. bittersweet chocolate, finely chopped

In addition to these main ingredients, you’ll also need some pantry staples like unsalted butter and vanilla extract to prepare the batter.

The Recipe How-To

 Chocolate cake gets Irish-approved
Chocolate cake gets Irish-approved

Preheat Your Oven and Prepare the Pan

First, preheat your oven to 350 degrees Fahrenheit. Then butter a 9-inch cake pan and dust the bottom with flour. If you want to make a layer cake, this recipe will make two 9-inch rounds. Line them with parchment paper or wax paper and then grease and flour them too.

Melt the Chocolate

Melt 8 oz of chopped bittersweet chocolate in a double boiler over hot, not simmering water, stirring frequently until it is smooth. Once melted take the bowl off the heat.

Mix the Dry Ingredients

In a separate bowl, whisk together 2 cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 2 tablespoons of instant espresso powder, and 1 teaspoon of fine sea salt.

Cream the Butter

Using a stand mixer or hand-held electric mixer, cream 4 sticks (1 pound) of unsalted butter cut into 1-inch pieces until pale yellow, gradually adding in 3 cups of granulated sugar. Stop occasionally to scrape down the sides with a spatula to ensure even mixing.

Add Eggs and Whiskey

Add each egg into the mixture one at a time ensuring that the egg is well incorporated before adding another. Then mix in 1 ¼ cups Irish whiskey and ¾ cup chocolate stout on medium speed until just combined.

Incorporate Dry Ingredients Mixture

Once mixed through, reduce speed to low and incorporate dry ingredients mixture by dividing it into three batches alternating with 1 cup buttermilk, beginning and ending with the dry mixture.

Bake the Cake

Divide batter between prepared pans filling each one about ⅔ full.Bake cakes in middle of oven until tester inserted into center comes out clean; about 25-30 minutes for a sheet cake or around 50-55 minutes for the layer cakes.

Cool cake

Once baked to perfection, cool them in the pan and transfer them onto a wire rack to cool completely.

Make Chocolate Whiskey Glaze

Meanwhile, make the chocolate whiskey glaze by melting 6 oz of chopped dark chocolate and ½ cup of heavy cream and ¾ cup Irish whiskey in the top of a double boiler over hot water, stirring until smooth. Take it off the heat and let it rest so when applied its consistency is not too runny.

Leveled Cake

Level the cake using a sharp serrated knife if required(it might be required if baking sheet is used instead of round pans).

Apply Glaze

Apply roughly two-thirds of the whiskey glaze, reserving one-third for serving, to top and sides of cake. Transfer it t to a cake stand or plate.

You can choose to stop here if you want your cake to have just glaze or go ahead with these optional steps.

Prepare Baileys Mousse Topping

Whisk together

Substitutions and Variations

 A perfect dessert for St. Patrick's Day
A perfect dessert for St. Patrick’s Day

This Irish Whiskey and Chocolate Cake Recipe is already great but there’s always room for improvising and making it your own. Here are some substitutions and variations you can make with this recipe:

– Bittersweet Chocolate: If you don’t have bittersweet chocolate, you can use semisweet or dark chocolate as well. These will add a different flavor profile to the cake but still work as a perfect substitute.

– Irish Whiskey: The star of the show, but if you don’t have Irish Whiskey, you can use any other whiskey such as bourbon or scotch. It will affect the taste slightly, but not so much that it will ruin the overall flavor of the cake.

– Espresso Powder: For those who don’t like coffee flavor, this can be substituted with Cocoa Powder or Ovaltine to add a luscious chocolatey taste.

– Flourless Cake: To make a flourless chocolate cake variation, leave out the all-purpose flour and add one additional egg instead.

– Layer Cake: By splitting this recipe into two pans instead of one large pan, makes it easier to create a layered cake once baked. Follow through with frosting between each layer.

– Baileys Mousse Filling: Create a Baileys Mousse filling by mixing Baileys Irish Cream with whipped cream and sandwiching it between 2 layers of cake.

With these substitutions and variations, your Irish Whiskey and Chocolate Cake Recipe will transform into one of many new desserts. What’s more exciting than trying trade-offs in desserts? Get creative!

Serving and Pairing

 Chocolate and Whiskey - a match made in dessert heaven
Chocolate and Whiskey – a match made in dessert heaven

When it comes to serving this delicious Irish Whiskey and Chocolate Cake, there are many ways to add some extra flair to your presentation. You can begin by cutting the cake into slices or squares, depending on your preference. For a more elegant touch, try garnishing each slice with a dusting of cocoa powder, chopped pistachio nuts or fresh berries. I personally recommend pairing this cake with a piping hot cup of coffee or a glass of ice-cold milk. The subtle notes of Irish whiskey and the rich bittersweet chocolate flavor perfectly complements the taste of a robust coffee, while the milk accentuates the creaminess of the cake.

Another great way to serve this treat is by adding some Bailey’s mousse on top of each slice, providing an even richer and creamier texture to your cake. To make the mousse recipe, simply whisk together 3 tablespoons of Bailey’s Irish Cream with 2 cups of heavy whipping cream until soft peaks form. Be careful not to overmix as it may turn to butter.

For special occasions such as St. Patrick’s Day or birthdays, you can also opt for some frosting and glaze options for that extra sweet kick. Top your cake with whipped cream frosting infused with 1/4 cup of whiskey for that tipsy effect or a dark chocolate ganache made by melting 12 tablespoons unsalted butter in a saucepan over medium heat then adding 8 oz dark chocolate and 3/4 cup plus 2 tablespoons whiskey before pouring it over the cooled cake.

In conclusion, this scrumptious dessert is perfect for satisfying anyone’s sweet tooth and pairs well with many beverages and toppings. Whether you’re hosting a dinner party or just looking for something sweet after dinner, this recipe is sure to impress everyone who tries it!

Make-Ahead, Storing and Reheating

 When chocolate and whiskey collide, magic happens
When chocolate and whiskey collide, magic happens

This chocolate and Irish whiskey cake recipe is ideal for making ahead of time, as it allows the flavors to develop even more. The cake can be made up to 2 days in advance and stored in an airtight container at room temperature or in the fridge. When ready to serve, bring the cake to room temperature before slicing.

If you want to make the cake layers ahead of time, wrap them individually with plastic wrap and store them in the fridge for up to 3 days. When you’re ready to assemble the cake, simply unwrap them and let them come to room temperature before frosting.

The whipped cream can be made 1 day in advance and stored in the fridge until needed. Just be sure to whip it again briefly before using.

The glaze can also be made ahead of time and stored in an airtight container in the fridge for up to 2 days. When ready to serve, simply melt it again slowly over low heat until it’s pourable.

Leftover cake can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Reheat individual slices in the microwave for about 20 seconds or until warm.

Overall, this recipe is perfect for those who love a deliciously indulgent dessert that can also be made ahead of time for convenience. It’s a great choice if you’re hosting a party or just want something that’s easy to put together on busy days.

Tips for Perfect Results

 Cake infused with Irish spirit
Cake infused with Irish spirit

Now that you’ve got all the ingredients and exact measurements on hand, let me share with you some tips that will help you go from making an average cake to creating a masterpiece. Here are some tips for ensuring perfect results when preparing your Irish Whiskey and Chocolate Cake recipe.

First, make sure your bittersweet chocolate is of high quality. The better the quality of the chocolate, the tastier the cake will be. I always advise investing in good quality ingredients when making desserts, and this is no different. You can also experiment with different types of chocolate, such as dark or milk chocolate, depending on your personal preference.

Next, use room temperature eggs and unsalted butter to ensure proper mixing of the ingredients. If the eggs are cold or the butter is not softened, it might cause clumping or uneven mixing which may result in a less than favorable texture.

When mixing dry ingredients together, always sift them first to remove any lumps or clumps and to evenly distribute them throughout the batter. This ensures that the cake is smooth textured and evenly baked.

When it comes to baking cakes, it’s important to keep an eye on them while they’re in the oven. Ovens vary in temperature accuracy, so check your cake from time to time by inserting a toothpick into its center- if it comes out clean without any batter sticking to it-the cake is done.

Lastly, Irish Whiskey is one of the main ingredients of this recipe. Adding too much Irish whiskey can overpower the flavoring of other ingredients, so add just enough for a subtle taste rather than making it overpowering.

Follow these simple tips and you’ll have a delicious Irish Whiskey and Chocolate Cake ready in no time!

Bottom Line

In conclusion, this Irish Whiskey and Chocolate Cake recipe is not just any ordinary cake. It is a delightful dessert that combines the rich flavors of bittersweet chocolate and Irish whiskey, creating a decadent and unforgettable treat for any occasion. With its moist texture and irresistible taste, this cake has become a staple in many households and events.

Whether you’re celebrating St. Patrick’s Day or just looking for a new dessert recipe to try out, this cake is sure to impress your guests and satisfy your sweet tooth. So go ahead, make this delicious cake recipe today, and enjoy the irresistible taste of chocolate mixed with the smooth flavor of Irish whiskey. Trust me, it’ll be one of the best decisions you’ll make today!

Irish Whiskey and Chocolate Cake

Irish Whiskey and Chocolate Cake Recipe

Oooh! This is decadent and devilish. It is a pretty cake, that is good for parties. I like to serve it around the holidays.
Course Dessert
Cuisine Irish
Keyword < 4 Hours, Dessert, St. Patrick's Day
Prep Time 25 minutes
Cook Time 2 hours
Calories 373.4kcal


  • 1/2 cup Irish whiskey, plus
  • 2 tablespoons Irish whiskey
  • 6 ounces bittersweet chocolate, chopped (70% cocoa)
  • 2 teaspoons instant espresso powder, dissolved in 6 tablespoons hot water
  • 1/3 cup blanched almond, lightly toasted (about 2 ounces)
  • 6 tablespoons all-purpose flour, divided
  • 3/4 cup unsalted butter, room temperature, divided
  • 7 tablespoons vanilla sugar, divided
  • 3 large eggs, separated
  • 1 pinch fine sea salt


  • Position rack in center of oven and preheat to 350°F Butter and flour 8-inch-diameter spring form pan.
  • Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor.
  • Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.
  • Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake.
  • DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.


Serving: 120g | Calories: 373.4kcal | Carbohydrates: 7.8g | Protein: 6g | Fat: 29.6g | Saturated Fat: 15.7g | Cholesterol: 166.8mg | Sodium: 60.4mg | Fiber: 1g | Sugar: 0.7g

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