This was my birthday cake this year.
Yes. I made my own birthday cake. I know you’re supposed to let other people take care of this kind of stuff, but it was such an interesting cake! I couldn’t let someone else make it before I got a chance!
I got this very interesting recipe from my mom. She emailed it to me saying:
This recipe sounded interesting because the person who sent in the recipe said the combo of the black pepper, chocolate and coffee gives great depth to the flavor. The person at the NY Times said she couldn’t stop eating it.
How could I pass up making this cake?
For my birthday, I met up with some friends at a cider bar near my house and I brought the cake to share. At the end of the night I had a couple slices of cake left over and I offered it to the bartenders. They took a small slice, and one of my friends said he saw them picking at the crumbs left on the napkin.
So I guess what I’m trying to say is that this is a good cake recipe.
It’s a rich and dense cake and (I think) tastes best after it comes to room temperature. However, you’ll be tempted to eat it warm. The whiskey in the cake comes through in waves, sometimes you’ll taste it in a bite, other times you won’t.
Whipped cream would make a lovely addition to the cake, and powdered sugar off sets the pitch black color of the cake nicely.
Chocolate Whiskey Cake
12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan
85 grams unsweetened cocoa powder
1 1/2 cups brewed strong coffee (I used stumptown coffee)
1/2 cup whiskey
200 grams granulated sugar
156 grams light brown sugar
240 grams all-purpose flour
8 grams baking soda
3 grams fine sea salt
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
3 large eggs
2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
Powdered sugar, for serving