Whiskey cake dessert cracked#
Whiskey cake dessert full#
Whiskey cake dessert pro#

Step 2 Spray a large bundt pan with nonstick cooking spray.

*Recipe loosely adapted from Ina Garten’s, in Cooking for Jeffrey. What’s on your holiday menu? Let me know in the comments below! I love to see what you’re making, so remember to tag your pics with #lionsbread After the cake is baked, let it cool completely, then turn it upside onto a serving plate.

Whiskey cake dessert pro#

PRO TIP: The trick to successfully removing the cake from the pan without sticking is to brush the pan with oil, then dust it with flour before pouring in the cake batter. I love to make this cake in a fancy bundt pan for the wow-factor! This is a must-bake for ALL of the holiday seasons. On the off-chance you have leftovers, make that steaming cup of coffee the next morning, slice off a little piece, and thank me later. It has a really tender crumb, and the flavors actually get better the day after it’s baked.

Whiskey cake dessert full#

This Honey Whiskey Cake is full of warm spices, notes of citrus, fragrant honey, and mellow whiskey. You eat it because it’s tradition, and the honey symbolizes the sweetness of the year to come, but it’s never that exciting. Honey Cake has a reputation for being a little blah, neither here nor there. So, I turned to Ina when my search began for the perfect Honey Cake for the Jewish New Year, Rosh Hashana. Now, Ina hardly needs an introduction, but she throws beautifully intimate dinner parties for friends, has impeccable style, and creates fool-proof, delicious, inspired recipes. This recipe is adapted from the Queen B…no, not who may be thinking of, rather the Barefoot Contessa, aka Ina Garten. Although I don’t usually add liquor to my baked goods, I make a big exception for this Honey Whiskey Cake. Pour over cake, or chill until needed.Fact: I love honey. Reduce speed to low and gradually stir in powdered sugar. In a stand mixer whisk the heavy cream and whiskey together on high until it begins to thicken slightly, about 2 – 3 minutes. Transfer cake to cooling wrack and let cool completely before cutting and serving.įor the Whiskey Spiked Chocolate Pudding Sauce – Baker by Natureġ cup heavy cream OR coconut cream (I’ve made it with both)ġ – 2 tablespoons whiskey (depends how much kick you want)

Whiskey cake dessert cracked#

Place pan in oven and bake until the top is slightly cracked and the middle no longer moves, about 40 – 45 minutes. Sprinkle with an additional 1/8 cup of sugar if you desire a crunchy lid. Pour batter into prepared pan and smooth top. Gradually beat in the remaining 1/2 cup sugar and beat until firm peaks form.Ĭarefully fold the egg whites into chocolate, stirring until incorporated. Using an electric mixer set to high speed, beat egg whites until very frothy. Carefully whisk the yolk mixture into the cooled chocolate mixture, mixing well. Add the whiskey, cocoa powder, vanilla, salt, 1/2 cup sugar, and the 2 unseparated eggs to bowl with yolks and whisk until mixture is smooth. Separate 4 of the 6 eggs, placing the egg whites and yolks in separate medium bowls. Melt butter and chocolate together in a small pan over medium – low heat, stirring almost constantly. Grease and flour a 9″ round cake pan (springform works best here) and set aside. Since I doubt I need to convince you guys you need a slice of chocolate cake spiked with whiskey (I don’t, right?), I’ll leave you with one more pic and wishes of a wonderful day! xoįlourless Chocolate Whiskey Cake with Chocolate Whiskey Pudding Sauce – Baker by Natureġ2 tablespoons unsalted butter, cut into small chunks and at room temperatureġ2 ounces bittersweet chocolate, chopped into small piecesġ/4 cup natural, unsweetened cocoa powder Oh, there’s whiskey in the cake, too! I don’t know what’s gotten into me lately, but I can’t stop myself from adding a splash of booze in my recipes. I think the whiskey pudding sauce helps give this an even more decadent feel since it’s light, creamy, and slightly boozed up thanks to a splash of whiskey!

I know this because chocolate cake in any season is a good thing. It’s also awesome if you’re in a colder climate. Plus, it’s best served cold, hence the “light-enough-to-eat-in-90-degree-temperatures” quote. The cake itself it pretty dense and utterly chocolatey, but since it’s SO intense, a small piece is all you really need. This flourless chocolate whiskey cake with chocolate whisky pudding sauce is the perfect combination of decadent meets light-enough-to-eat-in-90-degree-temperatures. No matter what the season – or hot high the temperature rises – there’s no doubt you’ll find me consuming chocolate right and left! My boyfriend relentlessly teases me over the fact that I keep truffles, cookies, and chocolate bars next to the bed… but I don’t care! I like my cocoa in close reach! We all have our things 😉