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Chocolate Mocha Cake with Irish Whiskey

This chocolate mocha cake with Irish whiskey, is a dark chocolate cake made with ground almonds and coffee and drizzled with an Irish whiskey glaze.

So maybe the provenance of this recipe isn’t Irish per se. But a splash of Irish whiskey makes almost anything quite Irish in spirit, don’t you agree? Originally published April 21, 2004.Renee Schettler Rossi

Chocolate Mocha Cake with Irish Whiskey

  • Quick Glance
  • 30 M
  • 1 H
  • Makes one 8-inch cake


  • For the cake
  • 6 ounces semisweet chocolate (minimum 70% cocoa solids)
  • 4 tablespoons strongly brewed coffee, preferably a mocha or mocha java
  • 2 tablespoons Irish whiskey
  • 7 tablespoons raw sugar
  • 1/2 cup unsalted butter (4 oz), room temperature, plus more for the pan
  • 3 large eggs, preferably organic, separated
  • 1/2 cup freshly ground blanched almonds (2 1/2 oz)
  • A few drops natural almond extract
  • 6 1/2 tablespoons all-purpose flour, plus more for the pan
  • For the frosting
  • 2 ounces bittersweet chocolate
  • 2 tablespoons Irish whiskey
  • 1/4 cup unsalted butter, room temperature


  • Make the chocolate mocha cake
  • 1. Preheat the oven to 350°F (175°C). Adjust the oven rack to the center position. Butter and flour an 8-inch cake pan, tapping out any excess flour.
  • 2. Melt the chocolate in the top of a double boiler along with the coffee and whiskey. Remove the top pan and let the mixture cool.
  • 3. In a large bowl with a stand mixer or handheld electric mixer, beat together all but a tablespoon of the sugar with the butter until it is pale and fluffy, then beat in the egg yolks, 1 at a time.
  • 4. In another clean bowl, whisk the egg whites with a pinch of salt to soft peak stage. Then add the remaining 1 tablespoon sugar and beat until firm peaks form.
  • 5. Using a rubber spatula, blend the chocolate mixture into the creamed butter and sugar and then stir in the ground almonds and almond extract. Fold in a spoonful of the egg whites, followed by a spoonful of flour, and continue until it’s all blended in.
  • 6. Scrape the mixture into the cake pan and bake for 25 to 30 minutes. A skewer should come out clean. Cool in the pan for 10 minutes and then run a knife round the edge of the pan and turn the cake out onto a rack.
  • Make the Irish whiskey glaze
  • 7. Melt the chocolate and whiskey in the top of the double boiler until satiny smooth.
  • 8. Remove from the heat and beat in the butter, a tablespoon at a time. Stand the bowl over iced water and continue to beat until combined and almost but not quite as light and fluffy as buttercream. (If the butter and chocolate separate, add a little cream and whisk until the mixture comes together.) Spread the glaze over the cake, allowing it to dribble down the sides.

Chocolate Mocha Cake with Irish Whiskey Recipe © 2004 Tamasin Day-Lewis. Photo © 2004 istetiana. All rights reserved. All recipes and photos used with permission of the publisher.

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