Can One Get Drunk From a Piece of Cake?

Maybe not but you sure can come close with the Whiskey Soaked Chocolate Cake that DC Scotch Chick decided to make today. When it looks like this outside you need to find something to do inside. Especially when the mere hint of snow in the DC region means closing everything down (except the federal government).

So DC Scotch Chick decided to make a cake that looked like it too was covered in snow. And since she had been wanting to try this recipe out for some time AND had some leftover 100 Proof Springbank today was the day she had been waiting for. So what do you think? Does the cross-section of this cake look like the snow covered outdoors?

Since DC Scotch Gent was working from home today he got to sample the cake first. When DC Scotch Chick asked him for a review he said it gave him a great edge and made him very happy. Happy drunk or just happy? You'll have to make a cake of your own to find out.

Because the original recipe was an adaptation and DC Scotch Chick adapted the adaptation further she's going to declare the following recipe as her own. CA Scotch Chick will correct DC Scotch Chick if any legal blunders were made. Always good to have a lawyer for a partner.

Whisky Soaked Chocolate Cake

Yield: 10 to 12 servings

2 Tbsp. unsweetened cocoa powder

15 T. unsweetened cocoa powder mixed with 5 T. melted butter (will look like very dark melted chocolate) OR 5oz. unsweetened chocolate, melted

2 T. instant coffee granuals or 2T. instant espresso powder

1/2 c. scotch, whisky, or bourbon

1/2 c. Grand Marnier (can substitute another 1/2c. whisky)

½ tsp. kosher salt

2 cups granulated sugar

2 sticks (8 oz.) unsalted butter, softened, plus more for the pan

3 large eggs

1 Tbsp. vanilla extract

1 tsp. baking soda

2 cups all-purpose flour, plus more for the pan

Confectioners’ sugar, for garnish (optional)

1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees.

2. Put coffee and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whisky, Grand Marnier and salt; let cool.

3. Using an electric mixer, beat 1 cup butter and sugar until fluffy. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract and baking soda. Next mix in the cocoa/butter mixture or the melted chocolate, scraping down sides of bowl with a rubber spatula.

4. On low speed, beat in a third of the whisky mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whisky mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester/toothpick inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving. Garnished with confectioners’ sugar if you like and serve with a strong single malt, of course!

Bon Appetit!