Ingredients
- 2 tbsp cocoa powder, for dusting
- 2 c all purpose flour
- 1 ¼ tsp baking soda
- ½ tsp salt
- 1 c butter, cubed
- 1 ½ c coffee, brewed
- ½ c Irish whiskey
- 1 c cocoa powder
- 2 c sugar
- 2 large eggs
- 1 tsp vanilla extract
Directions
Preheat oven to 325º. Butter and dust a Bundt pan with 2 tbsp. cocoa powder. Sift flour, baking soda and salt into a medium bowl; set aside.
In a saucepan over medium heat, combine butter, coffee, whiskey and cocoa powder. Heat until butter is melted. Whisk in sugar until thoroughly combined; remove from heat and allow to cool for 5 to 10 minutes.
In a large bowl, beat eggs and vanilla. Add cooled chocolate mixture to eggs and slowly add dry ingredients. Stir until thoroughly combined, being careful not to overmix. Pour batter into Bundt pan and bake for 40 to 50 minutes. Remove from oven and allow to cool completely (about 2 hours) before removing from pan.
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Recipe Ratings and Reviews
EASY & WONDERFUL! Make this Cake!!! this recipe will serve a large group who will thank you immensely:) I've made this recipe a few times over the years and it's fantastic! It fast and moist- doesn't need a frosting or glaze at all. Also very little cleanup and can be made without a mixer. I make it in a thin standard Bundt that I've had for 29 years. My tip would be to use REAL Irish whiskey such as Jameson. - Makes a big difference. You can go to ABC store and just purchase 2 or 3 airline bottles if you normally don't keep whiskey on hand.