Irish Chocolate Whiskey Cakes
Happy St. Patrick's Day!
Another recipe from In An Irish Country Kitchenby Clare Connery, this time for Chocolate Whiskey Cake. Her recipe is for one large cake and the book includes a lovely photograph of her beautiful cake, decorated with heavy cream and chocolate shavings.
I decided to make lots of little cakes using a mini muffin pan. I wanted delicious little mouthful cakes and also wanted to make two versions — with and without the whiskey. That way the kids could enjoy them too.
The cake is made with eggs, sugar, cocoa, and self-raising flour - no butter. The whiskey versions are cut in half and sandwiched back together with apricot jam and whiskey. The cakes are then covered in a chocolate whiskey cream. In the picture above, the frosting was still wet, but it sets to be a chocolate coating. I made the biggest mess ever frosting these babies, but it was so worth it!
These little cakes tasted absolutely divine. Although I put a lot more whiskey on the cakes than the recipe called for, its undetectable. But who cares? These send you straight to chocolate heaven!
Here's the recipe for the chocolate whiskey cream:
8 oz semi-sweet chocolate chips
1 tbsp butter
1 tbsp whiskey
1 tbsp heavy cream
1 small egg, beaten (I used 3/4 of a large egg)
Melt the chocolate chips in a bowl over a saucepan of boiling water. Add the butter and mix well. Add the whiskey and mix. Take off the heat. Add the cream and beaten egg together and stir like crazy until the mixture is smooth. Spoon over cakes covering the top and sides. Allow to cool and then put in the fridge to set (20 mins minimum). Keep cakes in the fridge.