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Dark Chocolate Whiskey Cake https://www.metro.ca/userfiles/image/recipes/gateau-au-chocolat-noir-et-whisky-10509.jpg PT30M PT50M PT1H20M
Cake:Preheat oven to 350°F (180°C).Line 10-inch (25 cm) springform pan with parchment paper or grease well; set aside.In saucepan set over hot, not boiling water, melt half of the chocolate.Stir in coffee, cocoa powder and whiskey until smooth. Let cool.Combine flour, baking soda and salt; set aside.Using electric mixer, beat together margarine, and granulated and brown sugars.Beat in eggs, one at a time, until fluffy; beat in vanilla.Stir in chocolate mixture alternately with flour mixture, beginning and ending with chocolate mixture.Fold in remaining chocolate chunks.Scrape into pan, smoothing top; bake for 40 to 50 minutes or until tester inserted in centre comes out clean.Glaze:In heatproof bowl set over gently simmering water, melt together chocolate, milk, whiskey, corn syrup and sugar until smooth.Let cool slightly; spread evenly over top of cake.Topping:Sprinkle with chocolate chunks and pecans.
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1 cup (250 mL) Hershey's chipits inspiratons 70% cocoa dark chocolate chunks, divided 1 1/2 cup (375 mL) brewed coffee, warm 1/2 cup (125 mL) cocoa powder 1/4 cup (60 mL) whiskey 3/4 cup (180 mL) Becel buttery taste or Becel original margarine 1 cup (250 mL) granulated sugar 2/3 cup (160 mL) packed brown sugar 3 egg 1 tsp. (5 mL) vanilla 2 cups (500 mL) all-purpose flour 1 1/2 tsp. (7 mL) baking soda 1/2 tsp. (2 mL) salt glaze: 1 cup (250 mL) Hershey' chipits inspirations 70% cocoa dark chocolate chunks 1/3 cup (80 mL) milk 2 Tbsp. (30 ml) whiskey 1 Tbsp. (15 mL) corn syrup 1 Tbsp. (15 mL) granulated sugar topping: 1/4 cup (60 ml) Chipits dark chocolate chunks 1/4 cup (60 mL) chopped toasted pecans
Dark Chocolate Whiskey Cake

Dark Chocolate Whiskey Cake

Rate this recipe
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1
serving
0:30
Preparation
0:50
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    Hershey's chipits inspiratons 70% cocoa dark chocolate chunks, divided
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  • 1 1/2 cup
    (375 mL)
    brewed coffee, warm
  • 1/2 cup
    (125 mL)
    cocoa powder
  • 1/4 cup
    (60 mL)
    whiskey
  • 3/4 cup
    (180 mL)
    Becel buttery taste or Becel original margarine
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  • 1 cup
    (250 mL)
    granulated sugar
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  • 2/3 cup
    (160 mL)
    packed brown sugar
  • 3
    egg
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  • 1 tsp.
    (5 mL)
    vanilla
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  • 2 cups
    (500 mL)
    all-purpose flour
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  • 1 1/2 tsp.
    (7 mL)
    baking soda
  • 1/2 tsp.
    (2 mL)
    salt

  • glaze:
  • 1 cup
    (250 mL)
    Hershey' chipits inspirations 70% cocoa dark chocolate chunks
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  • 1/3 cup
    (80 mL)
    milk
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  • 2 Tbsp.
    (30 ml)
    whiskey
  • 1 Tbsp.
    (15 mL)
    corn syrup
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  • 1 Tbsp.
    (15 mL)
    granulated sugar
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  • topping:
  • 1/4 cup
    (60 ml)
    Chipits dark chocolate chunks
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    CADBURY ASSORTED FUN TREATS

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    45 un WHILE QUANTITIES LAST


    HOSTESS OR OLD DUTCH HALLOWEEN CHIPS

    HOSTESS OR OLD DUTCH HALLOWEEN CHIPS

    $9.99 ea.

    40 - 45 COUNT


    MARS FUN SIZE ASSORTED HALLOWEEN CHOCOLATE

    MARS FUN SIZE ASSORTED HALLOWEEN CHOCOLATE

    $10.99 ea.

    50 un. WHILE QUANTITIES LAST


    FREE 2B CHOCOLATE

    FREE 2B CHOCOLATE

    $7.99 ea.

    119 g SELECTED VARIETIES


    LINDT SWISS CLASSIC CHOCOLATE

    LINDT SWISS CLASSIC CHOCOLATE

    2 for $7.00

    100 g SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    chopped toasted pecans
Imprimer ma sélection

Preparation

Cake:

Preheat oven to 350°F (180°C).

Line 10-inch (25 cm) springform pan with parchment paper or grease well; set aside.

In saucepan set over hot, not boiling water, melt half of the chocolate.

Stir in coffee, cocoa powder and whiskey until smooth. Let cool.

Combine flour, baking soda and salt; set aside.

Using electric mixer, beat together margarine, and granulated and brown sugars.

Beat in eggs, one at a time, until fluffy; beat in vanilla.

Stir in chocolate mixture alternately with flour mixture, beginning and ending with chocolate mixture.

Fold in remaining chocolate chunks.

Scrape into pan, smoothing top; bake for 40 to 50 minutes or until tester inserted in centre comes out clean.

Glaze:

In heatproof bowl set over gently simmering water, melt together chocolate, milk, whiskey, corn syrup and sugar until smooth.

Let cool slightly; spread evenly over top of cake.

Topping:

Sprinkle with chocolate chunks and pecans.

Source : Hershey Canada

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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