Easy Holiday Dessert Recipe: Irish Whiskey Cake
It’s possible that yesterday you found out what a poor baker I am. That’s o.k. because I’ve come up with strategies to get around the problem. For instance, when we celebrated “Pretend Christmas” with my in-laws who were visiting from the UK last week I whipped up a very easy holiday dessert recipe: This Irish Whiskey Cake.
The idea behind the cake comes from a recipe in the most recent issue of Fine Cooking Magazine. You can get the full-on recipe for the cake here.
I made it simpler by using a cake mix. I also dusted the top of the cake with cocoa instead of spending time making all those chocolate curls. The result was a stunningly delicious holiday dessert that all the adults loved (find out how I adapted the recipe for the kids below).
While they were baking, I made a small batch of whipped cream that didn’t contain any booze, just a bit of icing sugar (you could use cool whip or whipping cream from a squirt can). Then when the cupcakes were cooled I slit them in half horizontally, glopped some whipped cream on the bottom layer, topped it with the top half of cupcake, added more whipped cream and Tada! Mini-Layer Cakes without Boozy Whipped Cream.
Note that the cake batter itself does contain a small amount of whiskey. I decided that it was small enough to be negligible in the cupcakes, but you could always leave it out of the batter entirely. The whipping cream is pretty strong flavored so you would hardly miss it).
If you’re looking for another easy holiday dessert recipe, you should also check out my recipe for Strawberry Santa Hats. They’re totally cute and kids love to help make them!
Here’s how to make this easy holiday dessert.
Easy Holiday Dessert: Irish Whiskey Cake
Chocolate cake is made special with help from coffee and whiskey. You can use a boxed cake mix or feel free to use homemade. Just substitute and equal amount of the coffee and whiskey for the liquid called for in your recipe.
- 1 boxed chocolate cake mix
- 1 cup strongly brewed coffee
- ¼ cup whiskey
- 1 batch whipped cream spiked with Irish whiskey
- sweetened cocoa powder (hot cocoa mix works great)
- Mix up a box of chocolate cake mix (enough to make two 9-inch round cakes) but instead of water use strong coffee and whiskey.
- Bake the cakes in two 9-inch round pans, following the instructions on your box.
- Make up a batch of the whipped cream spiked with Irish whiskey
- Once the cakes have cooled, put one cake, rounded side down (flat-side up), on a cake plate. Top with half of the whipped cream mixture, leaving about ½ inch around the edge. Put another cake on top, rounded side-down (flat side up). Push down ever so slightly so that the whipped cream filling spreads just to the edge. Top with remaining whipped cream.
- Put a fine mesh sieve over a soup bowl. Measure in about ¼ cup of cocoa powder. Gently lift the sieve out of the bowl trying not to let the cocoa start sprinkling before you're ready. Hold the sieve over the cake and tap it gently so that some cocoa sprinkles over top. Move the sieve around so that cocoa ends up on most of the top layer of whipping cream. If any cocoa gets on the plate and doesn't look nice, use a damp paper towel to wipe it off.
This recipe is adapted from FineCooking.com
I do so love hearing your thoughts. Leave a comment below telling me what you typically have as dessert at Christmas. Is it a plateful of Christmas cookies put in the center of the table for everyone to nibble on, a traditional Christmas pudding, a special cake like this one or something else entirely?
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