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“A Saint Paddy's Day favorite- nice and moist. Includes a delightful whipped frosting and sure to satisfy your craving!”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350~F.
  2. Butter two 9-inch round cake pans. Line bottoms with wax paper; butter and flour paper.
  3. Combine raisins, walnut and whiskey; let stand 30 minutes.
  4. In double boiler over hot, not simmering water, melt chocolate.
  5. In bowl with mixer at high speed beat butter and 1 cup granulated until light and fluffy. Beat in egg yolks and vanilla until light and lemon-colored, about 5 minutes. Reduce speed to medium; beat in chocolate.
  6. Reduce speed to low; gradually beat in flour and salt. Stir in raisins and walnuts.
  7. In another bowl beat egg whites until soft peaks form.
  8. Beat in remaining granulated sugar, 1 tbsp at a time, until stiff peaks form. Stir 1/3 of mixture into chocolate batter to lighten; fold in remaining mixture. Spoon batter into pans.
  9. Bake 35-45 minutes or until inserted toothpicks comes out clean. Cool in pans 10 minutes. Remove from pans; peel of waxed paper and cool on racks.
  10. Frosting:.
  11. In bowl with mixer at high speed beat cream with confectioners' sugar until soft peaks form.
  12. Spread top of 1 cake layer with whipped cream; top with other layer. Spread top and sides of cake with remaining whipped cream. If desired, sprinkle cake with chocolate shavings and curls.
  13. Let chocolate stand in warm place 1 square on wax paper. In short strokes, slide vegetable peeler across surface; repeat with second square.
  14. Press shavings onto sides of cake. For curls; place remaining chocolate on wax paper; pull peeler across in long, thin strokes.

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