Mocha Whiskey Cake

"Rich not too sweet chocolate cake with added flavour of coffee and whisky.  Adapted a bit from a recipe from the New York Times"
 
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Ready In:
1hr 30mins
Ingredients:
17
Yields:
1 cake
Serves:
12
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ingredients

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directions

  • Heat oven to 325 degrees F.
  • Butter a 10 inch springform pan and dust with cocoa powder.
  • In a medium saucepan warm the coffee, whiskey, 3/4 cup butter, 3/4 cup cocoa. Stir gently until butter is melted.
  • Whisk the sugars (white and brown) into the coffee mixture and stir until dissolved.
  • Remove from heat and allow to cool completely.
  • in a bowl mix together the dry ingredients (flour, baking soda, salt, pepper and cloves).
  • In a small bowl whisk the eggs and vanilla together, then slowly add the eggs to the coffee/cocoa mixture.
  • Mix the dry and wet ingredients together and mix until smooth.
  • Fold in the chocolate chips.
  • Pour the batter into your prepared pan, bake in the preheated over for 55 -60 minutes (or until toothpick inserted into centre comes out clean).
  • Cool on a wire rack, remove from pan and dust with the icing sugar.
  • Enjoy.

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