Dense and trufflelike in texture, this festive cake has a hint of whiskey that follows on the heels of the chocolate flavor. The fluthered cream (fluthered is Irish slang for drunk) doubles the boozy kick. For an over-the-top Irish experience, enjoy with an Irish Coffee.
This dish was featured as part of our St. Patty’s Day Recipes photo gallery.| by Regan Burns
- 1Heat the oven to 325°F and arrange a rack in the middle. Using a pastry brush, coat the inside of a 12-cup Bundt pan with all of the melted butter; set aside.
- 2Place the unsweetened chocolate in a small saucepan over low heat, stirring occasionally until melted and smooth. Set aside to cool slightly.
- 3Meanwhile, combine the flour, cocoa powder, baking soda, and salt in a large bowl and whisk to break up any lumps and aerate; set aside. Combine the sour cream, whiskey, and coffee in a medium bowl and whisk until smooth; set aside.
- 4In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, stopping the mixer and scraping down the bowl and paddle after each addition. Add the melted chocolate and beat until just combined, about 30 seconds. Reduce the mixer speed to low and alternate between adding the flour mixture and the sour cream mixture, beginning and ending with the flour mixture, until just combined.
- 5Pour the batter into the prepared pan, smooth out the top, and bake until the top of the cake is puffed and cracked and a toothpick inserted into the center comes out clean, about 60 to 65 minutes. Remove from the oven and allow the cake to cool in the pan on a wire rack for 15 minutes. Flip the cake out of the pan and serve warm or at room temperature.
For the fluthered cream:
- 1Place all ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed until medium peaks form, about 1 minute. Serve slices of cake topped with fluthered cream.