Chocolate Jack Cake
A unique take on a classic chocolate cake recipe, which includes coffee and whiskey as key ingredients. Perfect dessert addition to a holiday meal or gameday potluck.
Ingredients
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup brewed coffee
- 3 tbsp bourbon
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1/2 to 1 cup brown sugar dependent on taste
- 1/2 cup unsweetened cocoa
- 7 tbsp unsalted butter softened
- 2 eggs room temperature
- 1/2 cup semi-sweeet chocolate chips
- whipped cream for topping as desired
Instructions
- Heat your oven to 350 degrees F and line the bottom of an 8-inch cake pan with parchment paper. Spray both with spray oil
- In a medium bowl, whisk together the flour, baking soda, salt. and black pepper
- In a separate bowl, mix the coffee, bourbon, and vanilla
- In another bowl, whisk together the sugars and cocoa
- Beat the butter in a stand mixer or hand mixer until it is creamy on medium high speed. Reduce the speed to low and add the cocoa and sugar mixture. Beat until smooth, about 3 minutes, increasing the speed to medium as the dry ingredients are incorporated. Add the eggs, one at a time until combined
- Reduce the speed to low, add one third of the flour mixture and mix until just incorporated. Add 1/2 of the coffee mixture, and beat briefly on low. Repeat with 1/3 of the flour, 1/2 of the coffee, and 1/3 of the flour mixtures until combined
- Fold chocolate chips into the mixture and pour into the pan, making sure to smooth the top
- Bake for 23 to 28 minutes, until a toothpick comes out "almost" clean. The top should be cracked a bit
- Cool the cake on a wire rack in the pan for 10 minutes. Remove the cake from the pan and cool it, top side up, on a wire rack
Notes
Note: cake will sink slightly in the middle