St. Patrick’s Day is coming and being as it’s also my dad’s birthday, I thought there would be no better time than now to make a delicious Irish take on a chocolate cake. What makes it Irish? Irish whiskey, of course! That’s right, this homemade from scratch chocolate cake has Irish whiskey baked RIGHT IN to the cake itself.
It ends up being a rich almost dark chocolate tasting cake that has the texture of a pound cake. The best part is that it’s pretty easy to make and it’s even lightened up! So how does one make a chocolate cake better-for-you anyway? Well…
The first thing I did was to use a whole wheat white flour. Why? Because I can. I also subbed out the sugar for a sweetener blend and used a greek yogurt in place of sour cream. Other than that, this cake is pretty spot on with the original. Well, other than omitting the chocolate glaze on top too. There’s just no need for it in my opinion.
This make a BIG bundt cake too. If you wanted to fancy it up, you could give it a drizzle of sugar free chocolate sauce or some other sauce of choice, but honestly, I thought it was perfectly good all on it’s very own.
Be warned! The batter itself is pretty ahem… potent tasting. But, once the cake bakes, a lot of that whiskey punch is dulled into just a hint of whiskey flavor. So don’t worry about it if you taste the batter and nearly get your socks knocked off.
TheSkinnyFork.com A perfect chocolatey cake that's made with irish whiskey baked right in! It doesn't get more Irish than that. Delicious and fairly easy to make. Perfect for St. Patrick's Day! Prep Time: 10 Minutes • Cook Time: 45 Minutes
Servings: 16 • Serving Size: 1 Slice • Calories: 350 • Fat: 20 g • Saturated Fat: 11 g • Carb: 31 g • Fiber: 4 g • Protein: 8 g • Sugar: 14 g • Sodium: 194 mg
• 8 Oz. Unsweetened Chocolate, Coarsely Chopped
• 2 Tbsp. Oil
• 1 3/4 C. Whole Wheat White Flour, Spooned & Leveled to Measure
• 2/3 C. Unsweetened Cocoa
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 3/4 C. Unsalted Butter, Softened
• 1 C. Packed Brown Sugar/Sweetener Blend
• 1 C. Plain Fat Free Greek Yogurt
• 1 Tbsp. Vanilla Extract
• 2 Tbsp. Instant Coffee Granules
• 5 Whole Large Eggs
• 1/2 C. Irish Whiskey
• 14 C. Unsweetened Almond Milk
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of a large bundt pan with non-stick baking spray; set aside.
Combine the 8 Oz. chopped chocolate and 2 Tbsp. oil in a medium microwave safe bowl. Microwave at 15 second intervals, stirring in between, until melted. Set aside to cool slightly.
In another medium bowl, whisk together the 1 3/4 C. flour, 2/3 C. cocoa powder, 1 Tsp. baking soda, and 1/2 Tsp. salt. Set aside.
Place the 3/4 C. butter and 1 C. brown sugar into the bowl of a stand mixer and beat on a medium-high speed for about 5 minutes or until soft and fluffy.
Add in the 1 C. greek yogurt and 1 Tbsp. vanilla and continue to beat together until well incorporated.
Beat in the 2 Tbsp. instant coffee and the melted chocolate.
Mix in the 5 eggs one at a time, beating well between each addition.
Add in half of the flour mixture and half of the whiskey and mix together.
Mix in the remaining flour and whiskey and mix until just combined.
Pour the mixture out into the prepared bundt pan and place in the oven to bake for about 45 minutes or until an inserted toothpick comes out clean.
Once done, remove from the oven and allow to cool for about 20 minutes in the man before turning out onto a serving place to cut into # pieces and enjoy!
Step-by-Step Photos:
Nutritional Claims: Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Kosher
