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.

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