Chocolate Pound Cake with Irish Whiskey Cream Sauce
Ingredients
- Chocolate Cake:
- 3 C. all purpose flour
- 1 C. unsweetened cocoa
- 1/2 tsp. baking powder
- 1 1/2 C. margarine or butter (3 sticks), softened
- 2 1/4 C. sugar
- 2 tsp. vanilla extract
- 5 large eggs
- 1 1/2 C. milk
- 2 oz. bittersweet or semisweet chocolate, grated
- Irish Whiskey Cream Sauce:
- 1 C. heavy or whipping cream
- 1/2 C. confectioners’ sugar
- 1/2 C. brewed coffee
- 2 Tbs. Irish Whiskey or Bourbon
- Confectioners’ sugar for garnish
Directions
Prepare Chocolate Cake: Preheat oven to 350 degrees. Grease and flour 12 C. Bundt pan. In medium bowl, combine flour, cocoa, and baking powder. In large bowl, with mixer at medium speed. Beat margarine or butter until creamy. Gradually beat in sugar, scraping the bowl often with rubber spatula. Beat 3 minutes, occasionally scraping bowl. Beat in vanilla. Reduce speed to low; add eggs, 1 at a time; beating well after each addition.
With mixer at low speed, alternately add flour mixture and milk, beginning and ending with flour mixture, until batter is blended, occasionally scraping bowl. Stir in grated chocolate. Spoon batter into Bundt pan, spreading evenly.
Bake cake about 1 hour 15 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
Meanwhile, prepare Irish Whiskey Cream Sauce: In small bowl, with mixer at low speed, beat cream until frothy. Add sugar; increase speed to medium, and beat until stiff peaks form. With rubber spatula or wire whisk, fold in coffee and whiskey until blended; cover and refrigerate up to 4 hours. Makes about 2 cups.
To serve, sprinkle cake with confectioners’ sugar; cut into wedges and pass cream sauce to spoon over each serving.
Yield: 20 servings
