This is an ooey gooey flourless chocolate cake made with Jack Daniel’s Whiskey in a jar. I also spiked the buttercream with a little whiskey. It’s an indulgence to say the least.
This recipe was created for Babble.com.
Yield: Serves 4
For the cake
1 stick butter
8 oz chocolate pieces (chopped fine) or small chips, semi-sweet
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup Tennessee whiskey, I used Jack Daniels
nonstick spray
Frosting
4 oz shortening
4 oz softened butter
1 lb powdered sugar
2 tablespoons milk or whiskey
1. In a double boiler, or in the microwave, melt butter and chocolate together. Stir well. Let cool.
2. Add butter and chocolate to a large mixing bowl with sugars. Mix until well combined. Add whiskey and mix well. Add eggs, one at a time, until incorporated. Mix well. Add salt, baking soda and baking powder. Mix very well. .
3. Pour into 4 pint jars that have been sprayed well with non-stick spray. Bake at 350 degrees for 30 – 40 minutes, or until cakes pass the toothpick test. (And they have risen and fell)
For frosting:
1. Cream softened butter and shortening in stand mixer with wire attachment.
2. Add sugar. Mix on low until combined. Turn mixer to high. Add a little of the milk or whiskey at a time, until icing is light and fluffy.
3. Refrigerate until ready to use.
Makes 4 large servings
Note: All the whiskey does NOT cook out of the cake, so it is NOT kiddie-friendly.
