Cooking Lesson #743: IRISH WHISKY MINT-CHOCOLATE CAKE

…from the Perspectives' Kitchen

How you doin”? Let’s celebrate the Irish this Saint Paddy’s Day with my moist Irish Whisky Mint-Chocolate Cake recipe. You’ll really love it so keep the recipe handy for Easter, Mother’s Day or any time of year that needs a little extra sweetness!   
The rich chocolate cake and chocolate glaze surround the refreshing mint cream center giving this decadent dessert a cool surprise.  

Cut the cake into individual squares and serve at parties or as a refreshing after-dinner dessert. You’ll love the chocolate, light whisky and mint flavor thrills in this delicious recipe that tastes like a little bite of Irish heaven.  

Prep time:  25 minutes 
Bake time:  30 minutes 
Yields:  24 servings 
Cool time:  1 hour 
Chill time:  2 hours  

Ingredients 
1-1/2 cups butter (3 sticks), plus 6 tablespoons, divided 
2 cups granulated sugar 
2 teaspoons pure vanilla extract 
1 tablespoon Irish Whisky 
4 large eggs 
1 cup all-purpose flour 
3/4 cup unsweetened cocoa 
1/2 teaspoon baking powder 
2-2/3 cups confectioner’s sugar 
1 tablespoon water, plus 1 teaspoon 
1 teaspoon mint extract 
4 drops green food color 
1 cup semi-sweet chocolate chips  

Directions 
For the cake 

1. Preheat an oven to 350⁰ F.  
2. Butter, grease or spray a 3 x 9 x 2-inch baking pan. 
3. Place 1 cup (2 sticks) of butter in large microwave-safe bowl. Microwave at Medium (50%) for 2 minutes or until melted.  
4. Stir in the granulated sugar, vanilla extract and whisky.  
5. Add the eggs and beat well.  
6. Add the flour, cocoa powder and baking powder and beat until well blended.  
7. Pour the batter into the prepared pan. 
8. Bake 30 to 35 minutes or until wooden pick inserted in the center comes out clean. Cool completely on wire rack. 

For the cream center and topping 

1. Prepare the mint cream center by combining the powdered sugar, 1/2 cup (1 stick) softened butter, water, mint extract and food color.  
2. Beat until smooth.  
3. Divide and spread evenly over the cooled cake.  
4. Cover and refrigerate the cake until cold. 
5. Prepare Chocolate Glaze by placing the remaining 6 tablespoons butter and chocolate chips in a small microwave-safe bowl. Microwave at medium (50%) for 1 minute or until the mixture is smooth when stirred. DO NOT BURN. 
6. Cool slightly and pour over chilled cake.  
7. Cover the cake with food film and refrigerate for at least 1 hour before serving.  
8. Cover leftovers with food film and refrigerate for up to 3 days. ​

​ChefSecrets:  Feel free to eliminate the vanilla extract and add another tablespoon of Irish whisky.  

Quip of the Day: Too much of anything is bad, but too much of good whisky is barely enough.                                                                                       …Mark Twain 
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

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                            ©Perspectives/The Consulting Group, LLC, 2024

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