Whiskey in a Jar (Flourless) Chocolate Cake
Monday, March 19, 2012
This cake is the perfect pairing of chocolate and whiskey. It’s an ooey, gooey, very moist cake. That’s because it is a flourless cake, and it’s also gluten free. If you’ve never had flourless cake before, it’s a mushy, fudgy, cake-like decadence with a paper thin crispy crust. They've added a simple buttercream frosting spiked with a little more whiskey for the frosting, but you can omit it, it’s plenty delicious on it’s own.
1 stick butter
8 oz chocolate pieces (chopped fine) or small chips, semi-sweet
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup Tennessee whiskey, I used Jack Daniels
4 oz shortening
4 oz softened butter
1 lb powdered sugar
2 tablespoons milk or whiskey
In a double boiler, or in the microwave, melt butter and chocolate together. Stir well. Let cool.
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.
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)
Cream softened butter and shortening in stand mixer with wire attachment.
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.
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.
Recipe courtesy of Babble's Family Kitchen