Chocolate Whiskey Cake

 Lately, on cold winter evenings, when I curl up on my favorite couch with a good book, I find myself craving a slice of decadently-rich chocolate cake.

I am pretty sure I am not the only one with this craving – and my assortment of chocolate-lover friends around the world are proof of that.

So, today, on the eve of perhaps the biggest winter storm we are to experience this winter yet … (forecast is predicting 12 to 18 inches of snow)… I have once more turned to culinary comforts to channel my creativity and find a way to satisfy this sweet chocoholic tooth of mine.

One of my best friends in the world is my college roommate Sheena, living in the beautiful Oregon state. Sheena and I have many interests in common, from cooking to lacrosse, to photography, to...well, chocolate. During our senior year we used to joke we would apply for a job at Harry & David so we would be able to take home boxes of truffles and chocolate goodies every day. Anyway, this recipe is dedicated to her as I am mailing the cake pictured here below all the way over to the West Coast. 

This Chocolate Whiskey Cake here above is not only a delicious recipe… it is also quite original. Because the cake contains dates soaked in whiskey it retains moisture for a longer period of time, making it a great gift to be mailed to friends or family on the other side of the country. The whiskey also allows the cake to improve its flavor even after a day or two since it was originally baked. So if you’re looking for a chocolate cake with a twist and unique flavor, this is a fantastic option. Irish whiskey, Scotch, or Bourbon make the best liquor choices.

Cake

• 1 ½ cups pitted dates cut into ¾-inch pieces
• ¾ cup whiskey
• 2 ¼ cups all-purpose flour
• ½ cup cocoa
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• ¾ teaspoon baking soda
• 3 eggs
• 2 cups packed light brown sugar
• 1 cup corn oil
• 2 teaspoon vanilla
• 1 ½ cups chopped pecans

Glaze

• 4 ounces semisweet chocolate
• 2 teaspoons vegetable oil

1)     In a bowl, sift together the flour, cocoa, cinnamon, baking powder and baking soda. Set aside.

2)     Beat the 3 eggs with the sugar until fluffy and until color becomes lighter; add the oil and vanilla essence and beat until well incorporated.

3)     Add the flour and cocoa mixture to the egg and sugar mixture, beating well after each addition.

4)     Mix in the chopped dates soaked in whiskey and the chopped pecans.

5)     Pour into a greased and flour Bundt cake pan and bake in an oven pre-heated at 350F for about 1 hour until inserting a toothpick near the center comes out clean.

6)     For glaze, melt chocolate and combine it with the oil until smooth; drizzle on top of the cooled cake and decorate garnishing with chocolate curls or chopped pecans.

7)     Enjoy!