The best delicious Whiskey Fudge Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Whiskey Fudge Cake recipe today!
Hello my friends, this Whiskey Fudge Cake recipe will not disappoint, I promise! Made with simple ingredients, our Whiskey Fudge Cake is amazingly delicious, and addictive, everyone will be asking for more Whiskey Fudge Cake.
What Makes This Whiskey Fudge Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Whiskey Fudge Cake.
Ready to make this Whiskey Fudge Cake Recipe? Let’s do it!
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1 1/4 c Pastry or cake flour
1 ts Baking soda
10 1/2 oz Bittersweet chocolate; cut
-into small
; chunks
12 tb Unsalted butter; at room
-temperature
; (6 ounces)
1 1/4 c Sugar
4 Eggs; separated
1/3 c Whiskey or brandy; warmed
-slightly
1 tb Vanilla extract
Powdered sugar
EQUIPMENT
Baking tray
Parchment paper
(8 x 2 1/2-inch) ring*
(8-inch) cardboard round
Aluminum foil
1 sm Bowl
Double boiler
Whisk
Electric mixer with paddle
1. Preheat the oven to 350 degrees. Line a baking tray with parchment paper
and set an 8 x 2 1/2-inch ring on it. Wrap an 8-inch cardboard round with
foil and set aside.
2. In a small bowl, sift together the flour and baking soda. Set aside.
3. In a double boiler or a metal bowl placed over simmering water, melt the
chocolate. Keep warm
4. Meanwhile, with the paddle of an electric mixer, cream the butter until
light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is
very important that this mixture is light and fluffy.)
5. Beat in the egg yolks, one at a time, the whiskey or brandy, and the
vanilla. Stop the machine and scrape in the melted chocolate. Continue to
mix until well-combined. Remove the bowl from the machine and fold in half
the flour mixture. Fold in the remaining flour.
6. With a clean whisk and bowl, whip the egg whites until soft peaks form.
Gradually add the remaining 1/4 cup of the sugar and continue to whisk
until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter
to lighten, then fold in the remaining whites.
7. Pour the batter into the prepared cake ring and bake for 1 hour. Invert
immediately onto the foil-covered cardboard round and run a sharp knife
around the sides of the cake, loosening the cake from the ring. Do not
remove the ring from the cake. Let cool completely on a rack. Then
carefully lift off the ring.
Presentation: Dust the cake with sifted powdered sugar and serve with Creme
Fraiche Ice Cream or whipped cream.
To prepare ahead: Through step 7.
*Rings can be purchased at Avery’s in Los Angeles or at Bridge Kitchenware
in New York (Wolfgang Puck’s book contains a list of re
Yields
1 servings
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