I was in the mood to bake and since we have all this whiskey from Brian’s trip to Dublin last month, I thought why not put it in a delicious portable cake recipe?!
They turned out cuter and more tasty than I had originally thought. Plus, making these was more than just making a fun recipe, it was something for me to do that made me feel a little bit more connected to myself before becoming a mom. Cooking a recipe from start to finish was quite the accomplishment. And it was so rewarding that it turned out tasting so good! Brian loves chocolate cake. I’m usually not a big fan, I’m more of a pie or fruit tart kind of girl. But post pregnancy, I’m all about chocolate in any form. This cake tasted like dark chocolate with a light whiskey flavor running through it. And I kind of love that I have little jars of chocolate cake waiting for me in the fridge at the end of the night. It makes the quiet time Brian and I have together after the babe goes to bed just a little bit more fun.
If you want to have some fun making these, here you go:
WHISKEY CAKE IN A JAR
makes 8-10 mini mason jars
WHAT YOU NEED:
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups strongly brewed coffee
3 tbsp. Irish whiskey
1 cup unsalted butter, cut into pieces
1/2 tsp cinnamon
1 cup unsweetened cocoa powder
2 cups sugar
1 tsp vanilla extract
1/4 cup Irish whiskey
3/4 cup sugar
1/4 cup butter
1/4 cup water
Preheat oven to 325 degrees. Whisk together flour, baking soda and salt in a large bowl; set aside.
In a medium saucepan, add coffee, whiskey, butter, cinnamon, and cocoa powder. Place over moderate heat and whisk until butter has melted. Remove from heat and add the sugar. Whisk until incorporated. Pour mixture into a large bowl and let cool slightly.
Whisk together eggs and vanilla extract and gradually pour into chocolate mixture. Add flour mixture and whisk until just combined. Mixture will be very thin.
Place canning jars on a cookie sheet and pour batter in each by the level 1/2 cups full. Bake for 45-55 minutes.
When the cake jars are almost ready to come out of the oven, begin to make the sauce.
Combine all ingredients in a small saucepan, and cook very gently over medium heat until sugar has dissolved. Remove from heat.
When cake jars are done, let them cool for 10 minutes. With a skewer, poke holes in the jarred cakes and pour a little sauce into each cake, dividing it evenly until it has all been used.
Top with whipped cream. I made homemade and pipped it through the corner of a ziplock baggy.