Equipment
Ingredients
Dry Ingredients
- 210 g all-purpose flour
- 350 g granulated sugar
- 85 g unsweetened dutch-processed cocoa powder
- 6 g baking soda
- 4 g baking powder
- 3 g kosher salt
Wet Ingredients
- 120 ml buttermilk, room temperature
- 120 ml vegetable oil
- 2 eggs, room temperature
- 10 ml vanilla extract
- 180 ml hot brewed coffee
- 60 ml irish whiskey
Whiskey Ganache
- 200 g dark chocolate, finely chopped
- 150 ml heavy cream
- 30 ml irish whiskey, room temperature
- 20 g unsalted butter, softened
Nutrition (per serving)
Method
Preheat the oven to 175°C/350°F. Ensure the rack is in the middle position.
Grease a 23cm (9-inch) round cake pan and line the bottom with parchment paper to prevent sticking.
Place a sieve over a large mixing bowl and sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and kosher salt.
In a medium mixing bowl, vigorously whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until completely uniform.
Pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until mostly combined, leaving some streaks of flour.
Gradually whisk in the hot coffee and 60ml of Irish whiskey until the batter is completely smooth and liquid. Do not overmix.
Pour the batter into the prepared cake pan and bake at 175°C/350°F for 40 to 45 minutes.
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes before turning it out.
Turn the cake out onto the wire rack, peel off the parchment paper, and let it cool completely to room temperature.
Place the finely chopped dark chocolate into a heat-proof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil vigorously.
Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2 minutes to melt the chocolate.
Whisk the chocolate and cream together gently starting from the center and moving outward until a smooth ganache forms.
Stir in the 30ml of room temperature Irish whiskey and the softened butter until fully incorporated and the ganache is glossy.
Pour the ganache over the cooled cake, using a spatula to push it gently over the edges for a draped effect.
Let the cake rest for 15 minutes to allow the ganache to set slightly before slicing and serving.
Chef's Notes
- Hot coffee enhances the deep, roasted notes of the cocoa powder without making the cake taste like coffee. The heat also blooms the cocoa, releasing its full aromatic potential.
- Dutch-processed cocoa is essential here. Its lower acidity reacts correctly with the leavening agents provided in the recipe, ensuring proper rise and a dark, rich color.
- To achieve a clean slice without smearing the ganache, dip a sharp knife into hot water and wipe it dry between each cut.
Storage
Refrigerator: 5 days — Store in an airtight container. Bring to room temperature before serving for best texture.
Freezer: 3 months — Freeze unglazed cake layers wrapped tightly in plastic wrap and foil.
