Rich, moist, chocolate cake spiked with Irish whiskey enhances the chocolate flavor of this simple bundt cake. Watch and learn how to make Chocolate Whiskey Cake with Caramel Toffee Glaze for the perfect dessert to celebrate St. Patrick’s Day!

St. Patrick’s Chocolate Whiskey Cake with Caramel Toffee Glaze
Yield: 10 to 12 servings

You’ll need: One Bundt Pan

Chocolate Cake
2 oz (56 g) bittersweet chocolate
1 cup (125 g) unsweetened cocoa powder
1 cup (240 ml) boiling water
2 cups (400 g) granulated sugar
1 cup (240 ml) vegetable oil
3 eggs
2 egg yolks
1 Tablespoon (15 ml) vanilla extract
2 Tablespoons (30 ml) Irish Whiskey
1 ¼ cups (150 g) unbleached wheat flour
1 ½ (7.5 ml) teaspoons salt
1 teaspoon (5 ml) baking soda

1. Preheat oven to 350 degrees F (175 degrees C).

2. Spray 1 bundt cake pan with cooking spray for baking.

3. In a large heat safe bowl, add the 2 oz of chocolate. Add the cocoa powder and then the hot boiling water, whisk to combine.

4. Add the sugar, whisk to combine. Then add the oil, whisk to combine. At this point batter is cool enough to add the eggs without scrambling; Add eggs and whisk until smooth. Add the vanilla and the Irish whiskey. Set aside.

5. In a smaller bowl sift together the flour, baking soda and salt. Add flour mixture in thirds to the chocolate mixture, stirring gently with a wire whisk in a figure 8 pattern, just until combined.

6. Pour batter into the bundt pan. Tap on counter to release air bubbles.

7. Bake for 40 minutes, or until a long toothpick or skewer comes out clean.

Caramel Glaze
1 cup (200 g) granulated sugar
1/2 cup (120 ml) heavy cream (room temperature or slightly warmed)
¼ teaspoon (1.75 ml) salt
¼ cup (30 g) toffee bits

1. Heat sugar in a deep, heavy duty pot. Swirl and stir gently until sugar melted and caramelized. Add room temperature heavy cream, and be careful it will bubble up! Keep stirring and it will settle down into a nice smooth mixture. Turn off flame, add salt and stir until combined.

2. Turn out bundt cake onto a cooling rack, fitted into a sheet pan (this will help catch the caramel drippings while you glaze the cake.)

3. Ladle over the caramel over the top of the cake in sections, allowing it to form drips on the side. Top with toffee bits!

4. Allow cake to “set” for 1 hour before transferring to a cake stand.

Whipped Cream
2 cups (480 ml) whipping cream
2 Tablespoons (30 ml) powdered sugar (same as icing sugar/confectioners sugar)
1 Tablespoon (15 ml) Irish whiskey
1 teaspoon (5 ml) vanilla extract

Combine cream, sugar, whiskey and vanilla in a bowl and whip with an electric mixer until soft peaks form. Serve a dollop on the side of the cake and slide into heaven!

Want more St. Patrick’s cake recipes? Try these…

Wearing O’ Green Cake
Shamrock Shake Ice Cream Cake
St. Patrick’s Day Green Velvet Layer Cake


We got a treat for you… Watch and learn how Jennifer Shea of Trophy Cupcakes makes her famous Chocolate Stout Cupcakes with Bailey’s Irish Cream Buttercream frosting on the Seattle morning talk show New Day Northwest. The stout adds a wonderful density to the cake, leaning more toward chocolatey than toward a beer-y flavor; the Irish Cream in the buttercream makes it perfect to celebrate St. Patrick’s Day!

Chocolate Guinness Stout Cupcakes with Irish Cream Buttercream 
Yield: 24 cupcakes

You’ll need: Two 12-Cup Regular Muffin Pan

Chocolate Guinness Stout Cupcakes
1-1/2 cups (12 ounces) Guinness Stout
1-1/2 cups (3 sticks) unsalted butter
1 cup unsweetened cocoa powder (preferably Valrhona)
2-3/4 cups all purpose flour
3 cups granulated white sugar
1-1/2 teaspoons baking soda
3/4 teaspoons salt
3 eggs
2/3 cups sour cream

Preheat oven to 350 F. Line 2 cupcake pans with 24 paper liners. Bring stout and butter to simmer in heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and salt in large bowl to blend. In the bowl of a stand mixer with the whisk attachment (or with an electric mixer), beat eggs and sour cream to blend. Add cooled stout-chocolate mixture to egg mixture and beat until combined. Add flour mixture and mix on slow speed until just combined. Let batter rest for 15minutes. Fill cupcake liners generously (a little more than 3/4 full). Bake cupcakes until tester inserted into center of cakes comes out clean, about 17 to 20 minutes. Cool in pans for 10 minutes. Turn cakes out onto rack and cool completely. Frost with Irish Cream buttercream when completely cooled.

Irish Cream Buttercream
2 cups (four sticks) unstalted butter, room temperature
4 cups (1 pound) powdered sugar
1/4 cup of Irish Cream (such as Bailey’s)

Cream butter in the bowl of a stand mixer (or in a large bowl with an electric mixer) until light and fluffy. While butter is creaming sift powdered sugar in a large bowl. Add sifted powdered sugar one cup at a time to creamed butter (use the lowest setting on your mixer until all of the sugar in incorporated and then increase speed to medium-high and beat until buttercream is smooth and fluffy). Add the Irish Cream and beat until incorporated.

To Assemble the Cupcakes
Hand frost each cupcake and decorate as desired or to make them look Trophy , place the buttercream in a pastry bag fitted with a large round tip. Make a swirl of buttercream on each cupcake and sprinkle with clear sanding sugar and top with a lucky sugar shamrock. ENJOY!

Want more St. Patrick’s recipes? Try these…

O’Minty Chocolate Cookies
Layered Chocolate Mint Cheesecake Bars
Sweet “Potatoes”
Leprechaun Trap Cake
Irish Coffee Cupcakes