Recipe provided by Jordan Catapano

Skip the green beer this year and opt for a decadent chocolate cake made with Jameson Irish whiskey. A real crowd pleaser, this dessert is loaded with chocolate chips that have sunk to the bottom of the pan to form a solid, chocolately crust. You’ll experience the essence of Irish whiskey and espresso bean in every bite, and conjure up excuses to make this cake long after March 17th. Pair with vanilla or coffee ice cream, and of course…a neat serving of Jameson  Irish whiskey. Happy St. Patrick’s Day!

Sunken Chip Irish Whiskey Cake

¾ cup Jameson Irish whiskey

12 tablespoons unsalted butter

1.5 cups espresso roast coffee

1 cup super fine white baker’s sugar

1 cup brown sugar

2 cups cake flour

1.5 teaspoons baking soda

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon ground cloves

3 eggs

2 teaspoons vanilla extract

1.5 cups semi-sweet chocolate chips

Dusting of powdered sugar for decor

Step 1

Before you begin, butter a circular baking pan, and heat the oven to 325°.

Combine the warm melted butter with the room temperature coffee, room temperature Jameson Irish Whiskey, and cocoa powder. Stir will to mix.

Step 2

Add the white and brown sugars to the whiskey chocolate mixture and stir until the sugar dissolves.

Step 3

In a separate bowl, mix the flour, baking soda, salt, pepper, and cloves, and set aside.

Step 4

In a small bowl, beat the eggs until combined, then slowly add them to the whiskey chocolate mixture.

Step 5

While stirring the whiskey chocolate mixture, slowly add the flour. Stir until smooth. Add the vanilla extract.

Step 6

Add the chocolate chips and stir to mix. The chocolate chips will likely sink to the bottom of the bowl.

Step 7

Pour the batter into the baking pan. With a spatula, distribute the chocolate chips evenly around the pan. They will sink to the bottom.

Step 8

Bake for 50 to 70 minutes, depending on your oven. Don’t over-bake! Once the toothpick comes out moist, remove the cake and allow to cool.

Step 9

Once the cake has cooled, dust the top with a layer of powdered sugar and serve.