HERSHEY'S CHIPITS Dark Chocolate Whiskey Cake

Name: HERSHEY'S CHIPITS Dark Chocolate Whiskey Cake | Recipes
Total time: 40 min
Yield: 1 cake
Ingredients: 1 cup HERSHEY'S CHIPITS Dark Chocolate Chunks, divided (250 mL); 1 1/2 cups brewed coffee, warm (375 mL); 1/2 cup cocoa powder (125 mL); 1/4 cup whiskey (60 mL); 2 cups all-purpose flour (500 mL); 1 1/2 tsps baking soda (7 mL); 1/2 tsp salt (2 mL); 3/4 cup margarine (175 mL); 1 cup granulated sugar (250 mL); 2/3 cup packed brown sugar (150 mL); 3 eggs; 1 tsp vanilla (5 mL); 1 cup HERSHEY'S CHIPITS Dark Chocolate Chunks (250 mL); 1/3 cup milk (75 mL); 2 tbsps whiskey (30 mL); 1 tbsp corn syrup (15 mL); 1 tbsp granulated sugar (15 mL); 1/4 cup HERSHEY'S CHIPITS Dark Chocolate Chunks (60 mL); 1/4 cup chopped toasted pecans (60 mL)

Details

Timing
Timing
Total:
Bake:: 40 Min.
Yields:: 1 cake

Happy hour, meet cake. This rich, dark chocolate cake gets amped up with a touch of whiskey.

Ingredients & Directions

Bake Time: 40 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Cake:
1 cup

HERSHEY'S CHIPITS Dark Chocolate Chunks, divided (250 mL)
1 1/2 cups

brewed coffee, warm (375 mL)
1/2 cup

cocoa powder (125 mL)
1/4 cup

whiskey (60 mL)
2 cups

all-purpose flour (500 mL)
1 1/2 tsps

baking soda (7 mL)
1/2 tsp

salt (2 mL)
3/4 cup

margarine (175 mL)
1 cup

granulated sugar (250 mL)
2/3 cup

packed brown sugar (150 mL)
3

eggs
1 tsp

vanilla (5 mL)
Glaze:
1 cup

HERSHEY'S CHIPITS Dark Chocolate Chunks (250 mL)
1/3 cup

milk (75 mL)
2 tbsps

whiskey (30 mL)
1 tbsp

corn syrup (15 mL)
1 tbsp

granulated sugar (15 mL)
Topping:
1/4 cup

HERSHEY'S CHIPITS Dark Chocolate Chunks (60 mL)
1/4 cup

chopped toasted pecans (60 mL)

Key Ingredients

HERSHEY'S CHIPITS Dark Chocolate Chunks, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven & Stovetop

10-inch (25 cm) Springform Pan

Saucepan

Measuring Cups

Mixing Bowl

Mixer

Heatproof Bowl

Cake: Preheat oven to 350°F (180°C). Line 10-inch (25 cm) springform pan with parchment paper or grease well; set aside. In saucepan set over hot, not boiling water, melt half of the chocolate. Stir in coffee, cocoa powder and whiskey until smooth. Let cool.

Combine flour, baking soda and salt; set aside. Using electric mixer, beat together margarine, and granulated and brown sugars. Beat in eggs, one at a time, until fluffy; beat in vanilla. Stir in chocolate mixture alternately with flour mixture, beginning and ending with chocolate mixture. Fold in remaining chocolate chunks. Scrape into pan, smoothing top; bake for 40 to 50 minutes or until tester inserted in centre comes out clean.

Glaze: In heatproof bowl set over gently simmering water, melt together chocolate, milk, whiskey, corn syrup and sugar until smooth. Let cool slightly; spread evenly over top of cake.

Topping: Sprinkle with chocolate chunks and pecans.