Chocolate & Coffee Whiskey Cake

Spooky Season is upon us once again - but who says trick-or-treaters have to enjoy all the sweetness?

We’ve got a spectacular cake to help you celebrate, featuring a rich and robust flavor profile inspired by some of Five Pawns most popular flavors! Swirling together semi-sweet chocolate, dark coffee, brown sugar and vanilla with just a touch of Irish whiskey results in a decadent cake you have to taste to believe.

Take your time and enjoy the process! Consider pairing a slice of cake with our famous Castle Long e-liquid in your tank for an exceptional flavor experience, or perhaps try it with our beloved Black Flag Risen to enhance the bold coffee notes…

Prep Time: 40 Minutes
Cook Time: 55-65 Minutes
Servings: 1 Cake (8-10 Servings)

Ingredients

• 12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan
• 85 grams unsweetened cocoa powder (approx. ¾ cup plus 2 tablespoons)
• 1½ cups brewed strong coffee
• ½ cup Irish whiskey or bourbon
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 cups all-purpose flour
• 1½ teaspoons baking soda
• ¾ teaspoons fine sea salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground cloves
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips
• Powdered sugar for serving (as desired)

Instructions

1. Heat oven to 325 degrees°
2. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
3. In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
4. In a large bowl, whisk together flour, baking soda, salt, pepper and cloves. In a separate bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
5. Pour batter into the prepared pan and bake for 55 to 65 minutes (for best results, check the cake with a toothpick, inserting and removing to check for undercooked batter). Let cool on a wire rack, then remove sides of the pan. If desired, dust the top of the cake with powdered sugar.