Irish Whiskey Cake is always a good idea but especially for St. Patrick's Day! The longer the cake sat, the more the flavours meld together. So while you can enjoy as soon as it's cool, this cake will be amazing the next morning with coffee!
Irish Whiskey Cream Bundt Butter Cake
*further alteration of an adaptation by Margaux Laskey, recipe from Nell Lewis
3 cups all purpose flour
2 cups white sugar
1 cup unsalted room temperature (soft) butter
4 eggs
1/ 2 cup buttermilk
1/ 2 cup Irish whiskey cream liqueur
2 tsp vanilla extract
1 teaspoon baking powder
1 teaspoon fine sea salt
1/ 2 teaspoon baking soda
Whiskey Butter Sauce
1/ 2 cup sugar
1/ 3 cup unsalted butter
1/ 2 cup Irish Whiskey cream liqueur
Chocolate Whiskey Ganache
3/ 4 cup whipping cream
12 ounces good quality dark chocolate
1/ 3 cup Irish Whiskey cream liqueur
Cake:
Preheat oven to 325deg F. Generously Butter and flour 1 standard bundt pan. Set aside.
Place all ingredients in a mixing bowl and beat on medium speed with an electric mixer until pale and smooth. 2-3 minutes
Scrape batter evenly into the pan and bake for 60-70 minutes on center rack. Checking with a toothpick in the center, when it comes out clean, the cake is done. When the cake is baking and almost ready, combine the sugar and butter for the butter sauce in a small saucepan and mostly dissolve the sugar into the butter on low heat. Remove from heat and immediately stir in the cream liqueur. Set aside. When the cake is done, set on a cooking rack, poke holes all the way through about 20 times throughout and then pour the warm whiskey butter sauce over the top. Set on cooling racks until completely cooled - about 3 hours.
Ganache:
In a small saucepan on low heat, warm the cream until the edges bubble a little. Ensure that the cream does not reach the boiling point or the cream will get a skin and separate.
Remove from heat and stir in the chocolate until it is thoroughly melted and smooth.
Whisk in the cream liqueur. If the ganache begins to set too much, microwave in 30 second intervals until it can be easily poured.
After the cake is set, turn out onto a cake plate (if it sticks, gently use a plastic or rubber scraper to help lift the cake away from the pan and then try again). Generously pour the ganache all over the top of the cake and let it drip down.
