Decadent Cooking

Chef Bob: Jack Daniels Chocolate Birthday Cake!


 This cake is so rich it does not need icing, but it does not hurt to serve a lot of whipped cream or vanilla ice cream, but you can do as a layer cake with a coffee flavored buttercream icing also.  Decident to the end!!!


1 1/2 c. water

1/2 c. Jack Daniel’s whiskey

1 tbsp. oa a good instant coffee

2-1/2 sticks unsalted butter

1 c. unsweetened cocoa powder

2 c. sugar

Two eggs

2 c. flour

2 tsp. baking powder

1/8 tsp. salt

One c. coarsely chopped pecans (optional)

Two tbsp. Jack Daniel’s

Gobs of whipped cream or vanilla ice cream for serving


 In a large saucepan, heat and stir the water, 1/2 cup Jack Daniel’s, coffee, butter, and cocoa until the butter melts. Remove from heat and beat in sugar. Cool slightly, then whisk in the eggs, blending thoroughly. In a bowl, sift together the flour, baking powder and salt. Beat into the chocolate mixture until incorporated. Stir in the pecans. (Optional) Turn the batter into a greased and floured 9-inch tube pan or Bundt pan. Smooth the top of the batter with a spatula.

Bake the cake on the middle level of a preheated 325-degree oven for 60 to 75 minutes, until a cake tester comes out clean.

Immediately sprinkle with the 2 tablespoons of Jack Daniel’s. Let cool on a rack, and then remove cake from the pan.


Serving Suggestion


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