Whiskey in a Jar Chocolate CakeAngie McGowan
The jar cake is an idea originally conceived, as I understand it, as a way to store home-baked cakes for shipment to loved ones in the armed forces overseas. My grandfather was an army veteran, but at the moment I don’t have any family members or close friends in active duty overseas. One of my grandfather’s fondest memories was his first deployment in Greenland at the age of 14. (He didn’t have a birth certificate so his mom lied about his age to get him enlisted.) He told me they gave them shots of whiskey to keep warm on Greenland’s frigid nights. So when I think army, I always associate it with whiskey.
This cake is the perfect pairing of chocolate and whiskey. It’s an ooey, gooey, very moist cake. That’s because it is a flourless cake, and it’s also gluten free. If you’ve never had flourless cake before, it’s a mushy, fudgy, cake-like decadence with a paper thin crispy crust. I added a simple buttercream frosting spiked with a little more whiskey for the frosting, but you can omit it, it’s plenty delicious on it’s own.
Whiskey in a Jar (Flourless) Chocolate Cake
1 stick butter
8 oz chocolate pieces (chopped fine) or small chips, semi-sweet
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup Tennessee whiskey, I used Jack Daniels
4 oz shortening
4 oz softened butter
1 lb powdered sugar
2 tablespoons milk or whiskey
1. In a double boiler, or in the microwave, melt butter and chocolate together. Stir well. Let cool.
2. Add butter and chocolate to a large mixing bowl with sugars. Mix until well combined. Add whiskey and mix well. Add eggs, one at a time, until incorporated. Mix well. Add salt, baking soda and baking powder. Mix very well. .
3. Pour into 4 pint jars that have been sprayed well with non-stick spray. Bake at 350 degrees for 30 – 40 minutes, or until cakes pass the toothpick test. (And they have risen and fell)
1. Cream softened butter and shortening in stand mixer with wire attachment.
2. Add sugar. Mix on low until combined. Turn mixer to high. Add a little of the milk or whiskey at a time, until icing is light and fluffy.
3. Refrigerate until ready to use.
Makes 4 large servings
Note: All the whiskey does NOT cook out of the cake, so it is NOT kiddie-friendly.