Chocolate Whiskey Cake
Ogden’s Own Distillery
Ogden’s Own Distillery’s gears started turning in the early 2000s when founder Tim Smith was fiddling with recipes. He landed on a recipe that would become their Underground Herbal Spirit. With a product in hand, Tim needed a distillery to back it. With some help from Steve Conlin, they opened the doors to Ogden’s Own Distillery in 2009.
In pre-Prohibition America, rye whiskey was the drink of choice. In recent years, the American spirit is undergoing a resurgence. To honor rye's legacy, Ogden's Own Distillery distills their Porter's Small Batch Rye. Ogden's Own pairs their signature Ogden Canyon water with a mash bill of 95% rye and 5% barely. After distillation, the craft whiskey is aged for three years in heavily charred new oak barrels. Bold burst of rye spice populatePorter's Small Batch Rye.
The rye and barley flavors of this small-batch whiskey meet with the coffee and unsweetened cocoa in this chocolate cake perfectly!
½ cup Porter’s Small-Batch Rye Whiskey
1 cup Unsweetened Cocoa Powder
1.5 cup Strong Brewed Coffee
1 cup Mini Chocolate Chips
2 cups All-Purpose Flour
12 Tbsp. Unsalted Butter
1 cup Granulated Sugar
⅛ tsp. Ground Cloves
1 cup Powdered Sugar
2 tsp. Vanilla Extract
¼ tsp. Black Pepper
1 ½ tsp. Baking Soda
1 cup Brown Sugar
¾ tsp. Sea Salt
3 large Eggs
Preheat oven to 325*F. Completely butter a baking or bundt pan and then dust with 2 Tbsp. cocoa powder
In a medium saucepan, combine warm coffee, small-batch rye whiskey, butter, and remaining cocoa powder on low heat. Whisk until butter is completely melted and then slowly add in sugars until completely dissolved. When all is fully melted, remove from heat and let fully cool
In a separate bowl, whisk together the flour, baking soda, salt, pepper, and chopped cloves. Separately, whisk the eggs and vanilla extract until combined. Add into the chocolate mixture. Add in all the other dry ingredients and whisk thoroughly and add in the chocolate chips
When mixture is thick, pour into the prepared pan. Put into the oven and bake for about 55-65 minutes, or until an inserted toothpick emerges clean
Let cool on a wire rack before generously dusting with powdered sugar. Enjoy!