Wednesday, February 10, 2021 10 mins read

Wednesday, February 10, 2021 10 mins read


Chocolate Whiskey Cake featuring Ogden’s Own Distillery

Almost as sweet as (Porter’s) Revenge.

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 populate Porter'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!


You’ll Need:

1 c. Unsweetened Cocoa Powder

1.5 c. Strong Brewed Coffee

½ c. Porter’s Small-Batch Rye Whiskey

1 c. Mini Chocolate Chips

2 c. All-Purpose Flour

12 Tbsp. Unsalted Butter

1 c. Granulated Sugar

⅛ tsp. Ground Cloves

1 c. Powdered Sugar

2 tsp. Vanilla Extract

¼ tsp. Black Pepper

1.5 tsp. Baking Soda

1 c. Brown Sugar

¾ tsp. Sea Salt

3 Large Eggs

How:

Ready in 1 hour and 20 minutes. Serves 12. 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!