Zutaten für Jack Daniels Chocolate Birthday Cake
- 1 cup water
- 1/2 cup Jack Daniel's whiskey (plus 2 tablespoons for drizzling)
- Instant Coffee Powder
- Sweet Butter
- Cocoa Powder
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup chopped pecans
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Zubereitung von Jack Daniels Chocolate Birthday Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch tube or bundt pan.
- In a large saucepan, combine 1 cup water, 1/2 cup Jack Daniel's whiskey, 2 tablespoons instant coffee powder, 1 cup (2 sticks) unsalted butter, and 1 cup unsweetened cocoa powder. Heat over medium heat, stirring constantly, until butter is melted and mixture is smooth.
- Remove from heat and gradually whisk in 2 cups granulated sugar until fully incorporated.
- Let the mixture cool slightly, then whisk in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped pecans.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Immediately after removing from the oven, drizzle 2 tablespoons of Jack Daniel's whiskey over the warm cake.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Serve with fresh whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
162g
Fat
81g
Carbs
22g
