Ingredients for Chocolate Irish Tipsy Cake
- Chocolate Cake Mix
- Instant Chocolate Pudding Mix
- Irish Whiskey
- Cooking Oil
- Jumbo Eggs
- 1 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup water
- 1 tablespoon lemon juice
- Whipped cream, for serving (optional)
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How to Make Chocolate Irish Tipsy Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, combine the cake mix, pudding mix, 1/2 cup Irish whiskey, and oil.
- Add the eggs and beat at medium speed with an electric mixer for 4 minutes, scraping down the sides of the bowl as needed.
- Pour batter into the prepared pan.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the syrup: In a small saucepan, combine the sugar, butter, water, and lemon juice.
- Bring to a gentle boil over medium heat, stirring until the sugar is completely dissolved.
- Remove from heat and stir in the remaining 1/4 cup Irish whiskey.
- Once the cake is almost done baking, carefully place two large sheets of aluminum foil together to form a cross shape. Invert the bundt cake or remove the tube cake onto the foil.
- Let the cake cool for 10 minutes; top-side up for tube cakes, upside down for bundt cakes.
- Using a wooden skewer or toothpick, poke holes all over the top and sides of the hot cake.
- Slowly drizzle the warm syrup over the cake, ensuring it seeps into the holes. Avoid over-soaking the top.
- Carefully lift the foil and wrap the cake securely.
- Let the cake cool completely before serving. For best results, allow the cake to sit overnight (wrapped in foil) to allow the flavors to fully meld.
- Store leftover cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to three months.
- Serve chilled or at room temperature, topped with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
267 g
Sugar
1659g
Fat
344g
Carbs
205g
