Beth's Chocolate Whiskey Cake | ENTERTAINING WITH BETH

SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT KitchenAid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa CLICK HERE FOR YUMMY DESSERTS! http://bit.ly/MBeUKa CLICK HERE FOR MY FAVORITE SPRING RECIPES! http://bit.ly/1ilofEX SONG AT END: Is called "Some Day" by Annie Drury CLICK HERE TO SUBSCRIBE TO ROBERT'S CHANNEL:http://bit.ly/1ldNXZa CLICK HERE TO WATCH ROBERT'S CLOVER VIDEO: http://bit.ly/1cizdbo BETH'S CHOCOLATE WHISKEY CAKE WITH CARAMEL TOFFEE GLAZE Serves 10-12 INGREDIENTS: 2 oz (56 g) bittersweet chocolate 1 cup (125 g) unsweetened Cocoa 1 cup (240 ml) boiling water 2 cups (400 g) of sugar 1 cup (240 ml) of vegetable oil 3 eggs 2 egg yolks 1 tbsp (15 ml) vanilla 2 tbsp (30 ml) Irish Whiskey 1 ¼ cups (150 g) of flour 1 ½ (7.5 ml) tsp salt 1 tsp (5 ml) baking soda For the Glaze: 1 cup (200 g) white sugar 1/2 cup (120 ml) heavy cream (room temperature or slightly warmed) ¼ tsp (1.75 ml) salt ¼ cup (30 g) toffee bits For Scented Whipped Cream: 2 cups (480 ml) whipping cream 2 tbsp (30 ml) powdered sugar (same as icing sugar/confectioners sugar) 1 tbsp (15 ml) Irish whiskey 1 tsp (5 ml) vanilla extract METHOD: Preheat oven to 350F (175 C) degrees. Spray 1 bundt cake pan with cooking spray for baking. In a large heat safe bowl, add the 2 oz of chocolate. Add the cocoa powder and then the hot boiling water, whisk to combine. Add the sugar, whisk to combine. Then add the oil, whisk to combine. At this point batter is cool enough to add the eggs without scrambling ☺ Add eggs and whisk until smooth. Add the vanilla and the Irish whiskey. Set aside. In a smaller bowl sift together the flour, baking soda and salt. Add flour mixture in thirds to the chocolate mixture, stirring gently with a wire whisk in a figure 8 pattern, just until combined. Pour batter into the bundt pan. Tap on counter to release air bubbles. Bake for 40 mins, or until a long toothpick or skewer comes out clean. FOR CARAMEL GLAZE: Heat sugar in a deep, heavy duty pot. Swirl and stir gently until sugar melted and caramelized. Add room temperature heavy cream, and be careful it will bubble up! Keep stirring and it will settle down into a nice smooth mixture. Turn off flame, add salt and stir until combined. Turn out bundt cake onto a cooling rack, fitted into a sheet pan (this will help catch the caramel drippings while you glaze the cake) Ladle over the caramel over the top of the cake in sections, allowing it to form drips on the side. Top with toffee bits! Allow cake to "set" for 1 hour before transferring to a cake stand. . FOR WHIPPED CREAM: Combine cream, sugar, whiskey and vanilla in a bowl and whip with an electric mixer until soft peaks form. Serve a dollop on the side of the cake and slide into heaven! ☺