Chocolate Whiskey Cake

cooking.nytimes.com

This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala. Ms. Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded. The interplay of coffee, black pepper and cloves is subtle but powerful, and results in a deeply flavored, moist confection that comes together quickly. It’s just delicious.

12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan

85 grams unsweetened cocoa powder (about ¾ cup plus 2 tablespoons)

1 ½ cups brewed strong coffee

½ cup Irish whiskey

200 grams granulated sugar (about 1 cup)

156 grams light brown sugar (about 1 cup)

240 grams all-purpose flour (about 2 cups)

8 grams baking soda (about 1 ½ teaspoons)

3 grams fine sea salt (about ¾ teaspoon)

¼ teaspoon black pepper

⅛ teaspoon ground cloves

3 large eggs

2 teaspoons vanilla extract

1 cup mini semisweet chocolate chips

Powdered sugar, for serving (optional)

Directions at cooking.nytimes.com

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