Instructions:
- Preheat oven to 325F and position the oven rack in the middle of the oven.
- Grease a 9 inch baking pan with butter or spray and coat the inside of the pan with flour. Remove any excess flour.
- Place the chocolate in the bowl of a double boiler and melt the chocolate. Once melted, set aside to slightly cool.
- In a large bowl of a stand mixer fitted with a paddle attachment, add Kerrygold Unsalted Butter and sugar. Cream the mixture on a medium speed until pale yellow and thick, about 4 minutes. Scraping down the sides halfway through.
- While the butter is mixing, sift the flour, cocoa powder, baking powder, baking soda and kosher salt into a medium bowl.
- Reduce the mixer speed to low and add the eggs, one at a time, until well incorporated. Slowly add the melted chocolate to the mixture and mix until well incorporated.
- With the mixer still at a low speed, slowly add the flour mixture and mix until combined, then slowly add the espresso and whiskey. Remove the bowl from the stand mixer and, using a silicone spatula, scrape down the entire outside and bottom of the bowl, to make sure everything is incorporated.
- Pour the batter into the prepared pan, and bake in the preheated oven until an inserted cake tester is clean when removed, about 45 minutes.
- Remove the cake from the oven and cool in the pan for 5 minutes. Invert onto a cooling rack and cool at least at least 10 minutes or cool completely and wrap tightly in plastic wrap until ready to serve.
- To serve: Lightly sprinkle the chocolate cake with confectioners’ sugar and serve with whipped cream.