The first time I tasted a tipsy cake I was an 18 year old living in South Africa. I was a bundle of excitement at the thought of ordering this boozy delight, and then after a few servings, an equally charming drunk (or, rather this is the adjective I am sticking with for the sake of this story). It was sticky, gooey, fudge riddled and oozing with caramel….it was heaven on a spoon. I have tried in vain to recreate that first bite and nothing has compared, until I came across these tempting whiskey cakes at a Christmas party years later (thankfully, the wisdom of hindsight taught me to limit my sweet drunken tooth).
More like brownies than cakes, these chocolate delights are dainty, with a booze quantity to match. Serve them fresh out of the oven, or make ahead and serve them chilled, they require little baking skill and the love of good whiskey. You can read my Tipsy Cupcake Recipe on Celebrations.com.
And if time is not on your side this weekend, take a short-cut by buying ready made brownies or chocolate cake, and spend 15 minutes making a chocolate whiskey drizzle. Simply double boil a package of dark chocolate chips with butter and honey, and once your have a molten chocolate consistency, gradually add splashes of whiskey until you have the potency you desire before spooning over your brownies or cake.
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