Irish Whiskey Cake in a Jar

Preheat oven to 325 degrees (F). In a large bowl, whisk together flour, baking soda and salt; set aside. In a small bowl, whisk together eggs and vanilla; set aside.

In a medium, heavy-bottomed saucepan, combine coffee, whiskey, butter, cinnamon and cocoa powder. Over medium heat, whisk until combined and butter is completely melted. Remove from heat and add sugar. Whisk until the sugar is incorporated and starts to dissolve. Pour mixture into a large bowl and allow to cool slightly, about 5-10 minutes. Meanwhile, prepare your jars by placing them on a large baking sheet. There is no need to butter or flour the jars.

Once slightly cooled, slowly pour the egg mixture into the chocolate mixture, whisking continuously. Add the flour mixture and whisk vigorously until just combined. The batter will be thin.

Pour batter into the jars, filling them no more than half full. Bake for 45-55 minutes or until a cake-tester comes out clean. Remove from oven and allow to cool for 10-15 minutes.

While cakes are cooling, prepare the whiskey-butter sauce. Simply combine the butter, whiskey, sugar and water in a heavy-bottomed saucepan over medium heat. Stir frequently, until the butter is melted and the sugar is dissolved. Remove from heat.

Using a skewer, poke holes in the tops of the cakes. Pour the whiskey-butter sauce over the tops of the cakes, evenly distributing until all of the sauce is used. When ready to serve, prepare the whipped topping.

In the bowl of a stand mixer using the whisk attachment, beat the cream until stiff peaks form. Add confectioner’s sugar and Irish Cream and beat until just combined. Place a generous dollop of cream on top of each jar and drizzle with caramel for serving. Serve within 24 hours.

Enjoy!

Source: Sprinkle Bakes