W.C. Fields: Bob's Tribute and a Recipe for Chocolate Whiskey Cake

“The advantages of whiskey over dogs are legion. Whiskey does not need to be periodically wormed, it does not need to be fed, it never requires a special kennel, it has no toenails to be clipped or coat to be stripped. Whiskey sits quietly in its special nook until you want it. True, whiskey has a nasty habit of running out, but then so does a dog.”

W.C. Fields 

January 29 marks the birthday of the famed comedienne, almost as well known for his purported hatred of children and dogs as for he is for his films.   Here is Bob's tribute to a classic Field's skit: The Fatal Glass of Beer 

In Field's honor we are also sharing a recipe for Chocolate Whiskey Cake.  Of course Fields preferred his whiskey in liquid form, but we prefer it in this cake.  It really is delicious


Chocolate Whiskey Cake

1 lb pound bittersweet chocolate, chopped (I used Scharffen Berger chunks)
10 tablespoons (1¼ sticks) unsalted butter
3 ounces Whiskey 1 tablespoon cocoa-powder
6 large eggs
¾ cup sugar

Sweetened whipped cream for serving

1. Preheat the oven to 350 degrees F. Butter and flour a 9-inch diameter springform pan with 2¾-inch high sides. Combine chocolate and butter in a large heavy-bottomed saucepan. Stir over low heat until melted and smooth. Remove from heat. Whisk in Bourbon and cocoa powder. Cool to lukewarm.

2. Using an electric mixer, beat eggs and sugar in a large bowl until tripled in volume, about 5 minutes. Stir ¼ of the beaten egg mixture into cooled chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture. Transfer the batter to the prepared pan. Smooth with an offset spatula.

3. Bake cake until tester inserted into the center comes out with moist crumbs still attached, about 40 to 45 minutes. Cook cake in pan on rack (cake will sink as it cools). run knife around pan sides to loosen cake. Release pan sides.