Enjoy a sweet ending to Christmas dinner with a cocktail cake alongside - or in place of - that after dinner drink. Baking cakes with liquor keeps them moist and decadent and gives your holiday dessert an unexpected extra kick. Keep your Christmas sweet with one of the following Christmas cocktail cake recipes.
Christmas cocktail cake recipes
Chocolate Bourbon CakeMakes 6 servings
1-1/2 cups granulated sugar, divided, plus more for the pan
28 ounces semi-sweet chocolate chips, divided
1 cup unsalted butter, cut into pieces
8 eggs, separated
1/2 cup bourbon
1/2 pound pecans, finely chopped, plus more for garnish
1/3 cup vegetable oil
1. Preheat oven to 300 degrees F. Coat a 9-inch springform pan with cooking spray and sprinkle with granulated sugar.
2. In a double boiler, melt 12 ounces chocolate chips, stirring occasionally until smooth. Mix in butter until melted and combined. Turn off heat and set aside.
3. In a large mixing bowl, beat egg whites until foamy, then beat in 3/4 cup of sugar. In a second large bowl, beat egg yolks with 3/4 cup of sugar until thickened.
4. Stir melted chocolate into yolks then pour in bourbon. Gently fold egg whites into chocolate mixture. Stir in chopped pecans.
5. Pour mixture into springform pan and bake 1-1/2 hours or until a toothpick comes out clean. Take sides off of pan and flip over on a wire rack to cool.
6. To make a glaze, melt 16 ounces chocolate chips with oil in a double boiler. Pour glaze over cake and top with pecans.
White Chocolate Amaretto CheesecakeMakes 8 servings
1-1/2 cups Graham crackers, crushed
1-1/4 cups sugar, divided
5 tablespoons butter, melted
1-1/2 pounds softened cream cheese
8 to 9 ounces white chocolate
3 tablespoons heavy cream
1 cup sour cream
1/4 cup Amaretto
1 cup sour cream
1 cup confectioners' sugar
1. Preheat oven to 350 degrees F. Combine graham crackers, 1/4 cup sugar and melted butter with a fork until fully combined. Press onto the bottoms and sides of a springform pan. Chill until ready to fill.
2. In a large bowl, beat cream cheese until fluffy. Beat in remaining sugar and then eggs one at a time.
3. Melt chocolate chips with heavy cream in a double boiler and until melted. Beat white chocolate, Amaretto and sour cream into egg mixture until fully combined.
4. Pour mixture into pan and bake for 55 to 60 minutes. If the top begins to brown, cover it with foil. Remove cake from oven and let cool.
5. Whisk together sour cream and sugar. If desired, add a few drops of Amaretto. Remove sides from pan and top cheesecake with sour cream mixture. Serve with fresh fruit, if desired.
Black Russian CakeMakes 8 servings
3 cups cake flour
2 teaspoons baking soda
1/8 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
2/3 cup semi-sweet chocolate morsels
3/4 cup plus 2 tablespoons strong coffee
1/2 cup plus 2 tablespoons creme de cacao
1/4 cup plus 2 tablespoons Kahlua
1/2 cup buttermilk
1 cup confectioners' sugar, sifted
1. Preheat oven to 350 degrees F. Coat a 10-inch bundt pan with butter and dust with flour.
2. In a large bowl, combine flour, baking soda and salt. In another large bowl, beat butter, eggs, sugar and vanilla. Gradually beat in flour mixture alternately with 3/4 cup coffee, 1/4 cup creme de cacao, 1/4 cup Kahlua, and buttermilk until fully combined.
3. Pour batter into prepared pan and bake 35 to 40 minutes or until a toothpick comes out clean. Let cake cool for at least 30 minutes then invert onto a plate. Poke a few holes in cake with a toothpick.
4. To make glaze, combine powdered sugar and remaining coffee, creme de cacao and Kahlua. Pour over cake and serve.
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