I needed an excuse to use my adorable new Bundtlet (even the word is cute!) pans and St. Patrick’s Day happened to be around the corner, so I combed the internet for something with an Irish twist that didn’t involve Bailey’s Irish Cream. Because I don’t like it. Yes, you read that right and I’m sorry for it....I want to like it but I find it sickeningly cloying and in desserts it gets lost.. However, I do love Irish whiskey so I adapted a Whiskey cake from NYT Cooking. Is it cocky to say that I made some significant improvements to the recipe? You can use any whiskey or bourbon you like (or even rum, for that matter); the recipe is designed for a large Bundt pan but if you use small cute ones like I did, shorten the baking time a bit. This cake is best made the day before you want to serve it. Cake: 1 cup vegetable or canola oil 2 cups flour 2 cups sugar 5 oz. unsweetened chocolate, melted 1/4 cup instant espresso powder 2 T cocoa powder 1/2 cup Irish Whiskey 1/2 t kosher salt 3 egg