~ adapted from Confident Kitchen ~
In a heavy pan, bring together to melt 3/4 cup softened butter, 1 1/4 cups sugar, and 1/2 cup cocoa. Remove from heat. Beat lightly, adding 2 whole eggs and 1 teaspoon vanilla extract.
Blend 1 1/2 cups flour, 1 teaspoon baking powder, and 1/4 teaspoon baking soda.
In a separate bowl, stir with a whisk 3/4 cup milk, 1/4 cup Irish whiskey, and 2 tablespoons instant coffee crystals. Alternate flour mixture with liquid mixture into chocolate.
Stir in 1 cup chopped nuts. (Ideal fit: walnuts with unsweetened dark chocolate cocoa powder; pecans with regular unsweetened cocoa powder). Smooth batter into a buttered-floured pan, bake in a 350 degree oven for 15 to 20 minutes. Cool completely before frosting.
For the Irish Coffee Glaze, stir 2 1/2 cups sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1 1/4 teaspoons vanilla extract. Until reaching the right consistency, stir in 3 to 4 tablespoons strong-brewed coffee.
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