One-Bowl Irish Stout Cake

Preheat oven to 350 degrees F. Coat a 9-inch-square baking pan with cooking spray. Line the bottom and 2 sides of the pan with parchment paper, leaving a 2-inch overhang on the 2 sides.

Whisk flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. Add stout, oil, eggs and 1 teaspoon vanilla; stir until just smooth and combined (do not overmix). Pour the batter into the prepared pan.

Bake until a wooden pick inserted in the center comes out clean, 22 to 24 minutes. Let cool in the pan for 15 minutes. Lift the cake using the parchment handles and remove from the pan to a wire rack.

Meanwhile, combine cream and espresso powder in a large bowl. Add confectioners' sugar, whiskey and the remaining 1 teaspoon vanilla; beat with an electric mixer fitted with a whisk attachment until medium peaks form, about 2 minutes. Refrigerate until ready to serve (for up to 8 hours).

Serve the cake warm, or let cool to room temperature (about 1 hour). Slice and serve with dollops of the whiskey-infused whipped cream.