Dark Chocolate Whiskey Cake with Whiskey Ganache
Dark Chocolate Whiskey Cake with Whiskey Ganache is a decadent, booze-filled cake perfect for any occasion!
This rich and moist Dark Chocolate Whiskey Cake is the absolute definition of dessert decadence! Glistening with a chocolate whiskey ganache on top, you will find yourself enjoying it down to every boozy and chocolatey crumb!
Dark chocolate mixed with giggle juice and topped with more booze-infused chocolate ganache. What more could a girl want?! I know that whiskey is conventionally enjoyed in a glass, but have you ever tried using it in baking? If you have not, break one out of the cellar, put your apron on, and get ready to enjoy one of the best whisky-flavored chocolate cakes ever! This sinfully delicious dessert is perfect for anniversaries, dinner dates, or as a sweet surprise for your hubby’s birthday.
Why Add Whiskey to Chocolate Cake?
You enjoy it as a drink, so who says you can’t enjoy its delightfully complex flavors on baked goods? As a matter of fact, whiskey is a hidden gem in terms of baking. Its deep and rich tones work really well with sweets, especially chocolates. Try sipping bourbon and then taking a bite of chocolate- it is heavenly! Adding it to the cake batter gives it a distinctive flavor that significantly elevates the cake’s overall taste. And when you double the goodness up with a silky ganache made of these two ingredients, you will find yourself in cake heaven!
Most of the alcohol from the whiskey burns off as you bake the cake and melt the ganache, but there will still be an amount left. However, a slice of this cake will not be enough to make you drunk. Consuming a few portions might get you a bit tipsy, so don’t eat the whole cake if you are not in for a wild night!
If you have tried my Ultimate Dark Chocolate Cake recipe, a bottle of your favorite whiskey is all you need to make this (sans the marshmallow frosting). You’ll be amazed by how this spirited drink makes a difference when added to your usual baking essentials.
For the Cake:
- Whiskey– while you can use any type, one with sweeter notes like bourbon is preferred when baking. It usually has caramel and vanilla tones that are great for cakes and sweet pies.
- Unsweetened cocoa powder– Use a great quality cocoa powder for the best results.
- Strong brewed coffee– will intensify the chocolate flavor without leaving any of its bitter flavors.
- Unsalted butter– aside from giving the batter a richer taste, butter also helps give the cake a moist and soft texture.
- Granulated sugar +brown sugar– these are added for sweetness, but they make the crumbs tender and moist. I like adding brown sugar to give the cake a deep caramel-y taste.
- Dark chocolate chips– melt into gooey bits as the cake bakes!
- All-purpose flour– or plain flour. This is ideal when you want a soft and springy cake.
- Ground cloves– this warm and aromatic spice adds a woody and zesty undertone to the cake.
- Baking soda– to make the cake batter rise as it bakes.
- Eggs + Egg white– to bind the ingredients together.
- Vanilla extract– gives a pleasant aroma and mild floral flavor.
- Kosher salt
For the Whiskey Ganache
- Heavy cream- used as the base of the creamy ganache
- Chocolate chips
How to Make Dark Chocolate Whiskey Cake
- Preheat your oven to 325 degrees
- Spray a 10-inch springform pan with non-stick cooking spray and set aside.
- Sift your flour and cocoa powder.
- Make the Chocolate Mixture. Add 3/4 cup cocoa powder, coffee, whiskey, and butter to a large saucepan. Whisk them all together using medium heat until well combined. Add the sugars and stir until the sugar crystals are melted. Remove from heat and set aside to cool.
- Make the Cake Batter. Mix the flour, baking soda, salt, pepper, and cloves in a large bowl. Then add the eggs and the yolk, then mix in the cooled chocolate mixture. Toss the chocolate chips and 1 tbsp cocoa powder in a small bowl, then fold them into the batter.
- Bake the Cake. Pour the batter into the prepared 10-inch baking pan and bake for about 1 hour. Check your cake after 45 minutes to ensure it is cooking evenly and is not burnt.
- Make the Ganache. While waiting for the cake to bake, add the chocolate chips, cream, and whiskey in a small saucepan. Mix and melt them over low heat.
- Assemble the cake. Once done baking, remove the cake from the oven and let it cool completely. Then cover it with the whiskey ganache evenly. Serve, slice, and enjoy!
Tips for Making the Dark Chocolate Whiskey Cake
- The baking time may change depending on the size of the pan and the type of oven you are using. Make the necessary adjustments as needed.
- You can check if the cake is baked through by poking a skewer or knife in the middle of the cake. It should be good to go if it comes out without any wet crumbs. Otherwise, leave it in the oven for a few more minutes.
- Let the cake rest in the baking pan for a few minutes before moving it into a cake rack. This will allow the cake to further set and prevent it from falling apart or collapsing.
- The cake has to be cooled completely before you pour the ganche all over it. The ganache will melt into it if it is still warm, making your cake soggy.
- You can also use this recipe in a bundt pan, square pan, or cupcake molds.
Storing Dark Chocolate Whiskey Cake
Any leftovers should be placed in an airtight cake box or container and stored in the fridge for up to five days. Take note, though, that the longer you keep it, the less moist it will become. If you are making this ahead of time, do not pour the ganache until you are ready to serve.
Dark Chocolate Whiskey Cake with Whiskey Ganache
- For the cake:
- 3/4 cup + 1 tbsp, Unsweetened cocoa powder, divided
- 1 1/2 cups Strong brewed coffee
- 1/2 cup Favorite whiskey
- 1 1/2 sticks Unsalted butter, cubed
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 1 cup Dark chocolate chips
- 2 cups All-purpose flour
- 1 1/2 tsp Baking soda
- 3/4 tsp Kosher salt
- 1/4 tsp Ground pepper
- 1/8 tsp Ground cloves
- 3 large Eggs
- 1 large Egg white
- 2 tsp Vanilla extract
- For the whiskey ganache:
- 1 cup Dark Chocolate chips
- 1 tbsp Heavy whipping cream
- 1 tbsp Favorite whiskey
- For the cake:
- Preheat your oven to 325 degrees. Spray a 10-inch springform pan with non-stick cooking spray and set aside.
- In a large saucepan add 3/4 cup cocoa powder, coffee, whiskey and butter. Whisk the ingredients over low heat until well combined. Next, add in the granulated sugar and brown sugar. Stirring until combined. Remove the saucepan from the heat and let cool.
- In a small bowl toss together the chocolate chips and 1 tbsp cocoa powder.
- In another large bowl combine the flour, baking soda, salt, pepper and cloves.
- Next, take the three eggs, one egg white, vanilla extract and whisk them into the cooled chocolate mixture. Add the flour mixture to the chocolate mixture. Lastly, fold the dark chocolate chips into the batter.
- Take the batter and pour it into the prepared 10-inch baking pan. Bake for about 1 hour checking around 45 minutes to make sure it’s cooking evenly and not burnt. Remove the cake from the oven and let the cake cool completely before covering it with the whiskey ganache. Once covered, slice and serve the cake.
- For the whiskey ganache:
- In a small saucepan add the chocolate chips, heavy cream and whiskey. Over low heat melt the chocolate chips, and stir until everything is well combined.
Giggle juice ???? Congrats!!! I wish you many more years of blogging success!!! ???? I am loving your blog and am looking forward to many more great posts!! ????
I’m assuming once the eggs are incorporated into the chocolate that the chocolate mixture is blended with the flour mixture PRIOR to folding in the chocolate chips. Thats what I did.
Yes! The recipe has been updated. Appreciate it, Christine!
You don’t mention in your recipe when to incorporate the vanilla or when to add the flour mixture.
The recipe has been update! Thanks, Terry!
Anyway I can make this cake eggless?
Hi! Unfortunately, I don’t have an answer! I’m sorry!
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Yikes – I didn’t read this all the way through before starting and I’m not sure when I’m supposed to incorporate the flour mixture!
Hi Amber! I’ve updated the recipe! Thanks for your help!
Moist and delicious. Problem was that the mixture was so runny that the choc chips all sank to the bottom and were left sticking to the tin when I took the cake out. I’d make this recipe again but leave them out.
Best cake ever – moist and even had some height! I made it with Cup 4 cup gluten free flour but you can’t tell the difference. Almost like a brownie. Maybe could be a base for Black Forest cake….
If you are cooking in a bunt tin does it change the cooking time?
Great question. I would start with 15 minutes and then continue to check every 5 to 7 minutes to see how the cake is coming along. I have not made a Bundt version, but it should work!