Chocolate Whiskey Cake

This decadent chocolate whiskey cake is perfect for any celebration! With a rich ganache made from whiskey, this cake is sure to impress.

Is there anything better than a delicious piece of cake? This Chocolate Whiskey Cake with Whiskey Ganache Recipe is definitely one of our favorites! There’s something about chocolate and whiskey that just seems to go together perfectly.

This delicious chocolate whiskey cake is the perfect dessert for any special occasion. The rich and chocolatey cake is topped with a sweet and smooth whiskey ganache, making it the perfect treat for those who love both chocolate and whiskey.

So, if you’re looking for an impressive recipe that will wow your guests, then be sure to try this chocolate whiskey cake!

Why You Will LOVE This Chocolate Whiskey Cake

• Easy to make from scratch
• Rich chocolate flavour enhanced with notes of Whiskey
• A delicious adult twist on a classic
• Moist and tender crumb
• Topped with an incredible whiskey chocolate ganache
• Just the perfect amount of sweetness.

What is the Best Whiskey to Bake With?

This cake is amazing no matter what type of Whiskey you have on hand. If you don’t have any on hand, or just want the best results though, you might be wondering what type of Whiskey is best for baking.

Bourbon whiskey is absolutely your best choice for baking desserts with. Bourbon whiskey has a full rich, deep flavour that lends itself to sweet dishes.

You will want to use a good quality whiskey that you enjoy the taste of. You do not need to go top-shelf, and in fact you should save expensive whiskey for sipping. For baking go with a high-quality and good tasting whiskey that is easy enough on the wallet. Wild Turkey or Jim Beam are two great choices for baking with.

Tips for the Best Chocolate Whiskey Cake

This chocolate whiskey cake recipe results in rich chocolate cake with a tender crumb, but you should be aware of some cake baking basics.

• Make sure NOT to over-mix the batter if you want a light, fluffy cake.
• Spoon and carefully level your flour, do not pack the flour or eyeball it.
• Use ingredients that are at room temperature.
• Do not swap butter for oil, butter tends to result in a dry cake.
• Do NOT open the oven door while baking.
• Don’t overfill your pans.
• Allow your cakes to completely cool before frosting with ganache.

How to Store Chocolate Cake

To prevent this cake from drying out, store it as you would other baked goods. This cake should last up to three days at normal room temperature covered in plastic wrap or stored in an airtight container, and about a week if refrigerated.

If you don’t plan on eating the chocolate cake within two to three days of baking it, place the completely cooled cake in an airtight container and freeze for up to two months.

Thaw at room temperature for about 8 hours prior to serving.

About the Equipment Needed for Making Cake

I usually just use a large mixing bowl, and a whisk since we don’t need to cream butter. You can also use a stand mixer as it is a bit faster.

You will need two 8 inch round cake pans as well as parchment paper.

When it comes to the ganache, you will need two heat proof bowls.

About the Ingredients for Chocolate Whiskey Cake

Eggs – Make sure your eggs are room temperature before starting so that the batter combines perfectly.

Sugar – We are using a mixture of plain white granulated sugar and brown sugar. The brown sugar offers a deeper flavour and a little moisture.

Sour cream – Use full fat sour cream, it adds moisture without thinning the batter which results in a tender crumb.

Oil – We are using oil instead of butter because it helps create a more moist cake.

Water – Should be lukewarm.

Whiskey – Use your favourite whiskey for the cake. You can use Irish whiskey, Scotch, Canadian whisky, Bourbon whiskey, Rye, etc… please read up on the section above about what type of Whiskey is best. If you don’t normally buy whiskey you can purchase the airplane bottles.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with a dense cake.

Cocoa powder – Make sure you use unsweetened cocoa powder, and not hot chocolate mix. Also do not substitute with bakers chocolate, which can dry out the cake.

Baking powder & soda – Leavens the cake, make sure they are still active so your cake rises perfectly.

Salt – Helps to balance all the flavours and make em shine.

Chocolate – I think bittersweet chocolate is best here but dark chocolate would be good too. Milk chocolate would be too sweet. Use a high quality chocolate for the best flavour.

Looking for More Chocolate Dessert Recipes?

If you love chocolate desserts, check out even more of my favourite recipes!

If you love peanut butter and chocolate, this peanut butter brownies recipe is for you! They’re chewy, fudgy, rich, and oh so delicious!

This is the best chocolate mousse recipe that you will ever find! Rich, creamy, and absolutely delicious, this dessert is sure to be a hit!

These Classic Chocolate Walnut Brownies are perfectly rich & dense. They are quick and easy to make and taste so much better than boxed mix!

How to Make Chocolate Whiskey Cake

Yields: 8 Servings | Prep time: 20 Minutes | Cook time: 35 Minutes

Ingredients:

2 Large eggs, room temperature
1 cup granulated sugar
1 cup light brown sugar
¾ cup sour cream, room temperature
½ cup vegetable oil
¾ cup water
¼ cup whiskey
1 Tablespoon pure vanilla extract
2 cups all-purpose flour
¾ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
7 oz. bittersweet chocolate, chopped into chunks

For the Whiskey Ganache:
8 oz. semi-sweet chocolate, chopped
1 cup heavy cream
3 Tablespoons whiskey
1/8 teaspoon salt

Garnish:  

Chocolate or White Chocolate Shavings and/or Fresh Raspberries or Strawberries

Directions:

Preheat the oven to 350 degrees Fahrenheit and spray two 8” round cake pans with baking spray then line them each with a piece of parchment paper.

Add eggs, white sugar, and brown sugar to a large bowl of an electric mixer and mix on low speed until combined.  In another bowl combine sour cream, vegetable oil, water, whiskey, and vanilla extract until fully combined and smooth. Set aside.

In a large bowl sift together flour, cocoa, baking soda, baking powder and salt.  Set aside. 

Alternate folding dry ingredients and wet ingredients into the sugar mixture  just until combined, taking care not to overmix the batter.

Finally, fold in the chunked bittersweet chocolate and pour the batter into the prepared cake pans. Place in the oven and bake until the cake is set and a toothpick inserted into the center comes out clean, around 33-38 minutes depending on your oven.

Cool in pans for 30 minutes then turn onto a cooling rack until completely cool.  

While cake is cooling start making the ganache; place semi-sweet chocolate in a medium bowl.

Heat the cream in the microwave or on the stovetop just until it boils.  Remove from heat and pour over the chocolate.

Allow the mixture to sit for 2 minutes, then stir with a whisk until a smooth and glossy ganache forms. Add the whiskey and salt. Continue whisking just until combined.

Once the cake is fully cooled to room temperature, spread a thin layer of ganache in between layers then frost the rest of the cake with the whiskey ganache. Sprinkle with chocolate shavings, white chocolate or berries on top, if desired, Enjoy!