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Dark Chocolate Whiskey Cake

Indulge in Irresistible Dark Chocolate Whiskey Cake Delight

This Dark Chocolate Whiskey Cake is a rich, moist dessert combining deep chocolate flavor with a whiskey twist, perfect for celebrations.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3/4 cup Unsweetened Cocoa Powder Substitute with Dutch-processed cocoa for milder taste.
  • 1 cup Strong Brewed Coffee Decaffeinated coffee works well if you prefer less caffeine.
  • 1 cup Favorite Whiskey Any quality bourbon or Irish whiskey complements the cake.
  • 1/2 cup Unsalted Butter Margarine can be used for a dairy-free option.
  • 1 cup Granulated Sugar Coconut sugar can be a lower glycemic index alternative.
  • 1/2 cup Brown Sugar All granulated sugar can be substituted if needed.
  • 1 cup Dark Chocolate Chips Opt for high-quality chocolate for best results.
  • 1 1/2 cups All-Purpose Flour Gluten-free flour blends can be used as a substitute.
  • 1 teaspoon Baking Soda No substitutes if avoiding gluten.
  • 1/2 teaspoon Kosher Salt Regular table salt can work in a pinch.
  • 1/4 teaspoon Ground Pepper Can be omitted for a milder flavor.
  • 1/4 teaspoon Ground Cloves Nutmeg can be used instead for a similar profile.
  • 2 large Eggs Try a flaxseed or chia egg for an egg-free alternative.
  • 1 large Egg White Can be omitted for egg-free versions.
  • 1 teaspoon Vanilla Extract Pure extract is recommended for best taste.
For the Whiskey Ganache
  • 1 cup Dark Chocolate Chips Stick with high-quality chocolate for the best flavor.
  • 1/2 cup Heavy Whipping Cream Coconut cream serves as a dairy-free alternative.
  • 1/4 cup Favorite Whiskey Use the same whiskey as in the cake for consistency.

Equipment

  • 10-inch springform pan
  • medium saucepan
  • Whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 10-inch springform pan by spraying it with cooking spray.
  2. In a medium saucepan, combine cocoa powder, brewed coffee, whiskey, and butter. Heat until the butter melts and the mixture is smooth.
  3. Stir in granulated sugar and brown sugar until fully dissolved. Remove from heat.
  4. Allow the chocolate mixture to cool for about 10 minutes.
  5. In a separate bowl, whisk together flour, baking soda, salt, ground pepper, and ground cloves.
  6. Gently fold the cooled chocolate mixture into the dry ingredients until just combined. Add dark chocolate chips.
  7. Pour the batter into the prepared pan and bake for 1 hour, checking for doneness at 45 minutes.
  8. Once cooled, melt dark chocolate chips, heavy cream, and whiskey for the ganache over low heat until smooth.
  9. Pour the ganache over the cooled cake and let it sit for at least 30 minutes before cutting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Check for doneness using a toothpick; it should come out with moist crumbs. Store in an airtight container in the fridge for up to 5 days.

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