Desserts

Whiskey Chocolate Cake with Coconut Ganache

Whiskey Chocolate Cake with Chocolate Coconut Ganache

If you looking for a perfect cake for the next holiday party, then try this whiskey chocolate cake with homemade chocolate coconut ganache, soft, moist, and incredibly delicious. You can have this amazing whiskey cake in less than an hour.

Ingredients for this Recipe :

  • 7 oz. bittersweet chocolate, chopped into chunks
  • 2 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 1/4 cup whiskey
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 3/4 cup sour cream
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1 tbsp pure vanilla extract
  • 1/2 tsp salt
Ganache Ingredients :
  • 8 oz. semi-sweet chocolate, chopped
  • 1 cup canned coconut milk
  • 2 tbsp whiskey
  • 1/16 t salt
Ingredients for Garnish:
  • Chocolate or White Chocolate Shavings and/or Fresh Raspberries or Strawberries

Tip :

This cake tastes best when prepared one day in advance. You can also place a thin layer of jam and fresh fruit between the cake layers as a tasty variation.

How to Make Whiskey Chocolate Cake with Ganache :

Step 1:

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

Step 2:

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.

Step 3:

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

Step 4:

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

Step 5:

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.

Step 6:

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

Step 7:

While the cake is cooling, place semi-sweet chocolate in a medium bowl.

Step 8:

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

Step 9:

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

Step 10:

Once the whiskey chocolate 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.

Chocolate cake with whiskey

Step 11:

Sprinkle with chocolate shavings, white chocolate, or berries on top, if desired, Enjoy this holiday whiskey cake!

Whiskey cake recipe

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Whiskey Chocolate Cake with Coconut Ganache

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Dessert American
Serves: 8
Prep Time: 20 minutes Cooking Time: 35 minutes Total Time: 55 minutes

Whiskey chocolate cake recipe with easy chocolate coconut ganache, delicious, soft, and moist, perfect cake for holidays. Enjoy!

Ingredients

  • 7 oz. bittersweet chocolate, chopped into chunks
  • 2 cup all-purpose flour
  • 1/4 cup whiskey
  • 3/4 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 3/4 cup sour cream
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1 tbsp pure vanilla extract
  • 1/2 tsp salt
  • Ganache Ingredients:
  • 8 oz. semi-sweet chocolate, chopped
  • 1 cup canned coconut milk
  • 2 tbsp whiskey
  • 1/16 tsp salt
  • For Garnish:
  • Chocolate or White Chocolate Shavings and/or Fresh Raspberries or Strawberries

Instructions

1

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

2

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.

3

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

4

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

5

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.

6

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

7

While the cake is cooling, place semi-sweet chocolate in a medium bowl.

8

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

9

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

10

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!

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