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Decadent Whiskey Chocolate Layer Cake

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A rich and moist chocolate layer cake infused with whiskey and topped with a silky ganache, perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 3/4 cups (350 g) granulated sugar
  • 3/4 cup (75 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • 1/2 cup (120 ml) vegetable oil (canola or light olive oil preferred)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup (60 ml) whiskey (bourbon or rye)
  • 1 cup (240 ml) hot water
  • 1 cup (240 ml) heavy cream
  • 8 oz (225 g) bittersweet chocolate chips or chopped chocolate (60–70% cocoa)
  • 2 tablespoons (30 ml) whiskey (optional for ganache)
  • 2 tablespoons (30 g) unsalted butter, softened

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and whiskey until smooth.
  4. Gradually add wet ingredients to dry ingredients, stirring gently with a spatula until just combined.
  5. Slowly pour in hot water while stirring. Batter will be thin.
  6. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles.
  7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Start checking at 28 minutes.
  8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. To make ganache, heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
  10. Pour hot cream over bittersweet chocolate in a heatproof bowl. Let sit for 3 minutes, then stir gently until smooth.
  11. Mix in whiskey and softened butter until ganache is glossy.
  12. Place one cake layer on a serving plate. Spread a generous amount of ganache on top.
  13. Place second layer over the first and cover entire cake with remaining ganache, smoothing top and sides.
  14. Refrigerate cake for at least 30 minutes to set ganache before slicing.
  15. Bring cake to room temperature before serving for best texture and flavor.

Notes

Use room temperature eggs and buttermilk for better batter consistency. Do not overmix to keep cake tender. Bloom cocoa powder with hot water for deeper chocolate flavor. Chill ganache before spreading if too thin; warm gently if too thick. Use a serrated knife to level cake layers for even stacking. Ganache can be made with or without whiskey. For non-alcoholic version, substitute whiskey with strong brewed coffee or vanilla extract. For gluten-free, use a gluten-free flour blend.

Nutrition

Keywords: whiskey chocolate cake, chocolate layer cake, ganache cake, bourbon cake, homemade dessert, rich chocolate cake, easy chocolate cake

Find it online: https://lucastable.com/decadent-whiskey-chocolate-layer-cake-recipe-perfect-for-homemade-desserts/