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Whiskey Chocolate Cake with Chocolate Coconut Ganache is simply delicious and decadent Christmas cake to seriously impress your family.

The divine combo i.e. Chocolate + Whiskey = Magic!

Well, I am not a big chocolate eater myself, but during the holidays it’s always a chocolate cake that wins the poll in my family. So, I tried to make it a bit more fun for me and decided to bake a cake with some whiskey 😉 and I nailed it! In fact I might grow into a big chocolate fan if it can be paired with liqueur anyhow. This combo simply works!

Mind you, you’re not going to get a buzz from this cake if that’s what you thought was my intention was :), but the whiskey does provide the best flavor. The ganache, on the other hand does have a little kick in it. Not too much though since there is so little whiskey added, but people will notice it. If that intimidates you, leave the whiskey out of the ganache. Easy fix!

Whiskey Chocolate Cake with Chocolate Coconut Ganache (Christmas Cake) 1

It comes out a little dense, and trust me that’s the way this cake will taste best.

Can kids have this Whiskey Cake?

Yes of course, they alcohol would cook out. You may leave out the whiskey from ganache though.

How to make Whisky Chocolate Cake with Chocolate Coconut Ganache

Prep time: 20 minutes Cook time: 35 minutes Serves: 8

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

What you’ll need…

Whiskey Chocolate Cake with Chocolate Coconut Ganache (Christmas Cake) 2
  • 2 eggs
  • 1 c. white sugar
  • 1 c. light brown sugar
  • 3/4 sour cream
  • 1/2 c vegetable oil
  • 3/4 c water
  • 1/4 c whiskey
  • 1 T pure vanilla extract
  • 2 c all-purpose flour
  • 3/4 c cocoa powder
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 7 oz. bittersweet chocolate, chopped into chunks

Ganache:

  • 8 oz. semi-sweet chocolate, chopped
  • 1 c canned coconut milk
  • 2 T whiskey
  • 1/16 t salt

Garnish:

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

What you’ll need to do to make whiskey chocolate cake

Whiskey Chocolate Cake with Chocolate Coconut Ganache (Christmas Cake) 3
  1. Preheat the oven to 350° 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 shift together flour, cocoa, baking soda, baking powder and salt.  Set aside.  
  4. Alternately folding dry ingredients and wet ingredients into the sugar mixture  just until combined, taking care not to over mix 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 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!

Some helpful TIPS:

  1. Cake: Use good quality chocolate and cocoa! Not necessarily high end but, better the quality better the cake! Don’t blame me if your bake a broken cake. You now know what you’ll need to change.
  2. Whiskey: Use full flavored whiskey-bourbon like Jack Daniels …to help it hold it’s flavor.
  3. Ganche: As much fancy as it may sound, but ganache is pretty much straight forward … its equal parts cream and chocolate … boiled together. I have twisted the recipe a bit, using coconut milk instead of cream and also added some whiskey on top it. Try this you’ll love it.

I like this cake best when made a day ahead but not essential. Just make sure it’s cool before you frost it.

CAN THIS WHISKEY CAKE BE FROZEN?

This chocolate cake keeps well in the freezer for up to a couple of months. Allow it to completely cool, then double-wrap in plastic kitchen wrap before freezing. When ready to eat, allow the cake to thaw overnight in the refrigerator, still wrapped.

CAN I MAKE THIS AS GLUTEN-FREE CAKE?

For a gluten-free cake, use an equal amount of gluten-free flour as a substitute for the all-purpose flour in the recipe. Add half tea spoon xanthan gum too for best results in GF version.

[Recipe card – Use this to print the recipe]

Yield: Serves: 8

Whiskey Chocolate Cake

Whiskey Chocolate Cake

This cake will make your next grown up party a hit!  Filled with chocolate and a hint of whiskey taste.  Super easy on the cook recipe!

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 2 eggs
  • 1 c white sugar
  • 1 c light brown sugar
  • 3/4 c sour cream
  • 1/2 c vegetable oil
  • 3/4 c water
  • 1/4 c whiskey
  • 1 T pure vanilla extract
  • 2 c all-purpose flour
  • 3/4 c cocoa powder
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 7 oz. bittersweet chocolate, chopped into chunks

Ganache

  • 8 oz. semi-sweet chocolate, chopped
  • 1 c. canned coconut milk
  • 2 T whiskey
  • 1/16 t salt

Garnish

  • Chocolate/ white chocolate shavings
  • (and/or) Fresh Raspberries/Strawberries

Instructions

  1. Preheat the oven to 350° 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 shift 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 over mix 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 cake is cooling, place semi-sweet chocolate in a medium bowl.
  8. Heat the coconut milk in the microwave or on the stovetop just 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!

Notes

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

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 944Total Fat: 51gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 61mgSodium: 436mgCarbohydrates: 110gFiber: 8gSugar: 70gProtein: 13g

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