Chocolate Whiskey Cake is a whiskey cake recipe from scratch. A whiskey infused chocolate bundt cake, topped with boozy chocolate ganache! This homemade whiskey cake recipe makes the perfect St. Patrick’s Day dessert!
You know how much I love adding a little booze to my recipes right? I’ve had this chocolate whiskey cake recipe in my brain since last St. Patrick’s Day. I finally got to make it and share it with all of you. Just in time too!
You’re not going to get a buzz from this cake, but the whiskey does provide the best flavor. The ganache, on the other hand, does have a little kick. 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!
This bundt pan is so beautiful. Everyone needs it. It literally can make any cake pretty. It looks like it could be tricky to use, but the important thing to remember is always grease it and flour it. If you’re making a chocolate cake, use unsweetened cocoa powder instead of flour. It will pop out every single time.
How to Make Whiskey Cake from Scratch
I love to use this whiskey cake from scratch recipe. It’s so simple. The butter doesn’t need to be left out to come up to room temperature. Just cube it up straight out of the fridge, throw it in water and microwave it for 2 1/2 minutes. That seriously saves so much time. If you’re a last minute baker like yours truly, you’ll want to keep this recipe close. It may be a life saver.
Do you like beer infused cakes? I also have a couple of those recipes. I have a chocolate guinness cupcakes with baileys cream cheese frosting (which is requested yearly from my hubby’s coworkers) and a chocolate stout cupcakes with salted caramel buttercream that I made for father’s day.
Chocolate Whiskey Cake Recipe
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Chocolate Whiskey Cake
- 3/4 cup butter cubed
- 3/4 cup boiling water
- 3/4 cup unsweetened cocoa powder
- 1 cup sour cream
- 2 tsp. vanilla extract
- 2 large eggs lightly beaten
- 2 cups cake flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 cup Irish whiskey
- 2 T. unsweetened cocoa powder for pan
Chocolate Whiskey Ganache
- 1 cup milk chocolate chips
- 6 T. heavy cream
- 2 tsp. Irish whiskey optional
- Preheat oven to 350 degrees. Coat your heritage bundt pan with non-stick cooking spray. Dust the pan with about 2 T. unsweetened cocoa powder. Tap out any excess cocoa powder.
- In a microwave-safe medium bowl, add in the water and butter. Microwave for 2 1/2 minutes.
- Add in the cocoa powder. Whisk until smooth.
- Add in sour cream and vanilla extract. Continue to whisk until the sour cream is incorporated.
- In a separate bowl, add in cake flour, sugars, baking soda, and baking powder. Whisk until combined.
- Pour the cocoa/sour cream mixture in with the dry ingredients. Add in the lightly beaten eggs. Whisk until the batter is incorporated and smooth. I added in the eggs a little later to avoid cooking my eggs in the very hot liquid.
- Add in the Irish whiskey and whisk until combined.
- Pour the batter into the prepared bundt pan. Spread it out evenly and give it a few taps on the counter to remove any air bubbles.
- Place into the oven and bake for 38 minutes or until a toothpick comes out moist crumbs or clean.
- Remove from the oven and let cool for about 30 minutes.
- Once the cake has cooled for 30 minutes, turn the bundt cake out onto a wire rack. Gently lift one side of the bundt pan to help loosen the edges of the cake. Then lift the opposite side to loosen that side. Repeat until cake comes out. Let cool completely on wire rack.
- Place cooled bundt pan on a cake plate.
- In a medium sized microwave-safe bowl, add in the milk chocolate chips and heavy cream.
- Microwave for 30 seconds and stir. Repeat microwaving for only 30 seconds and stirring after each interval until the ganache is smooth. It normally takes 3 zaps in the microwave and stirring vigorously for it to come together.
- After the ganache has come together, add 1 - 2 teaspoons of irish whiskey into the ganache. Stir until incorporated. This step is completely optional.
- Let the ganache cool slightly. I would save about 30 minutes. You want the ganache to still have a nice drizzle consistency, but thicker than when it first came out of the mmicrowave.
- Pour the ganache into a sandwich bag or disposable piping bag. Cut a small hole in the corner of the sandwich bag.
- Add a drizzle to the top of the bundt cake.
Happy St. Patrick’s Day! Remember to wear your green so you don’t get pinched. No one likes to get pinched!
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