Chocolate Whiskey Cake

5 from 13 votes

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!

Prep Time20

Cook Time38

Total Time58

Servings: slices

Author: Miranda Couse

Ingredients

Chocolate Whiskey Cake

3/4 cup cold butter cubed
3/4 cup water
3/4 cup unsweetened cocoa powder
1 cup full-fat sour cream
2 teaspoon vanilla extract
2 cups cake flour
1 cup granulated sugar
1/2 cup light brown sugar packed
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs lightly beaten
1/4 cup Irish whiskey
2 tablespoons unsweetened cocoa powder for pan

Chocolate Whiskey Ganache

1 cup milk chocolate chips
6 tablespoons heavy cream
2 teaspoons Irish whiskey optional

Instructions

Cake

Preheat oven to 350 degrees F. Coat the bundt pan with non-stick cooking spray. Dust the pan with about 2 tablespoons unsweetened cocoa powder. Tap out any excess cocoa powder.
In a microwave-safe medium bowl, add in the cubed 3/4 cup cold butter and 3/4 cup water. Microwave for 2 1/2 minutes or until the water is boiling and the butter is melted.
Add in the 3/4 cup unsweetened cocoa powder. Whisk until smooth.
Add in 1 cup full-fat sour cream and 2 teaspoon vanilla extract. Continue to whisk until the sour cream is incorporated.
In a separate bowl, add in 2 cups cake flour, 1 cup granulated sugar, 1/2 cup light brown sugar, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Whisk until combined.
Pour the cocoa/sour cream mixture in with the dry ingredients. Add in the 2 large eggs that are lightly beaten. 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 1/4 cup 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.

Ganache

In a medium sized microwave-safe bowl, add in the 1 cup milk chocolate chips and 6 tablespoons 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 2 teaspoons Irish whiskey into the ganache. Stir until incorporated. This step is completely optional.
Let the ganache cool for about 30 minutes. You want the ganache to still have a nice drizzle consistency, but thicker than when it first came out of the microwave.
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.

Notes

Storage: Store covered or in a cake container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition