This decadent chocolate cake is flavored with whiskey, filled with layers of salted caramel buttercream and topped with a silky chocolate ganache.
Happy Halloween everyone! I can't tell you how excited I am to share this cake with you. It's no secret, that baking REALLY scares me. It's an exact science and I struggle with it. What do I do really well with? A good challenge. I had this cake orchestrated in my head for a while. I knew how I wanted it to look, how I wanted it to taste and how I wanted to photograph it. All three of these aspects of this cake were a struggle, but I did it, and I couldn't feel more accomplished.
Whiskey Chocolate Cake
The flavor of this cake is insane and brought to you by two special ingredients, whiskey, and coffee. The coffee intensifies the flavor of the chocolate and the whiskey pairs so well with both, it's unreal. This recipe will make two 8" cakes. I divided each 8" cake in half to make four total layers. You can also just make this cake with two thicker layers if you like or the batter will yield approximately 24 cupcakes.
Salted Caramel Buttercream
This buttercream is silky smooth and tastes divine with the chocolate cake. The recipe for this buttercream is simple. All you need is powdered sugar, butter, cream, and a special addition, salted caramel. I don't like it when frosting on a cake is overpowering and I wanted to make sure all aspects of this cake shined through. For this reason, I purposely made this a NAKED cake. That's right, you heard me, NAKED! It's a technique that leaves minimal frosting on the outside of the cake, thus exposing its layers. It's beautiful, rustic and allows all the beautiful flavors and textures to come through. This recipe allows for enough buttercream to naked frost this 4 layer cake. If you are wanting to fully frost your cake, I would double the recipe.
Salted Caramel Sauce
For my salted caramel sauce, I used a recipe that I love from Sally's Baking Addiction. This recipe is easy, turns out perfect every time and is the perfect addition to the buttercream. If you don't want to make caramel from scratch, you can buy a caramel sauce from the store, heat it up and stir in a teaspoon of salt. Whether you make your caramel from scratch, or you use a store-bought caramel, make sure it is completely cooled before adding it to the frosting.
Chocolate Ganache Drip for Whiskey Chocolate Cake
To really hit it home, I decided to top this cake with a rich chocolate ganache. It sounds super fancy, but in fact, a ganache is very simple to make. You only need two ingredients, chocolate, and heavy cream. Heat up your cream to just before it starts to simmer and then pour it over your chocolate. The heat of the cream will melt your chocolate and as you whisk the ingredients together, a silky ganache will appear.
Assembling a Layer Cake
Making a layer cake can seem like a daunting task. It's not a quick process and takes both time and patience. With a little perseverance and few tips for success, you can do this!
- Use room temperature ingredients when you're making your buttercream so you don't have lumpy frosting.
- Let your cake cool COMPLETELY before assembling to avoid melted frosting and sliding layers.
- Use a cake board or parchment paper to decorate your cake so you can easily transfer to a serving plate.
- Slice the top part of each layer of your cake off to ensure a flat surface and even layers.
- Chill your cake for at least an hour before adding your ganache drip to make sure it drips down the cake easily.
- Warm your ganache slightly if you want long melty drips, or leave it on the cooler side if you want short drips.
Chocolate Whiskey Cake with Salted Caramel Buttercream
This chocolate whiskey cake is layered with a rich salted caramel buttercream and topped with a silky dark chocolate ganache. This rustic naked layer cake can also be made into a single layer cake, a bundt cake or even cupcakes. A chocolate lovers dream!
- Prep Time: 1 hour
- Chilling Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 2 hours, 35 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate Whiskey Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large whole eggs, room temperature
- ½ cup bourbon whiskey
- 1 ½ cup strongly brewed coffee, cooled
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
Salted Caramel Buttercream
- 1 cup unsalted butter, room temperature
- 4-5 cups powdered sugar
- 4-6 Tablespooons half and half, room temperature
- 1 cup salted caramel, see note below
Chocolate Ganache
- ⅓ cup heavy cream
- ½ cup chopped dark chocolate, approximately 3 ounces
Instructions
Chocolate Whiskey Cake
- Preheat oven to 350° and spray two 8" cake pans thoroughly with baking spray. Cut two circles the size of the bottom of the cake pans out of parchment paper and place in the bottom of the cake pans. Spray the paper with more baking spray and set the pans aside.
- In a medium bowl, sift together flour, sugar, cocoa, baking soda, baking powder, and salt and set aside.
- In a large bowl, combine eggs, whiskey, coffee, oil, and vanilla. Using a stand mixer or hand mixer, mix ingredients together on low speed until everything is combined.
- With the mixer running, slowly add in dry ingredients and mix until the ingredients are just combined. Scrape down the sides of the bowl and mix for 15 seconds more to make sure everything is mixed together.
- Divide the cake batter evenly into the prepared pans and tap the pans on the counter a couple of times to help release excess air bubbles.
- Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 15 minutes. Turn the cakes out onto cooling racks and allow them to cool while you prepare the buttercream.
Salted Caramel Buttercream
- In a large bowl, add butter and using a stand mixer or hand mixer, whip the butter for 2-3 minutes until light and fluffy.
- With the mixer on low speed, slowly add 4 cups of the powdered sugar, one cup at time, until the sugar has been absorbed into the butter.
- Slowly pour in 4 Tablespoons of the half and half and whip on medium speed for 30-60 seconds until creamy.
- Reduce the speed of the mixer to low and drizzle in the salted caramel. Once all of the caramel has been added, increase the speed to medium and whip for 2-3 minutes until fluffy.
Chocolate Ganache
- Heat heavy cream in a small pot on the stovetop over medium heat until small bubbles just start to form on the surface.
- Pour the heated cream over the chocolate in a heat proof bowl and allow it to sit for 30 seconds.
- Whisk the cream and chocolate together until smooth and then allow it too cool slightly before pouring into a squeeze bottle for cake decorating.
Cake Assembly
- Once the cakes have completely cooled, remove the parchment paper from the bottom and using a serrated knife, slice off the rounded portion on the top of each cake to create a flat surface.
- Next, carefully slice each cake in half through the middle to make four equal layers.
- Place the first layer of cake on a cake decorating stand or cake board. Add about ½ cup of the buttercream to the cake and using an offset spatula, smooth the frosting into a thin layer over the top of the cake. Add the next layer of cake and repeat with another layer of buttercream. Repeat with the remaining layers of cake.
- Spread the remaining buttercream over the top and sides of the cake in a thin layer. Place the cake in the refrigerator for 30-60 minutes to chill.
- Remove the cake from the refrigerator and moving slowly around the edge of the cake, gently squeeze out the ganache to create drips on the sides of the cake. Cover the top of the cake with the remaining ganache, using an offset spatula to spread the ganache around if necessary.
Notes
- Sift both the dry ingredients for the cake and the powdered sugar for the frosting using a sifter or mesh strainer to ensure a smooth batter and buttercream.
- Bring the eggs to room temperature for the cake and the butter and half and half to room temperature for the buttercream. This will help the ingredients to incorporate well for both.
- Grease the cake pans thoroughly with baking spray or butter to help prevent sticking. I also recommend adding parchment paper circles to the bottom of the cake pans to help them release easily from the pan.
- Allow the cake to cool COMPLETELY before cutting and frosting so it doesn't fall apart and your buttercream doesn't melt. If you are in a rush, place them in the fridge or freezer to speed up the process.
- Use a cake board or turntable to easily decorate the cake without making a mess on the serving platter or stand.
- Chilling the cake after frosting helps the ganache to easily drip down the sides. If you want longer drips, keep the ganache on the warmer side, but not hot. If you want short drips, chill it for a bit to thicken it up.
Substitutions and Variations
- Whiskey - The whiskey in this recipe compliments the chocolate flavor without it being overpowering. I recommend using a bourbon whiskey as it is the sweeter of the whiskeys and will go best in this cake recipe. If you don't like to cook with whiskey, milk can be used a substitute.
- Coffee - Coffee enhances the flavor of the chocolate and doesn't have a strong flavor in this cake. Milk can be used as a substitute for the coffee if needed.
- Salted Caramel - I recommend using Sally's Baking Addiction's recipe for homemade salted caramel for the buttercream. Store bought salted caramel can be used as well. Make sure that homemade caramel is brought to room temperature before adding it to the buttercream.
- Buttercream - This buttercream recipe will frost this layered cake thinly in a "naked" style. To fully frost the cake with all of it's layers, I recommend doubling the recipe.
Cake Conversions
- ONE LAYER - This recipe can be halved and made in just one 8" cake pan that will serve approximately 8-10 people. Baking time and temperatures will be about the same.
- CUPCAKES - This recipe can be made in a cupcake pan and will make approximately 18-24 regular cupcakes. Bake cupcakes at 350˚ for approximately 18-22 minutes. Cupcakes can then be filled or frosted with the buttercream and drizzled with the ganache.
- BUNDT - This cake can be made in a 10" bundt pan and drizzled with the ganache or plain salted caramel sauce. Bake the bundt cake at 350˚ for approximately 45-55 minutes.
Make Ahead Instructions
- CAKE - Make the cakes as instructed and cool completely before wrapping them tightly in plastic wrap. They can be stored like this in the refrigerator for 2-3 days or the freezer for up to 3 months.
- BUTTERCREAM - Make and store the buttercream in an airtight container for up to 3 days in the refrigerator. Buttercream may need to be pulled out of the refrigerator and mixed up a bit before frosting the cake.
- GANACHE - Make the ganache, cool and store in an airtight container in the refrigerator for up to 3 days. Warm the ganache up in a small pot on the stovetop on low heat until it is easily poured into a squeeze bottle for decorating.
Storage Suggestions
The frosted layer cake will keep in an air tight container in the refrigerator for 3-4 days. This cake can also be kept in the freezer for up to 3 months. Slicing the cake into servings and wrap the individual slices in plastic wrap to be stored in the freezer to be pulled out as needed. Frozen cake slices should be defrosted in the refrigerator
Keywords: chocolate whiskey cake, salted caramel buttercream, whiskey cake, chocolate whiskey layer cake
Did you make this recipe?
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I hope you guys enjoyed this recipe, I know I sure did. Remember to challenge yourself, you never know what delicious creations you will come up with!
Rachana Patel says
What can I substitute for eggs in this recipe?
Amanda says
I don't have a ton of experience in egg substitution and have not tested it in this recipe. I know you can use a half of a mashed banana per egg or 1/4 cup of applesauce per egg. I would probably try the applesauce over the banana as it will have less of an effect on the flavor of the cake.
Anthony says
It asks for 1½ cups of Strongly Brewed Coffee (cooled). What coffee brand & flavor did you use?
Amanda says
Whatever type of coffee you drink should be fine. Make a stronger brew by increasing the amount of coffee grounds and keeping the water the same. I usually buy local coffee and we get medium or dark roast which will provide a rich flavor that compliments the chocolate and whiskey.
Anthony says
I was just curious as to what whiskey you used
Amanda says
I typically use a bourbon whiskey. The flavor goes well with chocolate and it's a little bit sweeter. I use a local bourbon whiskey here in Utah from Sugarhouse distillery that is really good in baking.
Anthony says
Awesome! Thank you for the information. I will be making this cake really soon.
Amanda says
Of course! I can't wait to hear how everything turned out!
Christina says
My husband has requested this for his birthday this year. How do you feel about substituting whiskey for the coffee? Also, what whiskey did you use?
Amanda says
Yep, that works. Milk is also another option.
Bee Bee says
I’m making this cake for someone who doesn’t love coffee—is the flavor of coffee very strong? Can you recommend a substitute?
Amanda says
The flavor of the coffee really doesn't come through, it's more to enhance the chocolate flavor. However, if you prefer to not use coffee, you can substitute it for milk instead.
Denise says
Sounds delicious. I do not have any whiskey. Can you make it without whiskey? If so, what can be substituted for the liquid aspect of this?
Amanda says
Absolutely! Just replace the whiskey with milk and you should be good to go!
Jordan says
Taste wise this recipe knocked it out the park. I’m not a dessert/cake lover but this may be my new favorite!
The only problem was presentation. I followed the directions exactly and the cake batter did not rise as your pictured layers. Do you have any recommendations for a better result?
Amanda | Saporito Kitchen says
Hi Jordan, I'm so glad you liked the flavors on this cake! I'm sorry you had trouble with the cake not rising. Baking is a crazy science so it's hard to pinpoint exactly what caused the issue. However, sometimes a cake not rising can be due to old baking powder or sometimes the oven's temperature can be off. Make sure also to not overmix or let the batter stand too long before baking or that can affect the cakes rise as well.
Mary says
The cake stand is beautiful!! Where did you get it from? Thanks for the information.
Amanda says
Thank you so much! The wooden platter I actually got from a second hand store and the glass cake stand was a wedding present from Crate and Barrel I believe!
Kelly Lentz says
I just found my wedding cake!! Sounds amazing, can't wait to make it!!
Amanda | Saporito Kitchen says
Yah! That makes me so happy to hear 🙂