Decadent Triple Chocolate Whiskey Cake Recipe with Easy Ganache Frosting
A rich and indulgent triple chocolate cake infused with whiskey and topped with a smooth ganache frosting. This recipe is quick, easy, and perfect for celebrations or cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1¾ cups (220g) all-purpose flour (or almond flour for gluten-free)
- ⅔ cup (60g) unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (250g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk (or milk with 1 tablespoon vinegar)
- ¼ cup (60ml) whiskey (bourbon or Irish whiskey)
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
- ¾ cup (180ml) heavy cream
- 8 ounces (225g) bittersweet chocolate, chopped
- 2 tablespoons unsalted butter (optional, for extra shine)
- 1 tablespoon whiskey (optional, for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20cm) cake pans or line with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, mixing well after each. Add vanilla extract.
- Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
- Fold in whiskey and semi-sweet chocolate chips gently.
- Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool cakes in pans for 10 minutes, then turn out onto cooling racks. Cool completely before frosting.
- Heat heavy cream in a saucepan until just simmering. Pour over chopped bittersweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
- Stir in butter and whiskey if using. Let ganache cool slightly to thicken.
- Place one cake layer on a serving plate. Spread a generous layer of ganache over it.
- Top with second cake layer and cover with remaining ganache, smoothing with a spatula.
- Chill briefly to set if desired.
Notes
Use room temperature ingredients for best results. Toss chocolate chips in flour before folding to prevent sinking. Let ganache cool slightly before spreading; chill if too thin. For gluten-free, substitute almond flour. For dairy-free, use coconut cream and plant-based butter and chocolate. Slice with a serrated knife for clean cuts. Store leftovers covered in refrigerator up to 4 days; bring to room temperature before serving. Cake layers can be frozen unfrosted for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 380
- Fat: 22
- Carbohydrates: 42
- Protein: 4
Keywords: chocolate cake, whiskey cake, ganache frosting, triple chocolate, easy chocolate cake, gluten-free option, dairy-free option, celebration cake, rich chocolate dessert