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Perfect Dad’s Triple Chocolate Whiskey Cake

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A rich and indulgent triple chocolate cake with a subtle whiskey flavor, perfect for celebrations and family gatherings. This easy homemade dessert combines cocoa powder, chocolate chunks, and a luscious ganache topping.

Ingredients

Scale
  • 1 ¾ cups (220 grams) all-purpose flour
  • ¾ cup (75 grams) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (300 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or milk + 1 tsp vinegar)
  • ½ cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • ¼ cup (60 ml) whiskey (smooth bourbon recommended)
  • 1 cup (175 grams) semi-sweet chocolate chunks
  • ¾ cup (180 ml) heavy cream
  • 1 ½ cups (270 grams) bittersweet chocolate chips
  • 2 tablespoons (28 grams) unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a medium bowl, whisk the sugar, eggs, buttermilk, vegetable oil, vanilla extract, and whiskey until smooth and slightly frothy.
  4. Slowly pour the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing.
  5. Fold in the semi-sweet chocolate chunks gently to distribute evenly.
  6. Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
  7. Bake for 35–40 minutes. Check doneness with a toothpick; it should come out with moist crumbs but no wet batter.
  8. Cool the cake on a wire rack for 15 minutes, then remove from the pan and let cool completely.
  9. To prepare the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil).
  10. Pour the hot cream over the bittersweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
  11. Stir in the unsalted butter until the ganache is glossy.
  12. Pour the ganache over the cooled cake, spreading evenly with a spatula and allowing some to drip down the sides.
  13. Chill the cake for 20 minutes to set the ganache before serving.

Notes

Use room temperature eggs and buttermilk for best results. Fold chocolate chunks gently to avoid melting. Check cake doneness starting at 35 minutes to prevent overbaking. Cool cake completely before adding ganache to prevent melting. Refrigerate cake after ganache sets to keep topping shiny and moist. For dairy-free, substitute buttermilk with almond milk and lemon juice, and use coconut cream for ganache. For gluten-free, use a gluten-free baking blend.

Nutrition

Keywords: chocolate cake, whiskey cake, triple chocolate, homemade dessert, easy cake recipe, ganache, bourbon cake

Find it online: https://emmaoven.com/perfect-dads-triple-chocolate-whiskey-cake-recipe-easy-homemade-dessert/