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Double Fudge Whiskey Cake

A fudgy, moist chocolate cake enhanced with whiskey and topped with a silky ganache, perfect for celebrations and indulgence.
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Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups 1 1/2 cups milk chocolate chips Use a high-quality brand for the richest flavor.
  • 1.75 cups 1 3/4 cups all-purpose flour Ensure it’s sifted before measuring.
  • 0.75 cups 3/4 cup Dutch-processed cocoa powder This gives the cake a deeper chocolate flavor.
  • 1.5 teaspoons 1 1/2 teaspoons kosher salt Enhances the flavor without making it overly salty.
  • 0.5 teaspoons 1/2 teaspoon baking soda Essential for leavening.
  • 5 large 5 large eggs, room temperature Helps achieve a smoother batter.
  • 1.75 cups 1 3/4 cups granulated sugar Balances the bitterness of cocoa.
  • 0.75 cups 3/4 cup vegetable oil Keeps the cake moist.
  • 0.5 cups 1/2 cup water Enhances the cake's moisture.
  • 0.5 cups 1/2 cup whiskey Bourbon or smooth whiskey recommended.
For the Ganache
  • 2 cups 2 cups semi-sweet chocolate chips For the rich ganache topping.
  • 3 tablespoons 3 tablespoons heavy whipping cream For creating the velvety ganache.
  • 2 tablespoons 2 tablespoons whiskey To deepen the flavor of the ganache.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Spray a 9x13 inch metal baking dish with nonstick cooking spray and set aside.
  2. In a medium, microwave-safe bowl, microwave the milk chocolate chips in 30-second intervals until melted and smooth. Set aside to cool slightly.
  3. In another bowl, whisk together the flour, cocoa powder, salt, and baking soda until well combined.
Making the Batter
  1. In a stand mixer, beat the eggs and sugar together at medium speed for about 5 minutes, until light and fluffy.
  2. With the mixer on low, slowly add the melted chocolate, vegetable oil, water, and whiskey. Mix until smooth.
  3. Gradually add the dry ingredient mixture to the wet ingredients, mixing until no lumps remain, but do not overmix.
Baking the Cake
  1. Pour the batter into the prepared pan and bake for 46-48 minutes, or until a toothpick comes out with a few moist crumbs.
Making the Ganache
  1. While the cake cools, combine the semi-sweet chocolate chips, heavy cream, and 2 tablespoons of whiskey in a saucepan over low heat. Stir until melted and smooth.
  2. Allow the ganache to cool for about 5 minutes before topping the cooled cake with it, letting it cascade down the sides.

Notes

This cake is not just a dessert; it creates memorable gatherings. Serve warm with ice cream or dress it up with chocolate sauce or mint leaves.