Double Fudge Whiskey Cake is a moist, rich, and dense chocolate cake with a subtle hint of whiskey, then topped with a whiskey ganache. It is a sophisticated dessert for adults that blends the flavors of chocolate with a little booziness! This dessert starts with my Double Fudge Cake, which you will want to try, too!
Ingredients & Substitutions
Chocolate Chips: I prefer milk chocolate chips for this cake. However, you could substitute semi-sweet or dark chocolate chips. For the ganache, use semi-sweet chocolate chips. Otherwise, the whole dessert gets a little too sweet.
Cocoa Powder: Look for Dutch-processed cocoa powder to use in the cake. This results in a darker color and more chocolate flavor. You could use regular unsweetened cocoa powder if that is all you have on hand, but it may affect the overall richness and color of the cake.
Oil: Vegetable oil, or canola oil, is added to the cake batter, giving the baked cake even more moisture.
Whiskey: Whiskey is added to both the cake and the ganache. It does give each bite a subtle, boozy flavor. If you like whiskey, choose one that you enjoy drinking. Or, if you prefer bourbon (a type of whiskey), try using that in the cake and ganache for a double fudge bourbon cake!
Can You Taste The Whiskey In The Cake?
Yes, there is a hint of whiskey flavor in this cake that you will probably notice with each bite. It is not overpowering, but it is there. You could lessen the amounts used if preferred. Or, if you are a huge whiskey fan, use more whiskey than water to booze up the cake even more!
How To Check Cakes For Doneness
Making sure cakes aren’t baked too long is important, but how do you know when they’re done? There are a couple of easy ways. One way is to stick a clean toothpick into the middle of the cake. When you pull it out, there should be a few tiny crumbs on it, showing the cake is cooked but still moist. (If it comes out completely clean, the cake might be overbaked.) Another way is to gently press down on the middle of the cake; it should bounce back and feel firm when you touch it. That’s how you can tell if your cake is ready!
How To Store Double Fudge Whiskey Cake
Store the double fudge whiskey cake in an airtight container at room temperature, even if frosted. It will last up to 2-3 days. Refrigeration can add a couple of days to the shelf-life of the cake, but it may dry it out faster.
Can I Freeze This Cake?
Sure! If freezing the cake, first, place it on a baking sheet, in the freezer for a few hours, or until solid and the ganache is set. Once frozen, wrap the cake in plastic wrap, and then wrap it in another layer. Add a layer of aluminum foil for extra protection. Label and date the cake; it will last up to three months in the freezer. When ready to enjoy, let the cake thaw (still wrapped) in the refrigerator overnight.
Double Fudge Whiskey Cake
Ingredients
Cake
- 1 ½ cups (273 g) milk chocolate chips
- 1 ¾ cups (219 g) all-purpose flour
- ¾ cup (88.5 g) Dutch-processed cocoa powder
- 1 ½ teaspoons kosher salt
- ½ teaspoon baking soda
- 5 large eggs, room temperature
- 1 ¾ cups (350 g) granulated sugar
- ¾ cup (163.5 g) vegetable oil
- ½ cup water
- ½ cup (4 ounces) whiskey
Whiskey Ganache
- 2 cups (364 g) semi-sweet chocolate chips
- 3 tablespoons heavy whipping cream
- 2 tablespoons whiskey
Instructions
- Preheat the oven to 325°F and spray a 9×13-inch metal baking dish with nonstick cooking spray. Set aside.
- To a medium, microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring in between, until the chips are melted and smooth. Set aside to cool slightly while you prepare the dry ingredients.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
- To the bowl of a stand mixer with a paddle attachment, add the eggs and sugar. Mix at medium speed until light and fluffy, about 5 minutes.
- With the mixer on low, add the melted chocolate, vegetable oil, water, and whiskey. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain.
- Pour the batter into the prepared pan. Bake for 46-48 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.
- While the cake is cooling, make the ganache.
- To a small saucepan over low heat, add the chocolate chips, heavy cream, and whiskey. Stir until all the chocolate chips have melted and the mixture is smooth. Remove from heat.
- Allow the ganache to cool for about 5 minutes before pouring it over the cake. This will help it thicken slightly and ensure a smooth, even coating.
Notes
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Elizabeth
As a fan of whiskey myself, I enjoyed this cake! I did taste the whiskey in each bite, so that is something to keep in mind if you plan to make and serve the cake.
Rachael
Whiskey is not my thing, so I would prefer a plain chocolate cake. But, if you are a fan of whiskey, you will probably love this cake.
Bella
This is a great way to incorporate whiskey into a cake! It pairs well with the tender, rich, sweet chocolate cake. The whiskey adds a bit of strength, but nothing too powerful!
Selena
The rich chocolate flavor combined with the subtle hint of whiskey without the burn of it creates a perfect balance. Highly recommended for anyone looking to elevate their chocolate cake game!
I need a replacement for the whiskey/ alcohol please in both the cake & topping
Here is the cake without alcohol:
https://iambaker.net/double-fudge-cake/