Friday, January 26, 2018

Double Chocolate Cake with Whiskey Ganache #ChocolateCakeDay

Sixteen years ago I never, in my wildest dreams, would imagine that I would be hosting a round-up of chocolate cake recipes in honor of National Chocolate Cake Day. Sixteen years ago, I didn't eat chocolate. But, here I am. I gathered up some of my favorite foodie bloggers and we're sharing chocolate cake recipes that are going to make you want to stick your fork into your monitor. Don't do it, though. Please. But, I know, it's tempting!!

The Chocolate Cake Walk

Double Chocolate Cake with Whiskey Ganache
I made this as a birthday cake last weekend for one of my best friends. No, he isn't turning 12, but when I looked at how many boxes of candles I needed for the full 45, I opted to buy another bottle of whiskey for the party instead.

The whiskey taste is pretty pronounced and the ganache includes uncooked whiskey, so I had another friend bring kid-friendly chocolate cupcakes for all our boys.



  • 2 eggs
  • 3/4 C organic granulated sugar
  • 3/4 C organic dark brown sugar
  • 1 C sour cream
  • 1/2 C olive oil
  • 2 t vanilla
  • 1 C unsweetened cocoa powder
  • 1/3 C brewed coffee
  • 1/3 C whiskey
  • 2 C flour
  • 1-1/2 t baking soda
  • 1 t baking powder
  • 1 t salt
  • 1/2 C semisweet chocolate chunks

  • 2 C heavy whipping cream
  • 2 C semisweet chocolate chunks
  • 3 T whiskey
  • 1/2 t salt

Preheat oven to 350 degrees F. Butter a pan. I used a 9" square pan.

In large mixing bowl whisk together egg, sugars, sour cream, oil, and vanilla until well blended. Add in the cocoa powder, coffee, and whiskey. Whisk until all dry ingredients are moistened.

Add flour, baking soda, baking powder, salt, and chocolate chunks. Mix until just combined.

Pour into prepared pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before inverting onto a wire rack to cool completely.

Place whipping cream in a medium saucepan and heat over medium heat until bubbles begin to form on the side of the pan. Add in the chocolate chunks and swirl to make sure they are covered with the warmed cream. Let stand for 3 minutes. Pour in the whiskey and whisk until smooth.

Cool in refrigerator until it thickens, at least 30 minutes. For this cake, I used 3/4 of the ganache and whipped it into a frosting to fill and frost the cake. I poured the remaining 1/4 of the ganache over the cake just before serving.

The birthday boy insisted that my husband break his sugar fast and have a piece of cake with him. Yep, Jake fell off the wagon, but was successful in avoiding added sugars for three weeks.


  1. I was really surprised that you were joining us for this event and then when you volunteered to host I was flabbergasted....mystery solved.

  2. Ha! I love Wendy's comment! This looks like a perfect adult birthday cake!

  3. Hmmmm. Didn't eat chocolate....????? Glad you are now and posted this up!


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