Skip to main content

Double Chocolate Cake with Whiskey Ganache #ChocolateCakeDay

By

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.

Ingredients

Cake

  • 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

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

Cake
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.

 Ganache
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.

Labels:

Comments

  1. A Day in the Life on the FarmJanuary 27, 2018 at 6:00 AM

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

    ReplyDelete
  2. CarleeJanuary 27, 2018 at 9:52 AM

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

    ReplyDelete
  3. AmyJanuary 28, 2018 at 8:29 PM

    You had me at whisky! Drooling!

    ReplyDelete
  4. Debra EliotseatsFebruary 4, 2018 at 7:27 AM

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more