Skip to main content

Frisky Whiskey Chocolate Cake #NationalChocolateCakeDay

Today, National Chocolate Cake Day, is cause of celebration. So, I invited all of the Festive Foodies to create a recipe to tell chocolate cake how much we love it!


Dear Chocolate Cake,
You may come in a variety of forms: molten, fluffy, mousse-y, frosted…but we love you all the same. Thank you always for making our tastebuds groan in delight.
Sincerely,
All the Chocolate Cake Lovers of the World

The Chocolate Cake Display

Frisky Whiskey Chocolate Cake

Not being a country music connoisseur, I don't actually know the name of the song nor the artist. But I remember a friend singing some lyrics...something about whiskey making his baby frisky. Well, if you know what I'm talking about, you're ahead of me. The rhyme stuck with me and I decided to name this cake after a song I don't even know. Sorry!

Ingredients
Cake makes two 9" rounds
  • 3/4 C + 1 T unsweetened cocoa powder, divided
  • 1-1/2 C strong brewed coffee
  • 1/2 C whiskey
  • 1-1/2 sticks butter, cubed + more for greasing the pans
  • 1 C organic granulated sugar
  • 1 C organic brown sugar
  • 1 C semisweet chocolate, chipped
  • 2 C all-purpose flour
  • 1 1/2 t baking soda
  • 3/4 t kosher salt
  • 1/4 t ground black pepper
  • 1/8 t ground cloves
  • 1/2 t ground cinnamon
  • 4 large eggs
  • 1 t pure vanilla extract
  • 1 t coffee extract

Ganache
  • 1 C semisweet chocolate, chipped
  • 1 T heavy cream
  • 1 T whiskey
  • 1 T butter

Procedure
Cake
Preheat oven to 325 degrees F. Butter pans and set aside.

In a medium saucepan add 3/4 C cocoa powder, coffee, whiskey, and butter. Whisk the ingredients over low heat until the butter is melted and everything is well-combined. Add in the granulated sugar and brown sugar. Stirring until combined. Remove the pan from the heat.

In a small mixing bowl toss together the chocolate chips and 1 T cocoa powder. This helps the chips stay suspended in the batter and not sink to the bottom!

In another large mixing bowl combine the flour, baking soda, salt, pepper, cloves, and cinnamon. Whisk the eggs into the cooled chocolate mixture and stir in the extracts. Fold the dark chocolate chips into the batter.


Divide the batter between the two pans and place in the oven. Bake for about 1 hour. The top should spring back when pressed gently. Remove from oven and let the cakes cool completely before covering it with the whiskey ganache.

Ganache
In a small saucepan add the chocolate chunks, cream, whiskey, and butter. Heat over low heat to melt the chocolate. Stir until well combined. Let cool until it is the consistency of peanut butter. The ganache should be thick enough to spread between your cakes and on top. Cover the sides, then refrigerate for 15 minutes to let the ganache set. Serve thin slices as this is very, very rich.

Comments

  1. Love the name of this cake! It sure does look super yummy and chocolatey

    ReplyDelete
  2. I don't listen to country either so I am of no help, I've not even heard that before! But I love the name of this cake.

    ReplyDelete
  3. What a fun post Cam. From the poem at the top to the song at the bottom LOL. Thanks for hosting.

    ReplyDelete
  4. Ooh, whiskey frosting! Can't help you with the song, but I'll take a slice of cake!

    ReplyDelete
  5. I'm with Jolene! Well maybe a slice might jog my memory! lol

    ReplyDelete
  6. I just love this idea! Rain is a Good Thing by Luke Bryant, I think, is the song you are looking for!

    ReplyDelete
  7. Looks and sounds delicious!! And the name is catchy and fun!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur