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

Quick Pickled Red Onions and Radishes

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

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

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