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Decadent Bourbon Chocolate Whiskey Cake Recipe with Easy Ganache Frosting

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A moist and tender chocolate cake infused with bourbon and whiskey, topped with a silky ganache frosting. This cake balances rich chocolate flavors with boozy warmth for a sophisticated yet approachable dessert.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 3/4 cup (75 g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 ml) bourbon whiskey
  • 1/4 cup (60 ml) whiskey (rye or Irish)
  • 1 cup (240 ml) buttermilk
  • 1 cup (170 g) dark chocolate chips or chopped bittersweet chocolate
  • For the ganache frosting:
  • 1 cup (240 ml) heavy cream
  • 8 oz (225 g) bittersweet or semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon bourbon or whiskey (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. Sift together dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until fluffy and pale, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract.
  5. Stir in bourbon and whiskey.
  6. Alternate adding the dry mixture and buttermilk in three parts, beginning and ending with dry ingredients. Mix gently until just combined.
  7. Fold in chocolate chips gently with a rubber spatula.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  11. Prepare ganache: Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
  12. Stir in butter and optional bourbon or whiskey for extra flavor.
  13. Assemble cake: Place one layer on a serving plate, spread ganache over the top, add second layer, and cover top and sides with remaining ganache.
  14. Use an offset spatula to smooth or texture the ganache as desired.
  15. Refrigerate cake for at least 30 minutes to set ganache before slicing.

Notes

Use room temperature ingredients for best mixing and texture. Do not overmix batter to avoid toughness. If ganache is too thick, warm gently before spreading; if too thin, refrigerate briefly. You can substitute bourbon and whiskey with strong brewed coffee or milk for a non-alcoholic version. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, substitute butter with coconut oil and use almond milk plus lemon juice for buttermilk.

Nutrition

Keywords: bourbon chocolate cake, whiskey cake, ganache frosting, boozy chocolate cake, easy chocolate cake, celebration cake, moist chocolate cake

Find it online: https://juliamadeit.com/decadent-bourbon-chocolate-whiskey-cake-recipe-with-easy-ganache-frosting/