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Double Fudge Whiskey Cake

A rich and indulgent chocolate cake enhanced with whiskey and topped with a luscious ganache, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups milk chocolate chips (good quality for richer flavor—Guittard or Ghirardelli are great)
  • 1.75 cups all-purpose flour (sifted for lightness)
  • 0.75 cups Dutch-processed cocoa powder (adds depth; look for a brand like Hershey’s Special Dark)
  • 1.5 teaspoons kosher salt (helps balance sweetness)
  • 0.5 teaspoon baking soda (to give your cake lift)
  • 5 large eggs, room temperature (helps the batter blend smoothly)
  • 1.75 cups granulated sugar (for sweetness, can substitute with brown sugar for extra moisture)
  • 0.75 cups vegetable oil (neutral oil works best, I usually reach for canola or a light olive oil)
  • 0.5 cups water (this adds moisture without interfering with flavor)
  • 0.5 cups whiskey (a smooth bourbon adds warmth; I love Maker’s Mark)
Ganache Ingredients
  • 2 cups semi-sweet chocolate chips (for the ganache, opt for a high-quality brand)
  • 3 tablespoons heavy whipping cream (for a luscious ganache consistency)

Method
 

Preparation
  1. Preheat the oven to 325 degrees F. Spray a 9x13 inch metal baking dish with nonstick cooking spray and set aside.
  2. In a medium, microwave-safe bowl, add the milk chocolate chips. Microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.
  3. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
  4. In a stand mixer with a paddle attachment, mix the eggs and granulated sugar on medium speed until the mixture is light and fluffy—about 5 minutes.
  5. With the mixer on low, add in the melted chocolate, vegetable oil, water, and whiskey. Mix until well combined and smooth.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing until no lumps remain—be careful not to overmix.
Baking
  1. Pour the batter into the prepared pan and bake for 46-48 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  2. Allow the cake to cool completely in the pan.
Ganache Preparation
  1. To make the ganache, combine the semi-sweet chocolate chips, heavy cream, and whiskey in a small saucepan over low heat. Stir until melted and smooth.
  2. Once the ganache is slightly cool, pour it over the cake.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices for up to 3 months.