This Triple Whiskey Cake has whiskey infused into the chocolate cake, the homemade Dulce de Leche frosting, and the ganache on top. It’s one delicious cake!
Triple Whiskey Cake
I’ve finished off the amazing cake! Everything in this cake is infused with the sweet flavor of whisky – the Chocolate Cake, the Dulche de Leche, and the Ganache all have a hint of whiskey in them.
It’s a triple treat and it was so good delicious! To say it’s a manly dessert, may be kinda sexist, but this Triple Whiskey Cake is definitely an adult dessert. This really is a great chocolate cake that just got better each day. The whiskey got a bit stronger each day and the chocolate got smoother each day. I loved it everyday!
This recipe is part three of a three-part series including Homemade Dulce de Leche Sauce and Chocolate Whiskey Cake.
Triple Whiskey Cake
Triple threat cake – Chocolate Whiskey Cake, Dulce de Leche Frosting with Whiskey, and Chocolate Whiskey Ganache.
Ingredients
- Prepared Chocolate Whiskey Cake with Whiskey Dulce de Leche Frosting
- 4 oz Dark Chocolate, chopped
- 1/4 cup heavy cream
- 2 tablespoons Whiskey
- 2 oz chocolate for decorations.
Instructions
- Bake, cool, and frost the cake. Refrigerate the cake while preparing the ganache.
- Heat the cream to a simmer and pour over 4 ounces of dark chocolate. Let the heat melt the chocolate for 5 minutes before stirring.
- Stir until the chocolate is completely melted. Add in the whiskey and allow it to cool to room temperature.
- Melt the additional chocolate and make drizzle decorations on a piece of parchment and let harden in the fridge.
- When ready to serve, pour the ganache over the cake and top with the chocolate decorations.
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OMG, I want that cake for my birthday next year!! That is amazing Karyn, as usual. 🙂
It would be an amazing birthday cake! Let me know when it is. I’ll stuff it into a jar for ya!
WOW! This looks AMAZING!
Thanks so much! It was amazing to eat 🙂
Will it appear as if it is not cooke?
.I made it the way the recipe stated and baked it at the exact temp and even for 10 minutes more
Not sure what you might be doing. Whenever you cook a cake, you should not open the oven door until the last 5 minutes of baking. There should be no need to keep poking your nose into the oven, it just lets out all the heat. Also, check your oven temperature with an in oven thermometer. There are hot areas and cooler areas in all ovens (more so if it’s older). It’s done cooking when you insert a toothpick into the center and it comes out clean and you should see the sides start pulling away from the edges.
Your cake is gorgeous! What tool did you use to get the ridged effect on the frosting?
You want to use a cake scraper like this one – http://amzn.to/2depLvM. Once the cake is frosted, you just run the decorative edge around and it does all the work.
Hi Karyn! I left another question on the cake page. But as for the the finished product, do you recommend making this a day before serving? Do you refrigerate overnight any of the steps? I saw a comment you made about wrapping the cakes in plastic wrap and freezing it overnight to hold the shape better. are there any more tips you recommend while building this cake, in regards to when and how long to refrigerate before assembling?
Thanks so much!!
I always wrap and freeze my cake layers before frosting them. This helps me to handle my cakes without fear of them breaking. I can push down to make the cake level and to make sure there is no air trapped between layers. The cake will thaw and be good to serve within an hour. As far as additional tips go, get your butter out an hour ahead of time to soften. Press out any air bubbles in the frosting with a wooden spoon or on low with a paddle attachment. I hope it was delicious!
Hi,
Which whiskey did you use? Please could you suggest alternatives to the brand used?
Thanks
Honestly, use whatever you drink. Each whisky has a slightly different profile. I’ve baked with expensive whisky and cheap whisky and didn’t notice a difference.