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Triple Whiskey Cake

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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 threat 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.

The addition of the whiskey ganache was actually my husband’s idea. He wanted a “man’s cake” something that would be great for a groom’s cake. I, honestly, was a bit thrown by the idea of making a groom’s cake, but I think this may just be as close to one as I can make.

I would totally have allowed my husband to have this as his groom’s cake.

I’ve been snacking on this cake for the past week. It was just so good.

Everyone that I’ve shared it with really enjoyed it. It was actually hard to give this one away. I was craving it late the other night and almost got out of bed to sneak downstairs for a bite. I really, really wanted some.

Oh heck, even now that I’m thinking about it I’m wishing that had some to snack on. Oh, well, I’m glad I was able to share it with friends who appreciated it.

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!

BTW- I found this article about whiskey really informative.

This recipe is part three of a three-part series including Homemade Dulce de Leche Sauce and Chocolate Whiskey Cake.

Triple Whisky Chocolate Cake- It's a keeper! Chocolate Cake, Dulche de leche, and ganache all infused with the sweet flavor of whiskey.
Yield: 1 cake

Triple Whiskey Cake

Triple Whiskey Cake

Triple threat cake – Chocolate Whiskey Cake, Dulce de Leche Frosting with Whiskey, and Chocolate Whiskey Ganache.

Prep Time 3 hours
Cook Time 20 minutes
Additional Time 1 hour
Total Time 4 hours 20 minutes

Ingredients

Instructions

    1. Bake, cool, and frost the cake. Refrigerate the cake while preparing the ganache.
    2. 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.
    3. Stir until the chocolate is completely melted. Add in the whiskey and allow it to cool to room temperature.
    4. Melt the additional chocolate and make drizzle decorations on a piece of parchment and let harden in the fridge.
    5. When ready to serve, pour the ganache over the cake and top with the chocolate decorations.

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1
    Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 19mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 1g

    Nutrition information isn’t always accurate.

    © Karyn Granrud
    Cuisine: American / Category: Layer Cakes

    Anahita Pradhan

    Wednesday 10th of November 2021

    Hi, Which whiskey did you use? Please could you suggest alternatives to the brand used? Thanks

    Karyn Granrud

    Thursday 11th of November 2021

    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.

    Jena

    Wednesday 17th of June 2020

    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!!

    Karyn Granrud

    Wednesday 15th of July 2020

    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!

    Chioma Elechi

    Monday 19th of September 2016

    Your cake is gorgeous! What tool did you use to get the ridged effect on the frosting?

    Karyn Granrud

    Monday 19th of September 2016

    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.

    tanya ondras

    Thursday 18th of September 2014

    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

    Karyn Granrud

    Sunday 28th of September 2014

    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.

    WendysHat

    Tuesday 2nd of September 2014

    WOW! This looks AMAZING!

    Karyn Granrud

    Wednesday 3rd of September 2014

    Thanks so much! It was amazing to eat :)

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