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Chocolate Whiskey Cake with Buttercream Frosting

Deeply flavored and delicious

Whiskey Cake:  Preheat oven to 325°. Butter a 10-inch springform pan and dust with 2 tablespoons cocoa powder.
In a medium saucepan over low heat, warm coffee, Irish whiskey, butter and cocoa powder, whisking occasionally, until butter is melted. Whisk in brown and granulated sugar until dissolved. Remove from heat and cool completely.

In a strand mixer, whisk together flour, baking soda, Himalayan Pink Salt (Fine), Black Tellicherry Peppercorn, and Ground Cloves. In another small bowl, whisk together eggs and Madagascar Bourbon Vanilla Extract. Slowly add egg mixture into stand mixer.  Once combined slow mix in chocolate mixture. Mix in Cocoa Nibs and when combined, pour batter into prepared pan.  Bake for 55 minutes or until a toothpick inserted in the center emerges clean.  Let cool on a wire rack, then remove sides of pan. 

Buttercream Icing:  In a stand mixer combine butter, sugar, whiskey, Madagascar Bourbon Vanilla Extract, and salted caramel.  

More Information
SKU R252

Whiskey Cake

- 12 tablespoons unsalted butter, cut into 1-inch pieces, room temperature

- 3/4 cup dark cocoa powder

- 1 ½ cups brewed strong coffee

- ½ cup Irish whiskey

- 1 cup granulated sugar

- 1 cup light brown sugar 

- 2 cups all-purpose flour 

- 1 1/2 teaspoons baking soda

- 3/4 teaspoon Himalayan Pink Salt (Fine)

- ¼ teaspoon Black Tellicherry Peppercorn, freshly ground

- ⅛ teaspoon Ground Cloves

- 3 large eggs, room temperature

- 2 teaspoons Madagascar Bourbon Vanilla Extract

- 1 cup Cocoa Nibs

-  Powdered sugar, for serving (optional)

Buttercream Icing

- 12 tablespoons unsalted butter, cut into 1-inch pieces, room temperature

- 2 cups confectioners sugar

- 2 tablespoons Irish Whiskey

- 1 teaspooon Madagascar Bourbon Vanilla Extract

- 1/4 cup salted caramel

Tips Notes

To keep the Cocoa Nibs from floating to the top of the cake while cooking, coat them with flour before adding them to the cake mix.

Salted Caramel Topping

- 1 cup Molasses

- 6 tablespoons salted butter, cut up into 6 pieces

- 1/2 cup heavy cream

- 1 teaspoon Fleur de Sel Salt

- ½ teaspoon Vanilla Bean Powder

Heat molasses in a saucepan over medium heat, add butter one piece at a time, stirring constantly. Once butter is completely melted, stir in heavy cream a little at a time. Stir in Fleur de Sel Salt and Vanilla Bean Powder until combined. Pour caramel into a squeeze bottle for serving.

Prep Time 20 minutes
Cook Time 60 minutes
Total Time 80 minutes
Yield 12 servings
Level Medium
Credits Chef Cindy Taffel, Photographer Robyn Handler
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