Chocolate Whiskey Cake with Salted Caramel Buttercream
A rich, moist cake combining deep chocolate and warm whiskey, topped with sweet salted caramel buttercream.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs (room temperature)
- ½ cup bourbon whiskey
- 1 ½ cup strongly brewed coffee (cooled)
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup unsalted butter (room temperature)
- 4-5 cups powdered sugar
- 4-6 Tablespoons half and half (room temperature)
- 1 cup salted caramel
- ⅓ cup heavy cream
- ½ cup chopped dark chocolate (approximately 3 ounces)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans.
- In a bowl, whisk together dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat eggs, then add vegetable oil, bourbon whiskey, cooled coffee, and vanilla. Mix well.
- Add the wet ingredients to the dry and stir until just combined. Pour the batter into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out to cool completely.
- For the buttercream, beat unsalted butter until creamy, gradually add powdered sugar, then add half and half to achieve spreading consistency, and fold in salted caramel.
- For the ganache, heat heavy cream until just simmering, pour over chopped dark chocolate, let sit for 1 minute, and stir until smooth.
- If necessary, level the cooled cake tops. Place one layer on a plate, spread a thick layer of salted caramel buttercream, add the second layer, crumb coat, chill for 15-30 minutes, and finish with a smooth outer layer of buttercream.
- Spoon ganache over the top to allow it to drip down the sides, and drizzle with additional salted caramel. Sprinkle with chopped dark chocolate for texture.
Notes
Use room temperature ingredients for best results. Store leftovers covered at room temperature for 1 day, or in the refrigerator for up to 4 days. Can be frozen for up to 2 months.