Frisky Whiskey Chocolate Cake

Culinary Cam
19 minutes ago
4 min read

This is my twenty-second offering in the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. It's actually the 23rd post for the group, but I missed the letter 'R' because I was traveling. But I'm back for the rest of the year. It's hard to believe that we have three more letters to go. We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the Farm.

W is for...

Chocolate Mint Whoopie Pies by Karen’s Kitchen Stories
Cranberry Wild Rice by Jolene’s Recipe Journal
Creamy Butternut Squash Soup with Whiskey by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
French Onion Sausage and White Bean Bake by A Messy Kitchen
Frisky Whiskey Chocolate Cake by Culinary Cam (you're here)
Homemade White Gravy Mix by Blogghetti
Sausage and Wild Rice Stuffed Acorn Squash by A Day in the Life on the Farm
Waldorf Salad by Mayuri’s Jikoni
Warm Potato Salad with Kielbasa by Palatable Pastime
Welsh Rarebit Potatoes with Cavolo Nero by Food Lust People Love
White Chicken by Sneha’s Recipe

Frisky Whiskey Chocolate Cake

Not being a country music connoisseur, I don't actually know the name of the song nor the artist. But I remember a friend singing some lyrics...something about whiskey making his baby frisky. Well, if you know what I'm talking about, you're ahead of me. The rhyme stuck with me and I decided to name this cake after a song I don't even know. Sorry!

Ingredients

Cake makes two 9" rounds

3/4 cup + 1 Tablespoon unsweetened cocoa powder, divided
1-1/2 cup strong brewed coffee
1/2 cup whiskey
1-1/2 sticks butter, cubed + more for greasing the pans
1 cup organic granulated sugar
1 cup organic brown sugar
1 cup semisweet chocolate, chipped
2 cup all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon coffee extract

Ganache

1 cup semisweet chocolate, chipped
2 to 3 Tablespoons heavy cream
1 Tablespoon whiskey
1 Tablespoon butter

Procedure

Cake

Preheat oven to 325 degrees Fahrenheit. Butter pans and set aside.

In a medium saucepan add 3/4 cup cocoa powder, coffee, whiskey, and butter. Whisk the ingredients over low heat until the butter is melted and everything is well-combined. Add in the granulated sugar and brown sugar. Stirring until combined. Remove the pan from the heat.

In a small mixing bowl toss together the chocolate chips and 1 Tablespoon cocoa powder. This helps the chips stay suspended in the batter and not sink to the bottom!

In another large mixing bowl combine the flour, baking soda, salt, pepper, cloves, and cinnamon. Whisk the eggs into the cooled chocolate mixture and stir in the extracts. Fold the dark chocolate chips into the batter.

Divide the batter between the two pans and place in the oven. Bake for about 1 hour. The top should spring back when pressed gently. Remove from oven and let the cakes cool completely before covering it with the whiskey ganache.

Ganache

In a small saucepan add the chocolate chunks, cream, whiskey, and butter. Heat over low heat to melt the chocolate. Stir until well combined. Let cool until it is the consistency of peanut butter. The ganache should be thick enough to spread between your cakes and on top. Cover the sides, then refrigerate for 15 minutes to let the ganache set. Serve thin slices as this is very, very rich.