Some desserts whisper. Others command attention. Dark Chocolate Whiskey Cake with Whiskey Ganache does the latter — unapologetically rich, deeply moist, and layered with bold flavor that lingers long after the final bite.

This is not a light, delicate cake meant to be forgotten. This is a statement dessert, designed for celebrations, holidays, and moments when only the most indulgent chocolate experience will do. The dark cocoa base delivers intensity, while whiskey adds warmth and complexity rather than sharpness. Finished with a glossy whiskey ganache that drapes luxuriously over the cake, every slice feels dramatic, elegant, and deeply satisfying.

Whether served at a dinner party or savored slowly with coffee, this cake is a true showstopper.

What Makes This Cake Exceptional

The secret lies in balance. Dark chocolate provides depth and bitterness, while whiskey rounds it out with subtle sweetness and oak notes. The cake itself stays incredibly moist thanks to hot liquid added to bloom the cocoa, and the ganache locks everything in with a smooth, glossy finish.

This cake improves with time, making it perfect for baking ahead. The flavors deepen overnight, becoming even more luxurious by the next day.

Ingredients

Cake

1¾ cups all-purpose flour
¾ cup dark cocoa powder
1¾ cups granulated sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
2 large eggs, room temperature
½ cup vegetable oil
¾ cup buttermilk
½ cup whiskey
1 teaspoon vanilla extract
¾ cup hot brewed coffee

Whiskey Ganache

1 cup heavy cream
8 oz dark chocolate, finely chopped
2 tablespoons whiskey
1 tablespoon unsalted butter

Instructions

Cake

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, oil, buttermilk, whiskey, and vanilla extract. Mix until smooth.
Slowly pour in hot coffee, mixing until batter becomes thin and glossy.
Pour batter into prepared pan.
Bake for 40–45 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Cool cake completely in pan before removing.

Whiskey Ganache

Heat heavy cream until just beginning to steam.
Pour hot cream over chopped dark chocolate and let sit for 2 minutes.
Stir gently until smooth and glossy.
Mix in whiskey and butter until fully incorporated.
Allow ganache to thicken slightly before pouring.

Assembly

Place cooled cake on a serving plate.
Pour whiskey ganache over the top, letting it drip naturally down the sides.
Let set for 20–30 minutes before slicing.

Flavor Notes & Serving Tips

This cake pairs beautifully with espresso, black coffee, or lightly sweetened whipped cream. For an extra-decadent presentation, garnish with chocolate curls or cocoa powder dusting.

The whiskey flavor is warm and subtle — not overpowering — making this cake approachable even for those new to boozy desserts.