Oh, and I'm not a whiskey person, either.
But this cake is in my top 3 cake recipes ever (fyi, number one being Betty Crocker Rainbow Chips, but that's another story). It's just so moist and delicious. The flavor of the whiskey, rich chocolate cake, and the crunch of the semi-sweet chocolate chips all work together so nicely. I think I love it so much because the cake has more of a dark, semi-sweet chocolate taste rather than a typical chocolate or milk chocolate-y taste. I really quite like dark chocolate.
So while I obviously like this cake, the real reason I make it is for my husband, Brad. He LOOOOVES it.
I started making this cake years ago, before we even got married. I think I remember finding the recipe in a magazine (not sure which one it was exactly).
Anyway, it's a winner. I used to make it every Christmas for the fam's get-together, but when we started hosting Christmas at our place and were already cooking so much and getting the house together, it sort of fell off the menu since it does take a bit of time to make from scratch.
The good news is that I actually found a version using store-bought cake mix and frosting which actually tastes JUST as good! I was skeptical, but I did try that version of the recipe out a while back and I could not tell the difference. I did modify the recipe a bit. I replaced a few ingredients and nixed the pecans, because neither Brad nor I are fans, and I think it's perfect!
Anyway, I still make this yummy treat for Brad for special occasions to surprise him. Most recently for Valentine's day! So since I got so many requests for the recipe on Instagram, here is my original version...
Chocolate Whiskey Cake (scratch version)
- 1 cup milk
- 2 eggs
- 2 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cups unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup butter, at room temperature, cut into pieces
- 2/3 cup boiling water
- 1/3 cup whiskey
- 1 cup mini semi-sweet chocolate chips
- 3 cans (16 oz/ each) chocolate frosting **you can make your own, but this is just as good and cuts a lot of time
- more mini semi-sweet chocolate chips for garnish
Preheat oven to 350F. Butter 2 (9") round cake pans (or heart-shaped ones like I used if you're feeling fancy). Line pan bottoms with wax paper; butter and flour. Combine milk, eggs, and vanilla; reserve.
In a bowl combine next 6 ingredients. At low speed gradually beat in butter until coarse and sandy. Gradually beat in egg mixture. Increase speed to medium; beat 2 minutes. Reduce speed to low. Gradually beat in water then whiskey until combined. (Will make a thin batter.)
Divide batter between pans; sprinkle tops with measured chips. Bake 30-35 minutes, until toothpick inserted into centers comes out clean (keep in mind, it may not come out completely clean because of the melted chocolate chips in the batter). Cool on racks 20 minutes. Remove from pans; cool completely on racks.
Place 1 cake layer on serving plate; spread with 1 cup frosting. *I like to sprinkle more chocolate chips over this middle layer of frosting. Top with remaining cake layer. Spread tops and sides with remaining frosting. Use remaining chocolate chips for garnish.
Not the simplest of recipes. But still worth it if you have the patience.
Usually, you can tell a huge difference between something made from scratch and something, well, not completely made from scratch. This version below using store-bought cake mixes is seriously just as good. After making both and comparing them (I had to make the scratch version one more time just to make sure I wasn't crazy), it is seriously the same. I'll probably make this "short-cut" version from here on out.
Chocolate Whiskey Cake (my short-cut version)
- 1 box (around 16 oz.) Betty Crocker "Super Moist" Devils Food Cake mix
- 1 cup buttermilk (I used low fat)
- 2/3 cup canola oil
- 3 eggs
- 1/4 cup whiskey (I added just a splash more, and used the Jack Daniel's "Tennessee Honey")
- 1 cup mini semi-sweet chocolate chips
- 2 cans chocolate frosting
Preheat oven to 350F. Butter and flour 2 (9") cake pans. Combine cake mix, buttermilk, oil, eggs, and whiskey with a mixer on low speed until combined. Increase speed to medium and beat another 2 minutes. Stir in chocolate chips. Divide batter between the pans and bake for 30 minutes, until a toothpick inserted in the center comes out clean (keep in mind, it may not come out completely clean because of the melted chocolate chips). Cool on racks in the pans for 5 minutes, then remove from pans and cool completely on the racks.
Frost one layer of cake on a serving platter (I sprinkle more chocolate chips into the middle layer of frosting before putting on the top layer of cake), then add the top layer and frost completely. Sprinkle on more chocolate chips on top for decoration.
So that's my yuumy cake recipe!! I hope you guys love it if you make it! Let me know how it turns out!!