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Decadent Chocolate Whiskey Cake Recipe with Easy Salted Caramel Drizzle

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A rich, moist chocolate cake infused with whiskey and topped with a luscious salted caramel drizzle, perfect for celebrations or a comforting treat.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • ⅓ cup (80 ml) whiskey
  • 1 cup (240 ml) buttermilk, room temperature (or milk plus 1 tablespoon vinegar)
  • 2 teaspoons vanilla extract
  • For the salted caramel drizzle:
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into pieces
  • ½ cup (120 ml) heavy cream, warmed
  • 1 teaspoon sea salt flakes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch cake pan.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the whiskey and vanilla extract.
  6. Add the dry mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently after each addition just until combined.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Let the cake rest in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  10. To make the salted caramel drizzle, melt the sugar in a medium saucepan over medium heat, stirring constantly until amber in color (5-7 minutes).
  11. Remove from heat and stir in the butter until melted.
  12. Slowly whisk in the warm heavy cream until smooth, then stir in the sea salt flakes. Let cool slightly to thicken.
  13. Drizzle the caramel over the cooled cake and let set for about 10 minutes before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix the batter once flour is added to avoid a tough cake. Watch the caramel carefully to prevent burning. Store cake wrapped tightly at room temperature for up to 2 days or refrigerated up to 5 days. Leftover caramel can be stored in the fridge for up to 2 weeks and gently reheated before use.

Nutrition

Keywords: chocolate cake, whiskey cake, salted caramel drizzle, easy dessert, moist chocolate cake, adult dessert, celebration cake

Find it online: https://fizzlefork.com/decadent-chocolate-whiskey-cake-recipe-with-easy-salted-caramel-drizzle/