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Decadent Chocolate Whiskey Cake Recipe with Easy Salted Caramel Drizzle

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A rich and moist chocolate cake infused with whiskey and topped with a luscious homemade salted caramel drizzle. Perfect for celebrations or cozy nights in, this cake balances indulgence with simplicity.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • ¾ cup (65 g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (240 ml) whole milk or almond milk for dairy-free option
  • 2 teaspoons vanilla extract
  • ½ cup (120 ml) whiskey (smooth bourbon or Irish whiskey preferred)
  • 1 cup (200 g) granulated sugar (for caramel)
  • 6 tablespoons (85 g) unsalted butter, cut into pieces (for caramel)
  • ½ cup (120 ml) warm heavy cream (for caramel)
  • 1 teaspoon flaky sea salt (for caramel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your cake pan with butter and lightly dust it with cocoa powder to avoid sticking.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk gently to combine evenly.
  3. In a separate bowl, beat softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract until smooth and homogenous.
  5. Add dry ingredients and milk alternately to the wet mixture in thirds, folding gently to avoid overmixing.
  6. Stir in whiskey gently until just combined; batter will be thick and luscious.
  7. Pour batter evenly into prepared pan and smooth the top with a spatula.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and cake springs back when pressed.
  9. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. To make salted caramel drizzle, heat granulated sugar in a medium saucepan over medium heat, stirring constantly until melted into amber liquid.
  11. Add butter and stir until melted, then slowly whisk in warm heavy cream.
  12. Remove from heat and stir in flaky sea salt. Let cool slightly until thickened but pourable.
  13. Drizzle warm caramel over cooled cake just before serving.

Notes

Use softened but not melted butter for best texture. Avoid overmixing to keep cake tender. Watch caramel closely to prevent burning. Use smooth bourbon or Irish whiskey to avoid bitterness. Make caramel while cake cools to save time. If caramel thickens too much, warm gently with cream to loosen.

Nutrition

Keywords: chocolate cake, whiskey cake, salted caramel drizzle, easy dessert, rich chocolate, bourbon cake, homemade caramel, celebration cake

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