Ingredients: |
Ingredients: Cake:
2 c. all purpose flour
2 c. granulated sugar
1 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 large eggs, room temperature
1/2 c. whiskey
1 1/2 c. strongly brewed coffee, cooled
1/3 c. vegetable oil
2 tsp vanilla extract
Salted Caramel Buttercream:
1 stick unsalted butter, room temperature
6 c. powdered sugar
1/4 c. half and half, room temperature
1 c. salted caramel sauce
Chocolate Ganache:
1/3 c. heavy cream
1/2 c. dark chocolate, chopped into small pieces
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Directions: |
Directions:Chocolate Cake:
1. Preheat oven to 350 and spray two 8" cake pans thoroughly with baking spray. Cut two circles the size of the bottom of the cake pans out of the parchment paper and add to the cake pans. Spray the parchment paper with more baking spray and set aside.
2. In a medium bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
3. In a large bowl combine eggs, whiskey, coffee, oil, and vanilla. Using a hand mixer, on medium speed, beat together the ingredients until everything is combined.
4. Lower the speed on the hand mixer to the lowest setting and slowly add in dry ingredients while continuing to mix. Mix until dry ingredients are just combined into the wet ingredients.
5. Pour equal amounts of the batter into the two prepared cake pans. Tap the pans on the counter a couple of times to release any excess air bubbles.
6. Bake cakes in preheated oven for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for about 15 minutes. Turn the cakes out onto a cooling rack and allow to cool completely.
Salted Caramel Buttercream:
1. Sift powdered sugar into a large bowl. Add in the butter and cream together with a hand mixer until the sugar has dissolved completely. Add in heavy cream and continue to mix until incorporated.
2. With the mixer on low, slowly drizzle in the salted caramel sauce. Once all of the caramel has been added, turn the mixer speed up to medium and beat for 30-60 seconds until all the caramel has been incorporated into the buttercream.
Chocolate Ganache:
1. Add heavy cream into a saucepan over medium heat. Heat just until the cream starts to create small bubbles on the surface.
2. Place chocolate in a heatproof bowl and pour hot cream over the top. Whisk together the chocolate and cream until all of the chocolate is melted and incorporated together with the cream.
Cake Assembly:
1. Once the cakes have completely cooled, remove the parchment paper and using a serrated knife, slice off the top of the round parts of the top of the cakes to make a flat surface. Next, carefully slice each cake in half through the middle to make four equal layers.
2. Place your first layer of cake on a piece of parchment paper or cake board. Add about 1/2 cup of the buttercream to the cake and using an offset spatula, smooth out the frosting in a thin layer over the top of the cake. Add on your next layer of cake and repeat with another layer of buttercream. Repeat until you finish with the last layer of cake.
3. Using the remaining buttercream, spread a thin layer over the top and all the sides of the cake until the entire cake is covered. Place the cake in the fridge for 30-60 minutes to chill.
4. Remove the cake from the fridge and place prepared ganache in a squeeze bottle. Moving slowly around the edge of the cake, gently squeeze out the ganache to create drips on the sides of the cake. Cover the top of the cake with the remaining ganache, using the offset spatula to spread the ganache around if necessary. |
This recipe for Whiskey Chocolate Cake with Salted Caramel Buttercream is from