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Perfect Whiskey Caramel Dark Chocolate Drip Cake

Whiskey Caramel Dark Chocolate Drip Cake - featured image
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A rich and indulgent dark chocolate cake layered with smooth whiskey caramel and finished with a glossy dark chocolate ganache drip, perfect for graduation celebrations or special occasions.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed dark brown sugar
  • 1 cup (240ml) boiling water
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (90g) unsalted butter, softened (for caramel)
  • ½ cup (120ml) heavy cream, warmed (for caramel)
  • 3 tablespoons whiskey
  • ½ teaspoon sea salt
  • 8 ounces (225g) dark chocolate (70% cacao), finely chopped
  • ¾ cup (180ml) heavy cream (for ganache)
  • 1 tablespoon unsalted butter (for ganache shine)
  • 1 batch homemade or store-bought whipped cream frosting (about 3 cups)
  • Coarse sea salt flakes for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together milk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add granulated and dark brown sugars to wet ingredients, mixing until just combined.
  5. Slowly add dry ingredients to wet ingredients and mix on low speed.
  6. Carefully stir in boiling water until batter is smooth and thin.
  7. Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely (about 1 hour).
  9. For whiskey caramel: Melt sugar in a medium saucepan over medium heat until deep amber. Remove from heat and whisk in butter until melted.
  10. Slowly add warm heavy cream, stirring until smooth. Stir in whiskey and sea salt. Let cool to room temperature.
  11. For ganache: Place chopped chocolate in heatproof bowl. Heat heavy cream until simmering and pour over chocolate. Let sit 2 minutes, then stir until smooth.
  12. Add butter to ganache for shine and stir until combined. Let cool slightly to thicken.
  13. Assemble cake by placing one layer on serving plate. Spread whipped cream frosting generously on top.
  14. Drizzle whiskey caramel over frosting. Place second cake layer on top and cover entire cake with remaining frosting, smoothing with offset spatula.
  15. Drip ganache around edges using spoon or piping bag, letting it run down sides. Pour remaining ganache on top and spread gently.
  16. Drizzle remaining whiskey caramel decoratively and sprinkle coarse sea salt flakes if desired.
  17. Chill cake for at least 1 hour before serving to allow flavors to meld and ganache to set.

Notes

Use room temperature eggs and milk for smoother batter. Watch caramel closely to avoid burning. Let ganache cool to a pourable but thick consistency before dripping. Level cake layers if domed for even stacking. Can omit whiskey for non-alcoholic version or substitute with vanilla extract. Store cake chilled and slice with a warm knife for clean cuts.

Nutrition

Keywords: whiskey caramel cake, dark chocolate cake, graduation cake, drip cake, caramel drip cake, chocolate ganache, celebration cake

Find it online: https://piperplate.com/perfect-whiskey-caramel-dark-chocolate-drip-cake-recipe-for-graduation-celebration/