Chocolate lovers, here's something to dream about! Chocolate whiskey cake will make everyone's holiday extra sweet. This festive cake is infused with plenty of whiskey and has the richest drizzle of dark chocolate and whiskey ganache; it is perfect to serve guests at a holiday dinner party or to give away as a gift.
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Passive Time | 30 minutes |
| Servings |
10
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Ingredients
For the cake
- 10 Brazil nuts roughly chopped
- 1/3 cup whiskey
- 1 cup flour fine grain whole-wheat
- 1 tablespoon baking powder
- 2 tablespoons brown sugar
- 1 pinch salt
- 1/2 cup dark chocolate chips or chopped into chunks
- 2 bananas overripe
- 1/4 cup almond milk
- 1/4 cup sunflower seed oil and some extra to grease the pan
- 1 lime zested
- 15 juniper berries ground or 1 tbsp ground juniper berries
For the whiskey ganache
- 300 grams dark chocolate chips or chopped into chunks
- 3 tablespoons almond milk
- 3 tablespoons whiskey
Cake decoration
- 10 Brazil nuts roughly chopped
Ingredients
For the cake
For the whiskey ganache
Cake decoration
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Instructions
Cake
- Place the Brazil nuts in a bowl and pour whiskey over them. Let them soak for at least 10'.
- Preheat the oven to 180°C (356°F).
- Using pastry brush grease a 20cm round pie pan with some sunflower seed oil.
- In a large bowl mix the flour with the baking powder, brown sugar, salt and dark chocolate.
- In a separate large bowl mass the bananas with a fork. Pour the almond milk and the sunflower seed oil into the bowl. Add the lime zest and the ground juniper berries, and stir to mix.
- Then start folding and mixing the solids into the liquids. Note: With a rubber spatula whisk gently scrapping around the edge and finishing by folding the mixture on top of itself. Mix until smooth.
- Pour the mixture into the cake pan. Bake for 45'.
- Transfer the cake to a wire rack to cool for about 30'.
Whiskey ganache
- Use the Bain-Marie method: Place a heatproof bowl with the chopped chocolate over a saucepan of simmering water and gently stir until the chocolate is melted. Bring the milk just to the boil over medium heat. Remove the melted chocolate from heat. Pour the hot milk over the chocolate and add the whiskey. Stir the mixture gently until smooth.
- Pour the ganache over the cake, using a spatula to spread evenly.
Decoration
- For decoration add the roughly chopped Brazil nuts all around the outside of the cake. I like to follow vintage cake decorating trends!
Chocolate Whiskey Cake