Whiskey Caramel Truffle Cake

Posted by Leesha on

Whiskey Caramel Truffle Cake

Print recipe
Whiskey Caramel Truffle Cake

Ingredients

Whiskey Chocolate Cake

  • 2 cups granulated sugar
  • 2 cups ultragrain flour
  • 1/4 cups dark cocoa powder (100% cacao, sifted)
  • 1/2 cups cocoa powder (sifted)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs (large)
  • 1/2 cups canola oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3/4 cups water (warm)
  • 1/4 cups whiskey (of your choice, I used rye whiskey)

Whiskey Caramel

  • 1 cup granulated sugar
  • 1/8 teaspoons cream of tartar
  • 1/4 cups water (warm)
  • 2/3 cups heavy cream
  • 1 tablespoon salted butter
  • 2 tablespoons whiskey (of your choice, I used half scotch, half irish whiskey)

Chocolate Ganache

  • 1 cup semi-sweet chocolate (best quality you can find, coarsely chopped)
  • 1 cup heavy cream
  • 1 tablespoon salted butter

Directions

Whiskey Chocolate Cake
Combine dry ingredients and whisk until combined. Add buttermilk, eggs, oil, and extracts, and mix until just combined. Add water and whiskey and mix until no dry ingredients remain, but do not beat smooth. Pour into a greased and floured pan.

Bake at 350 for 40 to 45 minutes or until a toothpick comes out clean.
Whiskey Caramel
Place sugar and cream of tartar in a saucepan at medium-high heat, then add water. Bring to a boil, then cover for 2-3 minutes. Remove cover, then boil until the sugar caramelizes, 5-7 minutes.

Remove from heat, then whisk in cream and butter. Return to low heat and whisk until no sugar chunks remain. Allow to cool slightly, then stir in whiskey. Allow to cool.

Poke holes in the cake to allow caramel to penetrate the cake, then pour caramel over cake.
Chocolate Ganache
Bring cream to a simmer in a saucepan. Place chocolate in a heat-proof bowl, then pour hot cream over it, allowing it to melt the chocolate (about 5 minutes.) Add butter, then whisk the mixture until no chocolate chunks remain. Chill the mixture, then whip using a whisk or electric mixer until light in color and fluffy.
Recipe and photographs from Mayhem in the Kitchen!

https://mayheminthekitchen.com/whiskey-caramel-truffle-cake/