Cocktail Recipes, Spirits, and Local Bars

Chocolate Whiskey Cake Recipe

Chocolate Whiskey Cake Recipe



A decadent treat made with whiskey-soaked raisins and a whiskey-infused glaze — a must-try for any dessert, chocolate, or whiskey fan.


For the chocolate cake:

  • ½ cup butter, plus more for greasing the pan
  • 1 cup all-purpose flour, plus more for greasing the pan
  • ¼ cup raisins
  • ¼ cup whiskey
  • 8 ounces semisweet chocolate, chopped into small pieces
  • 3 eggs, yolks and whites separated
  • 2/3 cup granulated sugar
  • ¼ teaspoon salt

For the glaze:

  • 4 ounces semisweet chocolate
  • 3 tablespoons butter
  • 2 tablespoons whiskey
  • 2 tablespoons powdered sugar


For the chocolate cake:

Heat the oven to 375 degrees. Butter and flour an eight-inch cake pan. Line the bottom of the pan with parchment paper. Butter the parchment paper.

Steep the raisins in the whiskey. Place the chocolate and butter in a heat-resistant bowl over a pan of simmering water. When the butter and chocolate are melted, mix until evenly blended. Cool to room temperature.

Using a whisk or an electric mixer, beat the egg yolks and sugar until they have a thick, ribbon-like consistency and a pale yellow color. Combine with the chocolate and butter mixture. Stir in the flour until just blended, then, stir in the raisins and whiskey.

Using a whisk or electric mixer, whip the egg whites with the salt until they hold their shape. They should be stiff, but not look dry or grainy. Fold the egg whites into the cake mixture in 3 batches.

Pour the cake batter into the pan. Bake the cake in the center of the preheated oven for 18-20 minutes. The top of the cake should be firm, but the center should still be moist.

Cool the cake before unmolding. Place the cake on a rack or plate.

For the glaze:

Melt the chocolate and butter in a bowl over simmering water or in the microwave. Remove from the heat and stir in the whiskey and confectioners sugar. Spread the glaze over the cake. Allow the glaze to cool before serving.

Recipe Summary

  • ¼ cup raisins
  • ¼ cup Scotch whiskey
  • 7 (1 ounce) squares German sweet chocolate, chopped
  • ½ cup butter
  • 3 egg yolks
  • 3 egg whites
  • ⅔ cup white sugar
  • 4 ½ tablespoons cake flour
  • ⅔ cup finely ground almonds
  • 1 pinch salt
  • 3 (1 ounce) squares German sweet chocolate, chopped
  • 3 tablespoons confectioners' sugar
  • 3 tablespoons butter

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, combine raisins and scotch whiskey and set aside. Cut a round of parchment paper the size of the bottom of the cake pan. Butter the sides of the pan and one side of the paper. Then lay the paper, butter side up, in the pan and dust thoroughly with flour.

Place 7 ounces chocolate in the top of a double boiler with 3 tablespoons of water. Stir until melted and smooth. Remove from heat and stir in 1/2 cup butter in small pieces. In a large bowl, beat the egg yolks with the sugar until the mixture is a pale creamy yellow. Combine with the chocolate mixture. In a small bowl, combine the flour and the ground almonds and add to the batter. Stir in the raisins and whiskey.

In a clean large bowl, whip the egg whites with a pinch of salt until they are stiff but not dry. Stir a third of the egg whites into the chocolate mixture to lighten it, then fold all back into the remaining egg whites. Pour the cake mixture into the pan.

Bake at 375 degrees F (190 degrees C) for 20 minutes. The outside should be firm, but the center should remain moist. Let the cake sit for 10 minutes in the pan, then unmold it on a cake rack and let it cool for a few hours or overnight. Peel off the paper before icing it.

To make the frosting: Melt 3 ounces chocolate in the top of a double boiler. Stir in the confectioners sugar and then 3 tablespoons butter a little at a time. Blend well and spread immediately on the cake. Allow icing to set for about half an hour before serving the cake.

Recipe Summary

  • 1 cup chopped walnuts
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (5 ounce) package instant French vanilla pudding mix
  • ½ cup cold water
  • ½ cup vegetable oil
  • 4 eggs
  • ½ cup whiskey
  • ½ cup butter
  • ¼ cup water
  • 1 cup white sugar
  • ½ cup whiskey

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.

Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.

Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.

To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.

Recipe Summary

  • 2 cups white sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • ¾ cup butter
  • 1 ½ cups unsweetened cocoa powder
  • 5 ⅓ cups confectioners' sugar
  • ⅔ cup milk
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.

Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.

Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

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Dense and trufflelike in texture, this festive cake has a hint of whiskey that follows on the heels of the chocolate flavor. The fluthered cream (fluthered is Irish slang for drunk) doubles the boozy kick. For an over-the-top Irish experience, enjoy with an Irish Coffee or Whiskey Sour.

This dish was featured as part of our St. Patty’s Day Recipes photo gallery.

Tips for Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.


    Cake: Preheat oven to 350°F (180°C). Line 10-inch (25 cm) springform pan with parchment paper or grease well set aside. In saucepan set over hot, not boiling water, melt half of the chocolate. Stir in coffee, cocoa powder and whiskey until smooth. Let cool.

Combine flour, baking soda and salt set aside. Using electric mixer, beat together margarine, and granulated and brown sugars. Beat in eggs, one at a time, until fluffy beat in vanilla. Stir in chocolate mixture alternately with flour mixture, beginning and ending with chocolate mixture. Fold in remaining chocolate chunks. Scrape into pan, smoothing top bake for 40 to 50 minutes or until tester inserted in centre comes out clean.

Glaze: In heatproof bowl set over gently simmering water, melt together chocolate, milk, whiskey, corn syrup and sugar until smooth. Let cool slightly spread evenly over top of cake.


Preheat oven to 350 degrees F. Butter two 9-inch round cake pans. Line bottoms with wax paper butter and flour paper.

Combine raisins, walnut and whiskey let stand 30 minutes.

In double boiler over hot, not simmering water, melt chocolate. In bowl with mixer at high speed beat butter and 1 cup granulated until light and fluffy. Beat in egg yolks and vanilla until light and lemon-colored, about 5 minutes.

Reduce speed to medium beat in chocolate. Reduce speed to medium beat in chocolate. Reduce speed to low gradually beat in flour and salt. Stir in raisins and walnuts.

In another bowl beat egg whites until soft peaks form. Beat in remaining granulated sugar, 1 tbsp at a time, until stiff peaks form.

Stir 1/3 of mixture into chocolate batter to lighten fold in remaining mixture. Spoon batter into pans.

Bake 35-45 minutes or until inserted toothpicks comes out clean. Cool in pans 10 minutes. Remove from pans peel of waxed paper and cool on racks.

In bowl with mixer at high speed beat cream with confectioners' sugar until soft peaks form. Spread top of 1 cake layer with whipped cream top with other layer. Spread top and sides of cake with remaining whipped cream.

If desired, sprinkle cake with chocolate shavings and curls. Let chocolate stand in warm place 1 square on wax paper.

In short strokes, slide vegetable peeler across surface repeat with second square. Press shavings onto sides of cake.

For curls place remaining chocolate on wax paper pull peeler across in long, thin strokes.

Dark Chocolate Whiskey Cake with Whiskey Ganache

Eight years ago I clicked ‘publish’ on my very first blog post. If you’re curious what I thought was an acceptable inaugural post click here. Don’t say I didn’t warn you. Yikes.

I went back and re-read that post and although it’s completely embarrassing to read, in a way it’s a reflection of growth. Because like anything in life you must honor the past no matter how cringe-worthy. In fact the best thing you can do is simply laugh.

Case in point: check out my first Foodie Fridays post back in January 2011. The picture on the left is a final product of how your creme anglaise should look smothering a plate of brownies. Isn’t yellow lighting super sexy? WTF? Now, the picture on the bottom is Monday’s pork tacos. You get the picture. Growth, people, growth.

Anyway, I thought today I would share what I’ve learned over the past eight years of blogging that has helped me grow.

One, no one gives a shit about your blog, but you.
I thought I got my teeth kicked in when I worked at the Board of Trade in Chicago. Not even close. Blogging is a war of attrition and I’ve had to constantly fight every day to stay relevant.

Two, blogs take passion.
I am madly, deeply passionate about blogging which is why I get up every day and fight for CGM. I would do anything for her. So if you want to start a blog GO FOR IT. Just be sure that you are deeply, madly passionate about it.

Three, no path of success is the same.
This one is hard because in the influencer world that we live in I definitely look at how others have successful blogs. It’s easy to want to replicate what they have. But I’ve found out that by trying to follow ‘their’ path of success, I’m actually less successful. Does that make sense? My path will make me successful because, well, it’s my path and no one can take that from me.

Fourth, be happy for others successes.
This one sucks, but it’s true. Instead of going down the rabbit hole of “why not me?” I simply say good for them and move on. It will free up energy and make you a better person because jealousy is one ugly son of a bitch.

Five, it’s okay to be a real human being.
Spoiler alert: everyone is human. This kind of ties back into four because it’s easy to be negative and judge. I think the more we are real and honest about who we are the less negativity we attract.

Thoughts? Concerns? Questions? You guys know that I am always here for you no matter what. There are a lot more points, advice, or ideas that I could throw at you but for me, these five have kept me going. I hope they find some room at your table.

Okay! On with today’s recipe. Now, you can’t celebrate an anniversary without cake. Two things I love in life. Shoot, better make that three: chocolate, whiskey and cake. So today’s post IS a Dark Chocolate Whiskey Cake with Whiskey Ganache.

This cake is decadent. I’m talking dark chocolate mixed with giggle juice and then topped with more chocolate. What more could a girl want?! So, grab a slice and let’s raise a fork to another eight years of blogging…..and kicking ass!

Bittersweet Chocolate Irish Whiskey Cake

Position rack in center of oven and preheat to 350°F. Butter and flour 8-inch-diameter springform pan.

Step 2

Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor.

Step 3

Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.

Step 4

Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.

Step 5

Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.


Preheat oven to 350 degrees F.

In large mixing bowl, blend together dry cake mix and dry pudding mix. Add eggs, oil and whiskey and beat together until well-mixed. Blend in walnuts, maraschino cherries and chocolate chips.

Pour into well-greased Bundt pan and bake about 40 minutes, or until the cake begins to pull away from the sides of the pan. Cool before removing from pan.

For Glaze: In medium bowl, mix powdered sugar, butter and whiskey. Frost cake and decorate with maraschino cherries or walnut halves.