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Decadent Chocolate Whiskey Cake Recipe with Easy Salted Caramel Drizzle

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A moist and rich chocolate cake infused with whiskey and topped with a simple homemade salted caramel drizzle. Perfect for special occasions or a comforting treat with a grown-up twist.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (115 g) unsalted butter, melted and cooled
  • 3 large eggs, at room temperature
  • ¾ cup (180 ml) whole milk (or almond milk)
  • ½ cup (120 ml) good-quality whiskey (e.g., Jameson or bourbon)
  • 1 teaspoon vanilla extract
  • For the Salted Caramel Drizzle:
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cubed and cold
  • ½ cup (120 ml) heavy cream, warmed (or coconut cream for dairy-free)
  • 1 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk sugar with melted butter until blended. Add eggs one at a time, beating well after each.
  4. Stir in milk, whiskey, and vanilla extract.
  5. Slowly fold wet ingredients into dry ingredients with a spatula until just combined; batter should be thick but pourable.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 35-40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
  8. Cool cake in pan for 15 minutes, then transfer to wire rack to cool completely.
  9. To make salted caramel drizzle: In a small saucepan over medium heat, melt sugar without stirring until deep amber (5-7 minutes).
  10. Remove from heat and quickly stir in cold butter until smooth.
  11. Slowly add warm heavy cream while stirring (it will bubble). Stir in sea salt and let cool slightly to thicken.
  12. Drizzle caramel over cooled cake just before serving.

Notes

Use a good-quality, smooth whiskey for best flavor. Cold butter is essential for silky caramel texture. Sift cocoa powder to avoid clumps. Avoid overbaking to keep cake moist. Caramel can be reheated gently if hardened. For gluten-free, substitute almond flour with tapioca starch and adjust baking time.

Nutrition

Keywords: chocolate cake, whiskey cake, salted caramel, easy dessert, boozy cake, moist chocolate cake, homemade caramel

Find it online: https://avabowls.com/decadent-chocolate-whiskey-cake-recipe-with-easy-salted-caramel-drizzle/