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Decadent Triple Chocolate Whiskey Cake Recipe with Salted Caramel Drizzle

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A rich, indulgent triple chocolate cake with a subtle whiskey kick and a gooey salted caramel drizzle, perfect for special occasions or cozy nights.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • ¾ cup (180 ml) whole milk, room temperature
  • 4 oz (115 g) high-quality dark chocolate, melted and slightly cooled (70% cocoa)
  • ½ cup (90 g) chocolate chips, semi-sweet or dark
  • 3 tbsp (45 ml) whiskey (e.g., Jameson)
  • 1 tsp vanilla extract
  • For the Salted Caramel Drizzle:
  • 1 cup (200 g) granulated sugar
  • 6 tbsp (85 g) unsalted butter, cubed
  • ½ cup (120 ml) heavy cream, warmed slightly
  • 1 tsp flaky sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust with flour or line with parchment paper.
  2. In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. Using an electric mixer, beat softened butter with granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternately add dry ingredients and whole milk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  6. Fold in melted dark chocolate and whiskey gently with a spatula until batter is thick and glossy.
  7. Fold in chocolate chips evenly.
  8. Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To make the salted caramel drizzle, melt granulated sugar in a medium saucepan over medium heat, stirring constantly until deep amber color (5-7 minutes).
  11. Remove from heat and whisk in cubed butter until melted.
  12. Slowly add warmed heavy cream, stirring continuously. Return to low heat and cook 1-2 minutes until smooth and slightly thickened.
  13. Stir in flaky sea salt and let cool slightly.
  14. Drizzle salted caramel over cooled cake before serving.

Notes

Do not overmix the batter to keep the cake tender. Use a double boiler or microwave in short bursts to melt chocolate to avoid burning. Drizzle caramel while slightly warm and serve cake at room temperature for best texture. For gluten-free, substitute flour with gluten-free blend containing xanthan gum. For dairy-free, use almond or oat milk and coconut oil instead of butter.

Nutrition

Keywords: chocolate cake, whiskey cake, salted caramel, triple chocolate, dessert, easy chocolate cake, rich chocolate cake, holiday dessert

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