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Decadent Whiskey Chocolate Ganache Cake with Sea Salt

whiskey chocolate ganache cake - featured image
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A rich and velvety chocolate cake infused with whiskey and topped with a silky ganache and flaky sea salt, perfect for celebrations or indulgent late-night cravings.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 3/4 cup (95g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) boiling water
  • 8 oz (225g) bittersweet or dark chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 3 tbsp whiskey
  • 1 tbsp unsalted butter, softened
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and lightly dust with cocoa powder.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat sugar and eggs until pale and fluffy (3-4 minutes). Add milk, oil, and vanilla extract and mix until combined.
  4. Slowly add dry ingredients to wet ingredients, stirring gently to combine without overmixing.
  5. Carefully pour in boiling water while stirring; batter will be thin.
  6. Pour batter into prepared pan and bake for 30-35 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs.
  7. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Chop chocolate finely and place in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth and glossy.
  9. Stir in whiskey and softened butter until fully incorporated.
  10. Pour ganache over cooled cake and smooth with a spatula. Sprinkle flaky sea salt on top while ganache is still warm.
  11. Refrigerate cake for at least 1 hour to set ganache. Bring to room temperature before slicing and serving.

Notes

If ganache is too thick to spread, warm gently in microwave for 10-second bursts. Use good-quality whiskey and chocolate for best flavor. For dairy-free, substitute heavy cream with coconut cream and butter with coconut oil. For gluten-free, replace all-purpose flour with almond flour but expect a denser texture. Let cake rest for a day to deepen flavors. Sprinkle extra sea salt before serving for a fresh pop.

Nutrition

Keywords: whiskey chocolate cake, ganache cake, sea salt chocolate cake, decadent chocolate dessert, easy chocolate cake, whiskey dessert

Find it online: https://lenatable.com/decadent-whiskey-chocolate-ganache-cake-recipe-with-sea-salt-step-by-step/