Whiskey Cake Restaurant Copycat Recipe

Chocolate Whiskey Cake {Flourless + Gluten Free}

WEBMar 2, 2016 · Grease and line the bottom of a 9-inch cake pan with parchment paper. Melt the chocolate in a double boiler on the stovetop …

1. Place a rack in the center of your oven and preheat the oven to 375 degrees F. Grease an 9-inch round cake pan, line the bottom with a circle of parchment paper, then grease again. Set aside.
2. In a large heatproof mixing bowl set over a pan of simmering water (or in a microwave-safe bowl in 15-second bursts), melt together the chocolate and butter. When the chocolate is almost completely melted, remove from the heat and stir until completely melted and smooth. With a mixer on medium low speed, slowly add the sugar and salt and mix until smooth. Mix in each egg one at a time on medium low speed. Completely combine between each addition and stop to scrape down the sides of the bowl as needed. Sift the cocoa powder into the bowl, then add the vanilla extract and whiskey. Mix on low speed until well combined. The batter will be thick, smooth, and glossy.
3. Scrape the batter into the prepared pan, smooth the top, and bake for 18-22 minutes, until a toothpick inserted into the center comes out mostly clean with just a few crumbs clinging to it. (Do not overbake or the cake will become dry!) Allow cake to cool in pan for 5 minutes, run a butter knife around the edge, then gently invert the cake onto a serving plate.
4. While the cake cools, prepare the chocolate ganache. In a small saucepan or a microwave-safe bowl, melt together the chocolate and butter until just a few pieces of chocolate and butter remain. Remove from the heat, then continue stirring until the two are completely melted and smooth. Stir in the whiskey and salt, then spread over the cooled cake.

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