It is bonus post time! Since we missed posting an extra post in March, we are making up for it with a doubly delectable post in April — Templeton Whiskey Cake.
Rhonda originally found this recipe in the March 2017 Southern Living Magazine. After a few minor changes, it has become Templeton Whiskey Cake. This cake combines some interesting flavors of coffee, Templeton Rye Whiskey and bittersweet chocolate chips. Templeton Whiskey Cake takes a little more effort than our usual easy, tasty, fresh recipes, but it is well worth the extra time! If you are planning a celebration for someone special, we recommend you try out this recipe. Besides, it is chocolate, and you can’t go wrong with chocolate!
You begin this cake by making the ganache first. It is important to note that the ganache needs 8 hours or overnight to sit at room temperature. Unfortunately, when we made this cake, we didn’t have the luxury of time. Our ganache could have used it.
Begin by preparing a chocolate-caramel ganache. Stir together chocolate chips, corn syrup, and Templeton Rye. Set aside.
Next stir together sugar, cold water, and cream of tartar in a large, heavy saucepan. Cook over medium, swirling pan until sugar dissolves and starts to change color. Increase heat to high and cook until mixture is a rich, golden caramel color, 4 to 5 minutes. At first we were a little skeptical, but after heat and stirring, the sugar mixture did turn in to caramel.
After heating the caramel, you will blend the chocolate and caramel together. Then let the ganache sit.
Next you will begin to prepare the cake. The addition of a cup and half of dark coffee gives this cake an amazing flavor and aroma. Yummy!
After mixing the remaining ingredients, you bake the cake for 20-25 minutes. Cool the cake completely.
Once cooled, place one layer of the cake on a serving plate and spread with a cup of ganache. Add the second layer of the cake and spread another cup of ganache on top, and cover sides. Top off the cake with fresh berries. Let stand at room temperature until ready to serve or place in the refrigerator overnight.
This cake was a moist and delicious treat. The berries are an added bonus that compliments the rich chocolate ganache. We had some ganache leftover, so we saved it and drizzled it over fresh berries a week later. Yummo!
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- Chocolate-Caramel Ganache
- 1 1/2 lb. bittersweet chocolate chips
- 1/4 light corn syrup
- 2 Tbsp. Templeton Rye Whiskey
- 2 cups granulated sugar
- 1/4 cold water
- 1/8 tsp. cream of tartar
- 2 cups heavy cream
- 1/8 tsp. salt
- 1/4 cup unsalted butter
- 3 cups cake flour
- 1 cup unsweetened cocoa
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3 cups granulated sugar
- 1 cup sour cream
- 1 cup vegetable oil
- 4 large eggs
- 1 Tbsp. vanilla
- 1 ounce Templeton Rye Whiskey
- 1 1/2 cups hot strong coffee
- Prepare the Chocolate-Caramel Ganache. Stir together chocolate chips, corn syrup, and Templeton Rye Whiskey in a large bowl. Set aside.
- Stir together sugar, cold water, and cream of tartar in a saucepan. Cook over medium, until sugar dissolves and starts to change color 4-5 minutes.
- Remove pan from heat. Using a wooden spoon, carefully stir in heavy cream. Reduce heat to low and return pan to heat. Cook stirring constantly until caramel thickens slightly and any lumps of hardened caramel have melted, about 4 minutes. Pour warm caramel sauce over chocolate chips completely. Let stand 1 minute. Stir until mixture is completely smooth. Stir in salt. Add butter a little at a time. Stir until melted and combined after each addition. Let ganache cool until lukewarm. Cover with plastic wrap and let stand at room temperature 8 hours or overnight in the refrigerator.
- Prepare the cake. Preheat oven to 350 degrees. Lightly coat 2 round 9 inch pans with cooking spray and line the bottoms with parchment paper.
- Sift together flour, cocoa, baking powder, baking soda and salt in a large bowl. Set aside.
- Beat sugar, sour cream, oil eggs, and vanilla in a large bowl with an electric mixer on medium speed until thick and smooth. Add flour mixture one-third at a time. Beat on low speed just until combined. Do not over beat or cake will be tough. Add 3/4 cup of hot coffee and beat just until smooth. Add remaining coffee and 1 ounce of Templeton Rye. Divide batter evenly between two pans.
- Bake in the middle of preheated oven until a long wooden pick inserted in center of cake comes out clean (20-25 minutes). Cool in pans on a wire rack 10 minutes. Invert layers onto wire rack and peel off parchment paper. Cool completely.
- Place one layer of cake on serving plate. Spread 1 cup of ganache evenly on top of cake. Place second layer of cake on top. Spread 1 cup of ganache evenly on top and along sides. Let stand at room temperature. Right before serving top with fresh berries.
What do you think about our Templeton Whiskey Cake? Give it a try, and let us know about it.