Bonus Post: Templeton Whiskey Cake

 

Templeton Whiskey CakeIt 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!

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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.

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After heating the caramel, you will blend the chocolate and caramel together. Then let the ganache sit.

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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.

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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!

If you are reading this post through an email, click on the website to view the complete recipe.

What do you think about our Templeton Whiskey Cake?  Give it a try, and let us know about it.