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Whiskey Dark Chocolate Cake



2 cups dark chocolate chunks

3 cups brewed coffee (warm)

1 cup cocoa powder

1/2 cup whiskey

4 cups all-purpose flour

1 tbsp baking soda

1 tsp salt

1 1/2 cups margarine

2 cups granulated sugar

1 1/3 cups packed brown sugar

6 eggs

2 tsps vanilla

1 cup whipped cream


1 cup dark chocolate chunks

1/3 cup milk

2 tbsp whiskey

1 tbsp corn syrup

1 tbsp granulated sugar

Toppings (optional):

1/4 cup dark chocolate chunks

1/4 cup toasted pecans



  1. Preheat oven to 350°F (180°C). Line 2 10-inch springform pans with parchment paper or grease well; set aside.
  2. Melt half of the chocolate with a bain-marie. Stir in coffee, cocoa powder and whiskey until smooth. Let cool.
  3. Combine flour, baking soda and salt; set aside. Using electric mixer, beat together margarine, and granulated and brown sugars. Beat in eggs, one at a time, until fluffy; beat in vanilla.
  4. Stir in chocolate mixture alternately with flour mixture, beginning and ending with chocolate mixture. Fold in remaining chocolate chunks. Pour into pan and smooth the top.
  5. Bake for 40 to 50 minutes or until tester inserted in centre comes out clean. Let cool for 20 minutes
  6. Remove cakes from pans and let cool completely (about 2-3 hours)
  7. Layer cakes, spreading whipped cream in between.


  1. Using a bain-marie, melt together chocolate, milk, whiskey, corn syrup and sugar until smooth.
  2. Let cool slightly then spread evenly over top of cake.

Toppings (optional): 

  1. Chop chocolate chunks and pecans or keep them whole.
  2.  Sprinkle with chocolate chunks and pecans.

Original recipe by: