Chocolate Whiskey Cake

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This chocolate cake covered in decadent is light, airy, easy to make in just one bowl, and totally addictive!

Prep Time15

Cook Time1

Cooling Time1 30

Total Time2 45

Course: Dessert

Cuisine: American

Servings:

Calories: 424kcal

Author: Stefani

Ingredients

2 1/3 cups all-purpose flour
1 1/2 cup sugar
2/3 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup vegetable oil
1/2 cup unsalted butter melted
6 tablespoons whiskey
3/4 cup water
1/2 cup whiskey sauce

US Customary - Metric

Instructions

Preheat oven to 310 F.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
2 1/3 cups all-purpose flour, 1 1/2 cup sugar, 2/3 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon salt
Mix in eggs, sour cream, vanilla, oil, and melted butter.
2 large eggs, 3/4 cup sour cream, 1 teaspoon vanilla extract, 1/2 cup vegetable oil, 1/2 cup unsalted butter
Mix in whiskey and water.
6 tablespoons whiskey, 3/4 cup water
Grease a 10" Bundt pan and dust liberally with flour. (You can also add a little cocoa powder for flavor when dusting the pan.)
Pour batter into the pan and bake for one hour or until a toothpick comes out clean.
Cool on the counter for 10 minutes and then invert onto a cooling rack,
Once completely cool (about 1.5 hours), top the cake with whiskey sauce.
1/2 cup whiskey sauce
Store at room temperature for up to 4 days.

Video

Notes

You can substitute the sour cream for yogurt.

If you want to leave off the whiskey in the cake, you can replace it with water and use a caramel sauce instead of the whiskey sauce.

If you plan to freeze the cake for later, don't add the whiskey sauce. Freeze it in an airtight container, then bring to room temperature and add the sauce before serving.

Nutrition