Whisky Truffle Cake

We start with 3 layers of moist chocolate sponge, soaked with red wine (or orange juice) and a slpash of whiskey for good measure. Now we spread a generous helping of raspberry or apricot jam on the sponge layers to add some fruitiness and to keep them moist. Just like we would do with a Sacher Torte! 

Ad then we add the whisky ganache! I infuse the cream with some orange zest and espresso powder before adding the chopped chocolate to it! This step takes this whisky truffle cake to the next level! 

The recipe makes on 9 inch cake. What you see in the picture is a 18 cm version of the same recipe for which I just halved the recipe.

The Whisky Truffle Cake is very rich and a little piece is enough to satisfy the strongest chocolate cravings!

For the dough
150 g Chocolate, 70 % 
6 Eggs
1 Pinch of salt
200g Sugar
130 g butter at room temperature
2 Tl Vanilla essence
130 g flour

For the filling
400 ml Cream
300 g Dark chocolate 70 % 
200 g milk chocolate
Zest of 1 Orange
2 tsp instant espresso powder
150 ml Whisky
50 g Coconut oil or crisco
120 g butter
200 ml red wine (or orange juice) mixed with
50 g powdered sugar

1 Medium jar of apricot or raspberry jam

For the dough

Melt the chocolate over a baine marie and let cool slightly. Preheat the oven to 180 Celcius and prepare a 26 cm springform pan. Separate the eggs and beat egg whites with 150 g of sugar until stiff. Cream Butter with the remaining sugar until fluffy and add the yolks one by one. On low speed slowly add the melted chocolate and the vanilla. Now add the egg whites and the sifted flour and fold everthing together with a spatula or wooden spoon. Be careful and don’t stir but fold the dough cutting through the middle and round the outside of the bowl.  Stop when there’s only a few little specks of flour left. Pour the dough into the mold and bake for about 45 to 50 minutes. Let cool completely and cut into 3 layers. 
Heat up the cream and add espresso and orange zest. Melt the coconut oil or crisco in a small bowl in the microwave. Chop the chocolate and melt in hot cream. Slowly add 100 ml of whisky to the chocolate and stir.Beat the butter and add the coconut oil. Now slowly add the butter mix spoon by spoon to the chocolate and stir to combine. Cool the whisky ganache filling until spreadable. .
Use the rest of the whisky and the red wine (or orange juice instead of wine) to soak the sponge layers generously!  

Now we assemble the whisky truffle cake. Take your bottom layer, spread some jam on top and add 1/4 of the ganache. Use a spatula to distribute and top with another layer of cake. Repeat with the next 2 layers and save some ganache for the sides of the cake.

Cover the whole cake with the leftover ganache and let sit in the fridge for about 3 hours or over night. Take it out of the fridge 30 minutes before serving to let it warm up a bit.  This cake gets better and better so don’t hesitate to prepare it a couple of days in advance! I store leftover pieces of this whisky truffle cake in a plastic container where it gets even moister! 

You will fall in love with this decadent chocolate bomb! Trust me!