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a whisky chocolate truffle cake on a cake stand with one piece removed topped with red currants

Whisky Chocolate Birthday Cake

This Whisky Chocolate Birthday Cake is out of this world. A decadent orange-infused whisky ganache sandwiched between 3 layers of moist chocolate sponge!  Serve it with fresh berries on top! 

Course Dessert
Cuisine German
Keyword whisky cake, whisky chocolate cake
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 12
Calories 290 kcal

Ingredients

Chocolate Sponge

  • 150 g dark chocolate 70% – 5.3 oz
  • 6 eggs separated
  • 1 pinch salt
  • 200 g sugar – 1 cup
  • 130 g butter room temp – ½ cup + 1 tbsp
  • 2 tsp vanilla extract
  • 130 g flour – 1 cup

Whisky Ganache Filling

  • 400 ml heavy cream – 1 ¾ cups
  • 300 g dark chocolate 70% – 10.5 oz
  • 200 g milk chocolate – 7 oz
  • Zest of 1 orange
  • 2 tsp instant espresso powder
  • 150 ml whisky – ⅔ cup
  • 50 g coconut oil or Crisco – 3 ½ tbsp
  • 120 g butter – ½ cup
  • 200 ml red wine OR orange juice – ¾ cup + 1 tbsp
  • 50 g powdered sugar – ½ cup
  • 1 medium jar apricot or raspberry jam about 300 g / 1 cup

Instructions

Make the Chocolate Sponge

  1. Preheat oven to 180°C (350°F). Line a 9-inch (26 cm) springform pan.
  2. Melt the chocolate over a bain-marie. Let cool slightly.
  3. Beat egg whites with salt and 150 g (¾ cup) sugar until stiff peaks form.
  4. Cream butter with remaining sugar until fluffy. Add egg yolks one at a time.
  5. On low speed, add melted chocolate and vanilla.
  6. Fold in whipped egg whites and sifted flour gently using a spatula. Do not stir — fold carefully until just combined.
  7. Pour into pan and bake 45–50 minutes. Cool completely.
  8. Slice into three even layers.

Make the Whisky Ganache

  1. Heat cream with orange zest and espresso powder until hot (not boiling).
  2. Melt coconut oil separately.
  3. Chop both chocolates and pour hot cream over them. Let sit 1 minute, then stir until smooth.
  4. Slowly stir in 100 ml (about 7 tbsp) whisky.
  5. Beat butter and mix in melted coconut oil. Add this mixture spoon by spoon into the ganache while stirring.
  6. Let cool until spreadable.

Prepare Soaking Syrup

  1. Mix red wine (or orange juice) with powdered sugar and remaining whisky.
  2. Generously brush each sponge layer with this mixture.

Assembly

  1. Place first sponge layer on cake stand.
  2. Spread a thin layer of jam.
  3. Add about ¼ of the ganache.
  4. Repeat with remaining layers.
  5. Use remaining ganache to coat the sides and top.
  6. Refrigerate at least 3 hours or overnight.
  7. Let sit at room temperature 30 minutes before serving.