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Decadent Chocolate Whiskey Bundt Cake Recipe with Easy Ganache Frosting

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A rich, moist chocolate bundt cake infused with Irish whiskey and topped with a silky ganache frosting, perfect for celebrations and grown-up dessert lovers.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • ¾ cup (65g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240ml) buttermilk (or whole milk plus 1 tablespoon lemon juice as substitute)
  • 2 teaspoons pure vanilla extract
  • ¼ cup (60ml) Irish whiskey (e.g., Jameson)
  • ¾ cup (180ml) heavy cream
  • 8 ounces (225g) bittersweet chocolate chips or chopped chocolate bar
  • 2 tablespoons (28g) unsalted butter, softened (optional for extra shine)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan generously with butter or nonstick spray and dust lightly with cocoa powder. Set aside.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. In a separate bowl, combine buttermilk and Irish whiskey. Add the wet and dry ingredients alternately to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.
  6. Pour batter evenly into prepared bundt pan and smooth the top with a spatula.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the thickest part comes out with a few moist crumbs. Start checking at 50 minutes.
  8. Cool cake in the pan on a wire rack for 15 minutes. Carefully invert onto the rack and cool completely before frosting.
  9. To make ganache, heat heavy cream in a small saucepan over medium heat just until it begins to simmer (do not boil). Remove from heat and pour over bittersweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth.
  10. Stir in softened butter for extra gloss (optional).
  11. Pour ganache over cooled bundt cake, letting it drip down the sides naturally. Smooth with a spatula if needed.
  12. Allow ganache to set for at least 30 minutes before slicing.

Notes

If batter is too thick, add a tablespoon of milk to loosen. Avoid opening oven door frequently to prevent bundt collapse. For dairy-free ganache, substitute heavy cream with full-fat coconut milk and butter with coconut oil. Use coconut sugar for a caramel note or almond flour for gluten-free version (texture will differ).

Nutrition

Keywords: chocolate bundt cake, whiskey cake, ganache frosting, easy chocolate cake, adult dessert, celebration cake, moist chocolate cake

Find it online: https://islatable.com/decadent-chocolate-whiskey-bundt-cake-recipe-with-easy-ganache-frosting/