Chocolate Coke Cake

1. Preheat oven to 350°F and spray a 9×13 baking dish with nonstick spray (aff link). Set aside.
2. In a medium saucepan, combine Coke and butter and bring to a simmer over medium heat. Add cocoa powder, sugar, brown sugar and whisk until sugars are dissolved and mixture is smooth. Set aside to cool for 15 minutes or so.
3. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
4. In a large bowl, lightly beat egg. Add cooled cocoa mixture and stir to combine. Add flour mixture and stir until just combined.
5. Pour batter into prepared baking dish and bake for 22-25 minutes, or until a toothpick stuck in the center comes out with only a moist crumb. Brush the top of the cake with 1 Tablespoon whiskey. Let cool for at least 10 minutes.
6. Using the end of a spatula or a similar sized round stick, poke holes all over the cake going about 3/4 of the way to the bottom.
7. Let cool a bit more while you prepare the chocolate whiskey ganache.

Chocolate Whiskey Ganache

1. In a small saucepan, combine chocolate chips and sweetened condensed milk and whisk over low heat until chocolate is melted and mixture is completely combined and smooth.
2. Whisk in the whiskey until completely combined.
3. Pour and spread the whiskey glaze over the cake and then let cool completely before frosting.

Frosting

1. In a large bowl, beat butter with an electric mixer for 2 minutes or until light and fluffy.
2. Slowly add the powdered sugar, a few tablespoons at a time.
3. Once you’ve used about half your powdered sugar, add 1 Tablespoon whiskey and then mix again. This will thin it out a bit, allowing you to continue mixing in the remaining sugar. Continue to add a 1 Tablespoon of whiskey at a time and mix until you’ve used all the sugar and whiskey. Add vanilla and salt and give it one last mix.*
4. Use a spatula to spread the frosting over the top of the cake. Slice into 24 pieces, serve and enjoy!