The first recipe to go viral from Stress Baking turned into a boozy, chocolate poke cake! Rich chocolate cola cake is filled with a whiskey chocolate ganache and topped with a creamy whiskey buttercream frosting.
Preheat oven to 350°F and spray a 9x13 baking dish with nonstick spray. Set aside.
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.
12 ounces Coke, 1/2 cup unsalted butter, 1 cup unsweetened cocoa powder, 1 cup granulated sugar, 1/2 cup dark brown sugar
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, lightly beat egg. Add cooled cocoa mixture and stir to combine. Add flour mixture and stir until just combined.
2 eggs
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.
1/2 ounce whiskey
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.
Let cool a bit more while you prepare the chocolate whiskey ganache.
Chocolate Whiskey Ganache
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.
14 ounces sweetened condensed milk, 1 cup semisweet or dark chocolate chips
Whisk in the whiskey until completely combined.
2 ounces whiskey
Pour and spread the whiskey glaze over the cake and then let cool completely before frosting.
Frosting
In a large bowl, beat butter with an electric mixer for 2 minutes or until light and fluffy.
6 Tablespoons unsalted butter
Slowly add the powdered sugar, a few tablespoons at a time.
3 cups confectioners’ sugar (powdered sugar)
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.*
1 1/2 ounces whiskey, 1 teaspoon pure vanilla extract, Pinch salt
Use a spatula to spread the frosting over the top of the cake. Slice into 24 pieces, serve and enjoy!
Notes
Frosting Note: You can also omit the vanilla extract if you want it to be more whiskey-y.