CHOCOLATE WHISKEY CAKE

Ingredients

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CHOCOLATE CAKE

• 15 Grams Chocolate Chips
• 1/4 Cup Cream
• 6 Tablespoons Butter
• 80 Grams Sugar
• 1 Egg
• 80 Grams Flour
• 1/4 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 18 Grams Cocoa Powder
• 1/4 Cup + 1 Tablespoon Milk
• 1/8 Cup Whiskey

WHISKEY CARAMEL

• 1 Cup Sugar
• 1/8 Teaspoon Cream of Tartar
• 1/4 Cup Water (Warm)
• 2/3 Cups Heavy Cream
• 1 Tablespoon Butter
• 2 Tablespoons Whiskey

CHOCOLATE MOUSSE

• 8 oz Bitter-Sweet Chocolate
• 3 Tablespoons Butter
• 3 Tablespoons Whiskey
• 1 Egg Yolk
  • Room Temperature
• 1 Cup Heavy Cream
• 3 Egg Whites
  • Room Temperature
• 2 Tablespoons Sugar

GANACHE

• 8 oz Semi-Sweet Chocolate
• 1 Cup Heavy Cream

Directions

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Prep an 8-inch round pans with nonstick spray and parchment.
Preheat oven to 375 degrees.

CHOCOLATE CAKE

1. Put the chocolate chips in a heatproof bowl.
   
2. Heat the cream in a saucepan and just as it begins to boil, remove from heat and pour over the chocolate chips.
   
3. Let it sit for 5 minutes, whisk until smooth and then set aside to cool.
   
4. Beat the butter on medium-high speed until smooth. Gradually add the sugar and then beat for 5 minutes until pale and smooth.
   
5. Add the eggs and beat until completely incorporated.
   
6. Add the melted chocolate and mix on slow.
   
7. In a small bowl, combine the flour, baking soda, salt and cocoa powder.
   
8. In a separate small bowl, combine the milk and whiskey.
   
9. Alternating between the bowl of flour and the bowl of liquids (in three batches), combine whisking on a slow speed.
   
10. Bake for 25-30 minutes and set aside to cool.

WHISKEY CARAMEL

1. Place sugar and cream of tartar in a saucepan at medium-high heat and then add water. Bring to a boil and then cover and cook for 2-3 minutes.
   
2. Remove cover and continue to boil until the sugar caramelizes, 5-7 minutes.
   
3. Remove from heat and whisk in the cream and butter.
   
4. Return to a low heat and whisk until the sugar has dissolved.
   
5. Allow to cool slightly, stir in the whiskey and allow to cool completely.

CHOCOLATE MOUSSE

1. Put a bowl and whisk in the freezer.
   
2. In a double boiler, melt the bitter-sweet chocolate and butter, stirring until smooth. Add the whiskey and stir until just combined and then remove from heat.
   
3. When the chocolate has cooled, but is still warm, add the egg yolk and stir until just barely incorporated.
   
4. In the chilled bowl, beat the cream on high speed until soft peaks form and then set aside.
   
5. In a separate bowl, beat the egg whites on high speed until soft peaks form, then add the sugar and continue on high speed until stiff peaks have formed.
   
6. In three batches, fold the whipped cream into the chocolate (should be warm still), making sure each addition is fully combined.
   
7. In three batches, fold in the egg whites making sure to fully combine!

ASSEMBLE

1. Line a tin that you will use to build the layers with plastic wrap.
   
2. Once the cake has cooled, put it into the tin and poke holes in the cake to help the caramel soak through.
   
3. Pour the caramel on top of the cake (I reserve a little caramel to decorate the very top), allowing it to soak in.
   
4. Top the cake with the mousse, spreading out the top layer to be completely smooth.
   
5. Cover the top with plastic wrap and put in the refrigerator to set overnight.

GANACHE

1. Chop the chocolate into small pieces and place into a heat proof bowl.
   
2. Heat the cream in a saucepan, bringing it to a simmer.
   
3. Remove from heat and pour over the chopped chocolate.
   
4. Let it sit for 2 minutes and then stir until the chocolate is melted and smooth.
   
5. Let the mixture sit for 10 minutes.

ASSEMBLE

1. Remove the cake from the tin and place on a cooling rack over top of a cookie sheet.
   
2. Cut down the cake to smooth all sides if necessary.
   
3. Pour the ganache over the cake and then top with caramel.
   
4. Put in the fridge for 1 hour to firm before serving.

Notes:
It’s okay to overbake the cake just slightly so that when you soak it with the caramel, it holds together.