It's hard to improve on a recipe as great as Melissa Clark's Chocolate Whiskey Cake, but that didn't stop us from trying. The result of our efforts—a rich cake with an added depth of flavor from the whiskey, dark chocolate ganache and our Pure Flake Finishing Sea Salt. You can find the original recipe here with our ganache instructions below.
*The Limited Release Uncle Nearest Whiskey Salt is no longer available. Please substitute for Jacobsen Salt Co. Pure Flake Finishing Sea Salt.
For the cake: find recipe here.
DARK CHOCOLATE GANACHE
- 8 ounces dark chocolate (65-70%), chopped
- 1 cup heavy cream
- Jacobsen Salt Co. Pure Flake Sea Salt, for finishing
If making the Chocolate Whiskey Cake, bake according to recipe and let cool completely.
To make ganache, heat heavy cream in a small sauce pan until just boiling and remove from heat. Add chopped dark chocolate and let sit for a minute or two until melted. Whisk chocolate and cream until smooth and let cool slightly before pouring over cake. Once ganache has set, sprinkle with Pure Flake Sea Salt to taste.