This Chocolate Whiskey cake is a mature cake, not something for the kiddies. It’s rich and heavy and not too sweet. And you don’t need a lot of it.

Chocolate Whiskey Cake | Kita Roberts
Some things just aren’t meant to be.

Take this cake for instance… I’ve made it three times now. I have the recipe memorized. Why? Is it that amazingly good? Well, no. It’s good, but not bake me three times in 4 days good. It is apparently the most delicious thing that little mischief monster below can grab from the counter and run around the house with though…

Even from a booby trapped impossible to get to oh my God the dog just walked across the dining room table spot.

Yeah, it’s been that kind of week. But then, when I listen to the stories my friends have about their pups, I pat this cake thief on the head and praise him for not needing yet another bath.

(Ya’ll know how this ends right?)

As for the recipe.This cake is a mature cake, not something for the kiddies, just like these Chocolate Guinness Donuts. And not because it’s heavy in whiskey flavor, but because it’s not terribly sweet. It’s rich and heavy and you don’t need a lot of it. Serve with whiskey whipped cream to add a little punch.

Whiskey cake – puppy approved. Promise.

Chocolate Whiskey Cake | Kita Roberts
If you’ve tried my Chocolate Whiskey Cake recipe, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

For more creative and inspiring cakes, try these out.  They are so good!

Drunken Fig Layer Cake with Salted Honey Butter Frosting

Skillet Apple Upside Down Cake

Irish Dream Cheesecake

Chocolate Whiskey Cake | Kita Roberts
Chocolate Whiskey Cake | Kita Roberts

Chocolate Whiskey Cake

This cake is rich. Perfect without any icing – or maybe with some homemade whipped cream – with coffee or after dinner as dessert.
5 from 1 vote
Print Pin Rate
Author: Kita
1 hour 10 minutes
Serves: 12 slices


  • 1 cup cocoa powder
  • 1 1/2 cups warm water
  • 1 1/2 tsp espresso powder
  • 1/2 cup whiskey
  • 6 ounces unsalted butter - 1 1/2 sticks, cut into 1-inch pieces
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup semisweet chocolate chips
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp ground cloves
  • 3 large eggs - plus one egg white
  • 2 tsp pure vanilla extract


  • Preheat oven to 325 degrees F. Butter a 10 springform pan (if you don’t have one, a regular cake pan will do the job.). Dust the pan with 2 tbsp cocoa powder and set aside.
  • Whisk the flour, baking soda, salt, pepper, and cloves together in a large bowl.
  • In a large saucepan over low heat, stir together the water, 3/4 cup cocoa powder, espresso powder, butter, and whiskey.
  • Whisk until butter is melted and the mixture is smooth, whisk in the sugars. Let Cool 10 minutes.
  • When cooled, whisk in the eggs and vanilla. Gradually add the flour mixture.
  • Lastly, toss the chocolate chips in the same bowl that the flour was just in with 1 tbs cocoa powder and pour into the batter.
  • Pour the batter into the prepared pan and bake for 55 minutes to 1 hour until a toothpick inserted the center comes out clean.
  • Cool on a wire rack.
  • Before serving, dust with the remaining 1 tbs cocoa powder if desired.


Serving: 1g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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  1. haha “puppy approved” – nice! I love the look of this cake – whiskey and sugar are my friend.

  2. Puppy-tested and approved! Must be worth it then 🙂
    With a whole cup of cocoa, plus whisky and chocolate chips this rich cake sounds like it would be right at home on our table. Thank you for sharing!

  3. Where do use the water that is in the ingredients? It is not used in the directions.

    1. Steinmetz, Sharon says:

      Where does the water come in?

  4. Is this cake more on the heavy side like a pound cake or is it relatively light? it looks beautiful in the pictures.

    1. It is a bit on the dense side. I would be sure to serve with some fresh whipped cream and coffee. Thank you 🙂

  5. where does the water go???

  6. Your recipe does not say when to add the water. I made this and added the water just before the flour mixture. I hope it turns out! It’s in the oven now.

  7. It turned out just fine! OMG good and not too sweet! Great recipe!

  8. The cake looks delicious! Thanks so much for sharing! Please be careful with your pup, chocolate is very poisonous to dogs.

    1. Trust me! I was on the phone with the vet a lot that week. Luckily, he has almost completely grown out of the stealing the food from the table stage.

  9. Hey Kita, I will be the 4th person to ask….where does the water go, in ingredient list, but not in the instructions. TIA

    1. hey hey Mimi, thanks for the heads up. the comments slipped through my filter somehow! But I have updated the recipe. The water gets whisked into the cocoa powerder. Cheers

  10. Forgot to take a picture before serving. Wonderful recipe! Will definetly make again. Served it for a small dinner party and my nephew took 1/2 of the cake home. Served with chocolate whiskey whipped cream. Yummy❣️

5 from 1 vote (1 rating without comment)

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