chocolate cake with whiskey caramel buttercream and dark chocolate ganache frosting - Pass the Cooki

Name: chocolate cake with whiskey caramel buttercream and dark chocolate ganache frosting - Pass the Cooki
Ingredients: 2 ¼ cups flour; 2 ¼ cups sugar; 1 cup + 2 tablespoons unsweetened dark cocoa powder; 2 ¼ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 ½ teaspoons salt; ¼ cup + 2 tablespoons vegetable oil; 1 cup + 2 tablespoons milk; 1 cup + 2 tablespoons brewed coffee; 3 eggs, at room temperature; 1 tablespoon vanilla extract; 2/3 cup heavy cream; 1 cup sugar; 7 tablespoons cold butter, cut into tablespoons; ½ teaspoon sea salt; 2 -4 tablespoons whiskey or bourbon (depending on how strong of a flavor you want), optional; ¾ cup + 1 ½ tablespoons sugar; 4 egg whites; 1 ½ cups (3 sticks) butter, at room temperature; ½ cup whiskey caramel (recipe above); 12 ounces (2 cups) good quality dark or bittersweet chocolate, finely chopped; ¼ cup unsweetened dark cocoa powder; ¼ cup boiling water; 1 cup (2 sticks) + 2 tablespoons unsalted butter, at room temperature; 1/3 cup + 1 tablespoon powdered sugar; pinch of sea salt (omit if using salted butter)

www.passthecookies.com

Chocolate cake with whiskey caramel buttercream frosting and chocolate ganache frosting is one of the best cakes I have ever made. You won't regret it.

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Ingredients

2 ¼ cups flour
2 ¼ cups sugar
1 cup + 2 tablespoons unsweetened dark cocoa powder
2 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons salt
¼ cup + 2 tablespoons vegetable oil
1 cup + 2 tablespoons milk
1 cup + 2 tablespoons brewed coffee
3 eggs, at room temperature
1 tablespoon vanilla extract
2/3 cup heavy cream
1 cup sugar
7 tablespoons cold butter, cut into tablespoons
½ teaspoon sea salt
2 -4 tablespoons whiskey or bourbon (depending on how strong of a flavor you want), optional
¾ cup + 1 ½ tablespoons sugar
4 egg whites
1 ½ cups (3 sticks) butter, at room temperature
½ cup whiskey caramel (recipe above)
12 ounces (2 cups) good quality dark or bittersweet chocolate, finely chopped
¼ cup unsweetened dark cocoa powder
¼ cup boiling water
1 cup (2 sticks) + 2 tablespoons unsalted butter, at room temperature
1/3 cup + 1 tablespoon powdered sugar
pinch of sea salt (omit if using salted butter)