So recently it was one of my closest friend's, whom we lovingly call Lil Dicky, birthdays. Can't say she's entirely fond of that nickname, but that's 1/2 the point of nicknames anyways. In that spirit, here's some Lil' Dicky for you to listen to while reading this post.

This may be one of my favorite cakes I've made so far. I've realized that I am a BIG BIG fan of chocolate whiskey cakes. The coffee and whiskey that you add in tend to cut the sweetness of the coffee perfectly and only leaves a slight whiskey flavoring. It works perfectly! After scouring the internet and Pinterest for recipes, and making myself extremely hungry in the process, I landed on this glorious monstrosity.

I based my recipe of that cake but made a bunch of modifications to make it more "adult-friendly." Enjoy because we sure did!

Chocolate Whiskey Poke Cake


Chocolate Cake

  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup brewed coffee
  • 1/2 cup Jack Daniel's Whiskey
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • Chocolate Filling

  • 1 cup semi-sweet chocolate chips
  • 1 tbsp sugar
  • 1/2 cup heavy cream
  • Whiskey to taste
  • Chocolate Whipped Cream Topping

  • 1 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/4 cup cocoa
  • 1 tsp vanilla extract
  • 1 1/2 cup mini chocolate chips
  • Directions:

    Preheat oven to 350 degrees. Grease and flour a 9 inch cake pan.

    Combine the dry cake ingredients in a large bowl.

    Add eggs, milk, oil, vanilla, and beat on medium speed for 2 minutes. Add coffee and whiskey and mix to combine and pour into the cake pan. Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.

    Poke holes all over the top of the cake with a wooden spoon.

    Chocolate Filling: Melt the chocolate chips in the microwave.