Whiskey Biz Ganache Topped Layer Cake

Gather all ingredients.

Put 4 oz. of white chocolate on a baking tray and place in a 350°F oven for 10 minutes or until the chocolate starts to have a light golden color. Remove from oven, cool, and crush into small pieces in a bowl. Chop 3.5 oz of additional, non-caramelized white chocolate and add to the bowl. Reserve the final ½ oz. of white chocolate as garnish.

Heat the heavy cream to scalding, pour over the chopped chocolate, and let sit until melted. Stir, strain into a bowl to remove any remaining chunks, cover with plastic wrap (sticking it to the top of the mixture), and refrigerate overnight.

To make the cake, mix together the ice cream and flour. Spray a 6” round, 3” deep cake pan with cooking spray. Pour batter into pan and bake at 350°F until a toothpick comes out clean, 40 – 50 mins. Place on a wire cooling rack and cool to room temperature.

Put the caramel sauce into a small bowl and add the WhistlePig PiggyBack Rye. Stir to combine. To assemble the cake, cut the cake into 3 even layers, brush the top of each layer with the whiskey caramel and let soak in. Reserve a small amount to drizzle on top.

Whip the white chocolate ganache until thick and creamy. Do not over whip.

Divide ganache into 3 parts, use 2 parts in between the cake layers, put the 3rd part into a pastry bag with star tip to decorate the top with piped stars to cover. Decorate with chopped ½ oz of white chocolate, and drizzle with the remaining caramel sauce.

Slice, serve, and enjoy!

*Not intended for consumers under 21. Please drink responsibly.