Whiskey Biz Ganache Topped Layer Cake

Total Yield:
1 6" cake, apx. 6 slices
Whiskey Biz Ganache Topped Layer Cake


  • 1 pint Whiskey Biz Topped ice cream, melted
  • 1 ½ cups self-rising flour
  • 8 oz. white chocolate
  • 8 oz. heavy cream
  • 3 oz. caramel sauce
  • 2 oz. WhistlePig PiggyBack Rye
  1. Step 1

    Gather all ingredients.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

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

  7. Step 7

    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.

  8. Step 8

    Slice, serve, and enjoy!

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

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