This post may contain affiliate links. Please read our disclosure policy.

Subtlety has never been one of my strongest qualities. Case in point: today’s Chocolate Whiskey Cake. The intensity of the chocolate and booze that’s jammed into this eight-inch, chocolate ganache-topped circle of fudgy euphoria is anything but indirect.

Chocolate Whiskey Cake flourless with fudge frosting and a shamrock decoration on top

I blame my Irish heritage for my inability to understate. A prime example is my inability to whisper.

This “Irish whisper” of mine has followed me into adulthood, where I regularly speak at inappropriate volumes, while believing that I am using normal tones. It’s a work in progress.

If someday you catch me in a restaurant waxing poetically about the dessert (probably these Dark Chocolate Cookies) in an explosive manner typically reserved for campaign speeches, feel free to tell me to pipe down. I’ll probably thank you.

This chocolate whiskey cake is also not known for its subtlety (nor are these Chocolate Meringue Cookies).

A slice of flourless Chocolate Whiskey Cake on a plate with green sprinkles and a shot of Irish whiskey beside it

Flourless chocolate whiskey cake is not a hushed dessert for ladies in white gloves. It’s boisterous, fudgy, decadent, and made for serious chocolate (and whiskey) lovers. (Whiskey lovers will also enjoy this Brownie Pie.)

Topped with a whiskey-infused chocolate ganache is the sort of indulgent dessert that will cause you to lean back in your chair, close your eyes, and utter a three-way combination of, “MMMMMMM,” “YAAAASSSSSS,” and “WHOOOOAAA.”

I’ll let your imagination put that together, but know this: you will not say it in a whisper.

An incredible flourless chocolate whiskey cake cooling in an 8-inch cake pan

How to Make Chocolate Whiskey Cake

This chocolate whiskey cake would be fun and appropriate for St. Patrick’s Day (don’t forget to add a scoop of Whiskey Ice Cream), but it’s wonderful any time you are looking for a rich dessert. It’s silky smooth, truffle-like in flavor and texture, and the whiskey adds a marvelous kick. Did I mention that it’s entirely gluten free too?

The Ingredients

  • Dark Chocolate. Gives the cake a deep heavenly chocolate flavor. PLUS it provides a boost of healthy antioxidants—who says chocolate isn’t healthy? (These One Bowl Brownies are another “healthy” chocolate recipe.)
  • Butter. Enriches the cake with lovely butter flavor and helps the cake rise as it bakes.
  • Sugar. Sweetens the cake and adds moisture.
  • Eggs. Provide lift, richness, and stability to this flourless chocolate cake with whiskey. (This Almond Flour Cake also relies on eggs for lift.)
  • Cocoa Powder. Deepens and intensifies the rich chocolate flavor of this sinful chocolate whiskey cake (and this Chocolate Mug Cake recipe that’s also gluten free).
  • Vanilla. Balances and enhances the chocolate flavors and compliments the whiskey.
  • Chocolate Ganache. Made from a simple combination of melted chocolate, butter, and a little extra Irish whiskey, the topping is rich, decadent, and ultra-fudgy (like this Vegan Chocolate Tart).


Since I added Irish whiskey to the flourless chocolate cake and to the chocolate ganache, I felt it only appropriate to take the Irish reference a step further by adding a sprinkle-shaped shamrock too. It’s super easy to do, even for the least crafty among us (myself included).

  • Click here for a free printable shamrock stencil that you can download and use to make your own shamrock chocolate whiskey cake.
  • Open the link, right-click to save the shamrock image to your desktop, then open it from your desktop.
  • Print it on an 8×11-inch sheet of paper and cut along the black line. 
  • I’ve included the rest of the instructions in the recipe below.
Flourless Chocolate Whiskey Cake topped with homemade ganache and green sprinkles on a cake stand with a shot of Irish whiskey and a slice of flourless whiskey cake on a plate in front

The Directions

  1. Grease and line the bottom of a 9-inch cake pan with parchment paper.
  2. Melt the chocolate in a double boiler on the stovetop until smooth.
  3. Remove from the heat, add the sugar and salt, and mix until smooth.
  4. Beat in the eggs, one at a time.
  5. Sift the cocoa powder into the bowl, then add the vanilla extract and whiskey.
  6. Transfer the batter to the prepared pan and bake.


Do not overbake or the cake will be dry! Bake until a toothpick inserted into the center comes out mostly clean with just a few crumbs clinging to it.

  1. While the cake cools, prepare the ganache.
  2. Spread the warm fudgy ganache over the cooled cake.
  3. Decorate with sprinkles in the shape of a shamrock, if desired.
  4. Slice and serve. ENJOY!


For cleaner slices, I suggest chilling the cake in the refrigerator for several hours before slices. Alternatively, you can dig in right away if you’re okay with a little mess.

A St. Patrick's day cake recipe made with Irish whiskey and no flour topped with green sprinkles and ganache

Tools Used to Make This Recipe

Frequently Asked Questions

Is Whiskey Gluten Free?

Technically, the Celiac Disease Foundation has concluded that whiskey is gluten-free as a result of the distillation process. However, it is worth noting that those who are especially sensitive to gluten may react to whiskeys if they were made with gluten-containing grains.

How to Make Chocolate Whiskey Cake Vegan?

I have not tried making this whiskey cake vegan before so I can’t provide specific directions on how to adapt it to a vegan diet. The eggs are pretty essential to the cake’s texture so, unfortunately, this recipe may not be the best choice for a vegan diet. This Vegan Chocolate Pie may be a better option.

Can I Make this Whiskey Cake Without Alcohol?

Sure. If you would prefer to make this recipe without the whiskey, you may omit it from the recipe and swap it for cooled brewed coffee. It will not make the cake taste like coffee—only intensify the cocoa flavor. (This Flourless Chocolate Torte is another similar recipe made without booze.)

Chocolate Whiskey Cake

5 from 1 vote
An easy flourless chocolate whiskey cake topped with a homemade chocolate ganache. The BEST St. Patrick's Day dessert that's gluten free too!

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes

Servings: 12 slices; makes (1) 9-inch cake


For the whiskey cake:

  • 7 ounces dark chocolate or semisweet chocolate, coarsely chopped*
  • 10 tablespoons unsalted butter (5 ounces) cut into pieces
  • 1/2 cup granulated sugar plus 2 tablespoons
  • 1/4 teaspoon salt
  • 5 large eggs at room temperature
  • 1/2 cup unsweetened cocoa powder plus 2 tablespoons
  • 1 1/2 teaspoons pure vanilla extract
  • 1/3 cup Irish whiskey Jameson is my favorite, although 2 Gingers—what you see in the photos—is also good, and a bit less expensive; if you like, you swap and whiskey, bourbon, or even rum you prefer. To make the cake non-alcoholic, use brewed, cooled coffee

For the whiskey chocolate ganache:

  • 4 ounces dark chocolate or semisweet chocolate, coarsely chopped (about 2/3 cup)
  • 2 tablespoons unsalted butter
  • 1 tablespoon  Irish whiskey see notes in ingredient list above for whiskey brands, or substitute brewed, cooled coffee
  • 1/8 teaspoon kosher salt

If making the shamrock outline:


  • Place a rack in the center of your oven and preheat the oven to 375 degrees F. Grease an 9-inch round cake pan, line the bottom with a circle of parchment paper, then grease again. Set aside.
  • In a large heatproof mixing bowl set over a pan of simmering water (or in a microwave-safe bowl in 15-second bursts), melt together the chocolate and butter. When the chocolate is almost completely melted, remove it from the heat and stir until completely melted and smooth.
  • With a mixer on medium-low, slowly add the sugar and salt and mix until smooth. Mix in each egg, one at a time, combining fully between each addition and stopping to scrape down the sides of the bowl as needed.
  • Sift the cocoa powder into the bowl, then add the vanilla extract and whiskey. Mix on low until well combined. The batter will be thick, smooth, and glossy.
  • Transfer the batter into the prepared pan, smooth the top, and bake for 18-22 minutes, until a toothpick inserted into the center comes out mostly clean with just a few crumbs clinging to it. (Do not overbake or the cake will be dry!)
  • Allow the cake to cool in the pan for 5 minutes, run a butter knife around the edge, then gently invert the cake onto a serving plate.
  • While the cake cools, prepare the chocolate ganache. In a small saucepan or a microwave-safe bowl, melt together the chocolate and butter until just a few pieces of chocolate and butter remain. Remove from the heat, then continue stirring until the two are completely melted and smooth. Stir in the whiskey and salt, then spread over the cooled cake.
  • To make the sprinkle shamrock: While the ganache is still wet, lightly place the shamrock cut out on the cake's surface in the center. With a toothpick or the point of a sharp knife, lightly trace around the shape so that you leave a faint outline in the glaze. Carefully lift off the paper. Fill in with colored sprinkles. 
  • For clean slicing, refrigerate the cake for a few hours. For immediate (messy) slicing, dive in right away.


  • INGREDIENT NOTE: Because this cake has so few ingredients, the quality of chocolate that you choose is ultra important. Be sure to pick a good brand.


Serving: 1sliceCalories: 347kcalCarbohydrates: 23gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 108mgPotassium: 273mgFiber: 4gSugar: 15gVitamin A: 472IUCalcium: 39mgIron: 4mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

More St. Patrick’s Day Dessert Recipes

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

    1. Hi Toni! It’s been a while, so I honestly can’t remember. I love Trader Joe’s pound plus dark chocolate bar, and Lindt is also delicious. I hope you enjoy the cake if you try it!

  1. Oh. My. God. This was AMAZING. As someone with a lot of dietary restrictions, I don’t often get an indulgence like this. Made it last night for family and friends without dietary restrictions and everyone loved it. Every bite is so rich and decadent, and the touch of whiskey gives it such an amazing flavor. Thank you, thank you, thank you for this recipe- I will be making it whenever I can find an excuse to do so!!!5 stars