Ingredient: Double Cream

Deliciously Dark Chocolate Eclairs

Deliciously Dark Chocolate Eclairs

Eclairs have graced the table of many an afternoon tea since the late 1850’s! Taking their name and origin from the French; eclair literally translates into ‘lightning’ and I can only think this is because how quick cake lovers eat them once faced with the […]

Rich Chocolate Tart with Chickpea Pastry

Rich Chocolate Tart with Chickpea Pastry

What? Chickpea Pastry, are you crazy? No my fellow chocolate lovers, I am perfectly sane (ish). Chickpea flour is subtly nutty and really is the perfect partner for a rich, decadent dark chocolate filling. It is a bonus that it is also gluten free. This chickpea […]

Dark Chocolate & Whisky Cake

Dark Chocolate & Whisky Cake

Rich, indulgent, alcoholic and very chocolatey! What more could you want from a recipe?

Time, dedication and copious amounts of taste testing have gone into the baking of this cake, well someone had too.

Using the ingredients below will present you with the cake as it should taste, if you choose to use a milk chocolate or ‘heaven forbid’ white chocolate you may well be slapped around the face with a wet chocolate coated kipper.

Take your time and enjoy making this cake, it really is worth it. 

 

Print Recipe
Dark Chocolate & Whisky Cake
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Slices
Ingredients
Chocolate Ganache Topping
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Slices
Ingredients
Chocolate Ganache Topping
Instructions
For your deliciously indulgent cake
  1. Pre heat oven to 350 degrees or 180 celcius and line a 9 inch x 13 inch baking pan
  2. In a large bowl combine egg, sugar, soured cream, oil and vanilla until well blended
  3. Add the cocoa powder, whisky and cold brewed coffee. Mix well until well combined and smooth
  4. Add the flour, baking powder, baking powder and salt and mix well
  5. Add the delicious chocolate chunks and pour into your prepared tin
  6. Bake for 35 - 40 minutes or until a knife comes out clean and free from cake mix. Let it cool, be patient people.
For the glorious ganache
  1. Carefully melt the 70% chocolate over a low heat. Gently does it please.
  2. Heat the cream in a pan over a gentle heat and add the melted chocolate. Stir until combined.
  3. Add the vanilla and whisky and breath in the heady, rich scents
  4. Leave it to cool in a refrigerator until the mixture becomes thick and luscious.
  5. Once the cake has cooled and the ganache has thickened carefully cover the cake, covering as much of it as you can.
  6. Lick the spoon and bowl. Place the cake in the fridge until you are ready to devour.
Recipe Notes

Tip: Serve with a dollop of Creme Fraiche or large cool serving of organic vanilla ice-cream

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