Dark Chocolate & Whisky Cake
Servings Prep Time
8Slices 15minutes
Cook Time
Servings Prep Time
8Slices 15minutes
Cook Time
Chocolate Ganache Topping
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