I've baked cakes with alcohol such as Brandy, Beer, Cointreau, Kahlua and Stout but have never tried one with Whiskey until my trip to Scotland and tasted the Whiskey cake at the Glenfiddich distillery cafetaria. Upon my return I googled for various recipes using Whiskey and stumbled upon a recipe from simplyrecipes.com and was convinced that I must try out their Chocolate Bourbon Cake. True to the comments from their readers this is indeed a moist and chocolately cake ...... absolutely delicious with a mild hint of Whiskey!
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Recipe for Whiskey Chocolate Cake (adapted from 'here' with slight modifications)
- Ingredients
- 8 oz butter
- 8 oz plain flour
- 5 oz dark chocolate
- 3 Tbsp coffee powde
- 2 Tbsp cocoa powder
- 1 cup Whiskey (I used Black Label)
- 1/8 tsp salt (reduced from 1/2 tsp)
- 9 oz caster sugar (reduced from 2 cups)
- 3 eggs
- 1 Tbsp vanilla
- 1 tsp baking soda
- Icing sugar for dusting (optional)
- Sift the flour with the baking soda, set aside.
- Melt the chocolate in a double boiler, set aside.
- Put coffee and cocoa powder in a 2 cup measuring cup. Add hot water to come up to 1 cup, mix till the two powders dissolve, stir in the Whiskey and salt, let cool.
- Beat buter and sugar till fluffy, add in eggs one at a time beating well after each addition. Add in vanilla and melted chocolate, scrapping down the sides of the mixing bowl.
- On low speed, add in 1/3 cup of the coffee Whiskey mixture, then beat in half the sifted flour. Repeat, ending with the Whiskey mixture. (I did this by hand).
- Pour the batter into a greased and flour dusted 10 cup Bundt pan.
- Bake in a preheated oven @ 180 deg C for 1 hour and test with a skewer till it comes out clean.
- Cool cake in pan for about 20 mins. before unmoulding and letting it cool completely on a wire rack.
- Dust with icing sugar before serving.
Method
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