Chocolate Scotch Whiskey Cake

Chocolate Scotch Whiskey Cake

12
MARBALET 46

"Made with German's sweet chocolate, raisins, whiskey and almonds. Best if made a day in advance, and it gets better the longer it sits."

Ingredients

servings 366 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, combine raisins and scotch whiskey and set aside. Cut a round of parchment paper the size of the bottom of the cake pan. Butter the sides of the pan and one side of the paper. Then lay the paper, butter side up, in the pan and dust thoroughly with flour.
  2. Place 7 ounces chocolate in the top of a double boiler with 3 tablespoons of water. Stir until melted and smooth. Remove from heat and stir in 1/2 cup butter in small pieces. In a large bowl, beat the egg yolks with the sugar until the mixture is a pale creamy yellow. Combine with the chocolate mixture. In a small bowl, combine the flour and the ground almonds and add to the batter. Stir in the raisins and whiskey.
  3. In a clean large bowl, whip the egg whites with a pinch of salt until they are stiff but not dry. Stir a third of the egg whites into the chocolate mixture to lighten it, then fold all back into the remaining egg whites. Pour the cake mixture into the pan.
  4. Bake at 375 degrees F (190 degrees C) for 20 minutes. The outside should be firm, but the center should remain moist. Let the cake sit for 10 minutes in the pan, then unmold it on a cake rack and let it cool for a few hours or overnight. Peel off the paper before icing it.
  5. To make the frosting: Melt 3 ounces chocolate in the top of a double boiler. Stir in the confectioners sugar and then 3 tablespoons butter a little at a time. Blend well and spread immediately on the cake. Allow icing to set for about half an hour before serving the cake.
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Reviews

12
  1. 13 Ratings

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DELICIOUS!!! I'm glad I made this cake for my whiskey loving guy...I made a couple of changes: I didnt grind the almonds quite as finely as I was supposed to, I left out the raisins, I added a s...

Formidable! I think the origin of the chocolate squares is not as important as the percent of cacao in them. Could be German or other as long as it is high. I used chocolate with 64% cacao. Ther...

This cake is absolutely the best! It has a rich chocolate torte-like flavor. I've been told it tastes like it came from a professional bakery. The only thing I do different is that I don't ad...

My boss had requested a birthday cake combining her favorite flavors - chocolate and Scotch! An internet forum query yielded this recipe. It was a total hit. She ate two pieces (usually only...

Wow, rich, soft, yummy. Suggestion: DO use parchment or your cake will fall apart coming out of the pan! I also added hazelnuts as well as raisins, still superb. I found it took a bit longer tha...

I drastically reduced the amount of raisins & used regular chocolate chips instead of the German Chocolate. I loved the drizzle over this superbly moist cake (it wowed everyone!)

Fan-flipp'n-tastic! Even with all my efforts to ruin it. I made the cake on Monday night, took it to work tuesday left it in the work fridge all day and forgot to pick it up before driving to ...

The raisins and almonds were at bit weird in this cake. Made it again without them and every enjoyed it much more. My rating is for the recipe as published without the raisins and almonds I woul...

I can't get enough of this cake!! I love whiskey and chocolate, so I thought I'd give this a try. Easy to make, too. I made it for a small gathering and not a crumb was left! Thanks so much ...