Every Scottish baker has their own recipe for chocolate cake and this one incorporates whisky, which complements the flavour of the chocolate. Chocolate Whisky Cake is taken from the Around Britain Cookbook.
Preheat the oven to 190°C/375°F/Gas 5 and grease and line two 20cm (8in) Victoria sandwich cake tins. In a heatproof bowl, break 50g (2oz) of the chocolate, and place over a pan of gently simmering water to melt.
In another bowl, beat together the butter and brown sugar until pale. Beat in the melted chocolate and mashed potato.
Gradually beat in the eggs, adding a little of the flour with each. Sift the remaining flour and salt into the mixture and add the milk. Gently fold together until well combined.
Divide the mixture equally between the prepared tins and smooth over the tops. Bake for about 25 minutes until risen and springy-firm to the touch. Turn onto wire racks to cool completely.
Melt the remaining chocolate as above and cool for 10 minutes. Add the cream, the icing sugar and the whisky. Carefully whisk together until thick and creamy. Spread the jam over one half of the cake and then spread half the chocolate cream on top. Sandwich together with the other half. Spread the remaining chocolate cream on top. Decorate with fresh raspberries before serving.
• If whisky isn’t your preferred tipple, dark rum or brandy also works well with chocolate, or replace with orange juice for a non-alcoholic version. If you have any cake left, it is best stored in a sealed container, but allow to stand at room temperature before serving. • Freeze without icing and filling. Allow the sponges to cool and then wrap well in cling film and foil. Freeze for up to three months. Allow to thaw at room temperature before filling and icing.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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