Skip to main content

Whiskey Chocolate Cake


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!










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)

    Method
    1. Sift the flour with the baking soda, set aside.
    2. Melt the chocolate in a double boiler, set aside.
    3. 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.
    4. 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.
    5. 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).
    6. Pour the batter into a greased and flour dusted 10 cup Bundt pan.
    7. Bake in a preheated oven @ 180 deg C for 1 hour and test with a skewer till it comes out clean.
    8. Cool cake in pan for about 20 mins. before unmoulding and letting it cool completely on a wire rack.
    9. Dust with icing sugar before serving.





    I'm linking this post to Bake Along 3rd Anniversary, hosted by
    Joyce from  Kitchen Flavours,  Lena from  Frozen Wings  and  Zoe from  Bake for Happy Kids.



Labels:

Comments

  1. kitchen flavoursMay 12, 2014 at 1:03 PM

    Hi Cheah,
    Such a lovely chocolaty boozy cake! All one cup of Whiskey! Wow, I already feel "drunk", but in a delicious way! Haha!
    Glad that you could bake along with us!
    The next one is a lemon bread, want to take up the challenge? hehe! :)

    ReplyDelete
    Replies
    1. Sokehah cheahMay 12, 2014 at 2:57 PM

      Thanks for the sweet comment. Lemon bread .... will need to check it out. TQ!

      Delete
  2. KimmyMay 12, 2014 at 3:13 PM

    Hi Soke Hah, I don't drink but do have several bottles of brandy, whiskey, rum etc in the house. Now I can try this lovely chocolate cake with liquor. Must be nice as liquor chocolates are my favourite what more if I can find it in the cake. BTW, I like your cake mould too.

    ReplyDelete
    Replies
    1. Sokehah cheahMay 13, 2014 at 12:26 AM

      This choco cake will pair well with the liquor that you mentioned. Thanks, this mould is my latest addition :)

      Delete
  3. ann lowMay 12, 2014 at 4:28 PM

    Hi Cheah, I've never tried whisky cake before but this sounds so delicious! I hope I won't get 'drunk' too :D

    ReplyDelete
    Replies
    1. Sokehah cheahMay 13, 2014 at 12:27 AM

      You won't get drunk, because the alcohol had already evaporated in the baking process!

      Delete
  4. ICook4FunMay 13, 2014 at 12:46 AM

    The cake look so sinful and chocolaty. I don't mind having a slice or two with my morning coffee now. I can imagine the fragrant of whiskey and chocolate together. I never bake with whiskey either :)

    ReplyDelete
    Replies
    1. Sokehah cheahMay 14, 2014 at 11:50 AM

      Maybe you should try this recipe and see whether you like it, Gert!

      Delete
  5. ~ Nee ~May 13, 2014 at 2:52 AM

    Hi Cheah , that cake is almost to gorgeous to cut ... I said almost . I bookmark this for later . Thanks for sharing :)

    ReplyDelete
    Replies
    1. Sokehah cheahMay 14, 2014 at 11:51 AM

      Yes, it took me quite a while to put my knife into the cake :)

      Delete
  6. chow and chatterMay 13, 2014 at 5:30 AM

    love the idea of whiskey in a cake

    ReplyDelete
    Replies
    1. Sokehah cheahMay 14, 2014 at 11:52 AM

      I was intrigued by the idea of using Whiskey! No regrets!

      Delete
  7. Lite Home BakeMay 13, 2014 at 9:33 AM

    Your cake is so pretty, the chocolate whisky combo sounds delicious!

    ReplyDelete
  8. Jessie-CookingMomentsMay 13, 2014 at 10:24 AM

    Cheah, the de-molding job was done so beautifully. I thought you used a silicone pan to bake but in fact, you used a normal bundt pan. The shape is beautiful & the cake is indeed very moist & look delicious!

    ReplyDelete
    Replies
    1. Sokehah cheahMay 14, 2014 at 11:53 AM

      Thank you,Jessie. I made sure I greased every corner of it and flour dusted it as well.

      Delete
  9. Angie's RecipesMay 13, 2014 at 11:00 AM

    1 cup of Black Label!!! The cake must have tasted amazing! Beautiful baking pan, Cheah.

    ReplyDelete
    Replies
    1. Sokehah cheahMay 14, 2014 at 7:42 AM

      It tasted good but with only a slight hint of alcohol. Yes, I like the pan too.

      Delete
  10. Angie's RecipesMay 13, 2014 at 11:05 AM

    p.s Cheah, are you sure that you used 16oz of flour (1oz is about 30 grams?) ? Because the original recipe calls for 2 cups, that's about 240 grams.

    ReplyDelete
    Replies
    1. Sokehah cheahMay 14, 2014 at 7:46 AM

      Thanks for the alert, Angie. Should be 8 ounces because 1 cup is approx. 4 ounces, got mixed up with sugar when typing out the recipe. Will edit, thanks once again.

      Delete
  11. ZoeMay 13, 2014 at 12:22 PM

    Hi Cheah,

    A little booze is always good for all kind of celebrations... I like your chocolate cake with whiskey. A nice warming treat for my heart and tummy :D

    Zoe

    ReplyDelete
    Replies
    1. Sokehah cheahMay 14, 2014 at 11:55 AM

      Ha,ha, warming treat for your heart and tummy..... think it's getting chilly in Melbourne, here, it's hot,hot,hot!

      Delete
  12. PHMay 13, 2014 at 3:20 PM

    Hi Cheah! I am very sure this is a cake I cannot refuse! And I love your cake pan :)

    ReplyDelete
    Replies
    1. Sokehah cheahMay 14, 2014 at 11:58 AM

      Thank you....ya, I love the pan too. When I saw it on offer, I grabbed it without much hesitation!

      Delete
  13. Medeja- CranberryJamMay 13, 2014 at 5:33 PM

    Yummy! This cake I will definitely have to try!

    ReplyDelete
  14. Baking DiaryMay 13, 2014 at 11:16 PM

    looks so moist and delicious, I love the fine crumbs too!

    ReplyDelete
  15. lenaMay 14, 2014 at 11:11 PM

    hi cheah, what a pretty cake! and a nice bundt cake tin too...you must have a huge collection of bundt tins! wow..1 cup of black label..this will make a very nice cake for special occasions too! thanks for joining our bake along, happy to have you as part of our anniversary theme bake along!

    ReplyDelete
  16. Baking SecretsMay 15, 2014 at 7:34 PM

    Looks so great!!! Would love a piece of it right now :)

    ReplyDelete
  17. sneezlesOctober 29, 2016 at 5:02 AM

    The cake sounds gorgeous and hope to make it for a Christmas party. I would love to know who makes the pan as I have an obsession when it comes to Bundt pans.

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 29, 2016 at 4:50 PM

      I bought the pan from K-mart, Rockingham, Perth a few years back.

      Delete
  18. LauraOctober 29, 2016 at 8:47 AM

    I am in love with the pan (the cake sounds great too!)--can I ask where you got it or who makes it?

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 29, 2016 at 4:56 PM

      Hi Laura, I'm fond of bundt pans too. I bought this pan from K-mart, Rockingham, Perth

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe