Who doesn’t love a slice of a sinfully rich and decadent chocolate cake? Imagine its moist and velvety texture sliding in your mouth, and slowly melting away- with your tongue left begging for more of its addictive morsels back into your mouth. Every mouthful accompanied by its silky smooth and creamy ganache frosting, now that is what I call Nirvana. Each spoonful gets your eyes-rolling backwards, releasing little moans of pleasure. A mini-burst-of-an-orgasm in the mouth. Far-fetched? A little. But wouldn’t you agree with me? I got the right cake recipe to turn all the right buttons in you!
I have come across many chocolate cakes that uses Bourbons, Guinness and Rums but only few that uses Whiskeys. Usually spiced with some cloves or some other spices. My single-malt whiskey kept coo-ing at me from afar melancholicly as I always never bothered to open it up. Well, today is the day I’m making use of my Glengrant Whiskey- a Single Malt Scotch. Another twist in the recipe is that, I use coconut oil instead of the normal vegetable oils or butters.
A word of advice, prepare the Ganache Frosting first, even better one day ahead.
Enjoy Baking! Wishing all my Noshie Grubbers A Very Blessed and Prosperous New Year!!!
Hope we achieve our resolutions together happily! Cheers!
How To Make Whiskey Chocolate CakePrint This
- 2 Large Eggs - Double A Size
- 1 and a 1/2 cups of Brown Sugar
- 1/2 cup of Coconut Oil
- 1 cup of Sour Cream or Greek Yoghurt
- 2 tsp Vanilla Essence
- 1 cup of Cocoa Powder
- 1/2 cup of Coffee- ( mix half cup of hot water with 1 1/2 tbsp Instant Coffee)
- 1/2 cup of Glengrant's Single Malt Scotch Whiskey
- 2 cups of Rose Flour
- 1 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 1/2 cup of Semi-Sweet Chocolate Chips
- 1/2 cup of roughly chopped Chocolate- for Garnish
- For Ganache Frosting
- 1 cup of Semi-Sweet Chocolate Chips
- 1 cup Heavy Cream
- 3 tbsp The very same Glengrant Single Malt Whiskey
- 1 tsp Vanilla Essence
- 1/4 tsp salt
- Preheat the oven at 180 degree Celsius or 356 Fahrenheit for ten minutes.
- Line a 9 inch spring-form cake pan with parchment paper.
- In a dry bowl sift in together the rose flour, baking soda, baking powder and salt. To make sure they are evenly combined, sift for three or four times.
- In another bowl mix the coffee and the whiskey with the cocoa powder. Make sure that the cocoa powder dissolves completely without any lumps.
- In a bigger bowl whisk and whip the eggs together with the sour cream, brown sugar, coconut oil and vanilla essence.
- Next add in the whiskey mixture, and whisk well.
- Fold in the sifted flour, a little at a time, until all the mixture are well combined.
- Lastly add the chocolate chips and fold in, till they are all evenly spread.
- Transfer the cake mixture into the prepared spring-form pan.
- Bake it for 30- 40 minutes, with top and bottom heat.
- Cool it on a wire rack completely before assembling.
The Ganache Frosting
- Using Bain-Marie method, melt the chocolate chips for one minute- until they turn just soft but not completely melted. Make sure that the bowl used for the chocolate chips is large enough- as we are going to stir in the other ingredients in it.
- In another pot, heat the heavy cream for about 2 minutes until it just begins to boil.
- Pour the heated heavy cream over the chocolate chips and let it sit for about 2-3 minutes.
- While at it mix the whiskey, vanilla essence and salt till the salt dissolve.
- Stir the chocolate-heavy cream mixture till it becomes creamy.
- Add in the combined mixture of whiskey, salt and vanilla essence.
- Keep stirring, till all of the ingredients are mixed well.
- Refrigerate the mixture for about 40 minutes or more, I left mine for about 2 hours, while waiting for the cake to cool off. You can always do this one day ahead or an hour before baking the cake. Just let it warm up within few minutes before applying it to the cake.
- Halve the cake cross-section- equally, and make sure the top of the cake is even. Cut of with the serrated knife if it isn’t.
- Spread evenly 1/3 of the ganache frosting on the bottom cake.
- Sandwich the top layer, and make sure it is even.
- Now with the remaining frosting, spread it throughout the cake top and sides.
- Lastly, decorate your cake with the chopped chocolates.
Remember guys to Cook, Snap the picture of the finished product of the recipe that you tried from us, and post it in Instagram with the hashtag #noshandgrub. We will Re-Post it and give you a shout out!