Chocolate Whisky Cake
Reprinted with permission from LOLA’S: A Cake Journey Around the World.
Copyright 2017, Ryland Peters & Small.
Photo: Steve Painter
Tune into the irresistible combo of whisky and chocolate.
The folks at boutique bakery LOLA’S aptly describe this combination of scotch and chocolate as a match made in heaven. The rich layers of cake are topped by dollops of pillowy, lightly sweetened whisky cream—but did you need any convincing beyond “chocolate” and “whisky”?
Ingredients
- 4 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp. baking powder
- 1½ tsp. baking soda
- ½ tsp. kosher salt
- 2 eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup brewed hot coffee
- 1 Tbsp. Scotch whisky
- Tools:3 round cake pans, parchment paper, stand mixer with whisk attachment
- Garnish:dark chocolate shavings
Preparation
Preheat the oven to 350 degrees F. Prepare three 9-inch round, springform cake pans by greasing the insides and lining with parchment paper.
Place the flour, sugar, cocoa, baking powder, baking soda and salt into the bowl of a stand mixer fitted with a whisk attachment (or use a hand-held electric whisk and large mixing bowl) and beat on low speed until blended.
Add the eggs, milk, oil and vanilla and mix at low speed, scraping down the sides of the bowl occasionally, until the mixture is smooth. With the mixer running, gradually add the hot coffee and whisky, mixing at low speed just until combined. The batter will be quite thin.
Divide the batter equally between the prepared pans and bake in the preheated oven for 25-30 minutes or until well-risen and a skewer inserted into the center of the cake comes out clean. Let the cakes cool completely in the pans before turning out.
To make the whisky cream, put 1 Tbsp. instant espresso granules and 3 Tbsp. scotch whisky in a bowl and stir together until completely dissolved. Add to a large mixing bowl with 3 cups heavy cream and 3 Tbsp. light brown sugar. Whisk together for approximately 2 minutes until soft peaks form.
Place one layer of cake onto a serving plate and spread one-third of the whipped cream on top, leaving a ½-inch border. Repeat with the second layer, then put the top layer in place and spread the remaining whipped cream out to the edge. Top with the dark chocolate shavings and serve.