Chocolate whisky bundt cake

Chocolate whisky bundt cake

Bundt cake al whiskey e cioccolato

By
From
The Italian Baker
Serves
8-10

My partner in life is a Scotch whisky lover and chocolate fanatic, and I cherish those winter nights in front of the fireplace drinking whisky together while he smokes a cigar. It’s the best way to end a long day at work for me.

For this recipe I have used a classic after dinner malt whisky matured in fresh sherry casks, but you can choose whatever you like. The alcohol evaporates in the cooking process, but leaves behind its incredible aromas.

This cake is for you M, with all my love.

Ingredients

Quantity Ingredient
230g butter, at room temperature,plus extra for greasing
105g good-quality cocoa powder, plus extra for dusting
120ml scotch whisky
400g caster sugar
280g plain flour
1 1/4 teaspoons bicarbonate of soda
1 teaspoon salt
2 eggs
1 teaspoon vanilla paste or extract
icing sugar, for dusting

Method

  1. Preheat the oven to 160°C. Butter a bundt tin generously, making sure you coat the entire insides of the tin, then dust with cocoa powder.
  2. Pour the whisky into a pan set over a medium heat, add the butter and cocoa powder and whisk, using a balloon whisk, until the butter is melted. Remove from the heat, add the sugar and stir until dissolved. Transfer to a large bowl so that it cools down more quickly.
  3. Sift the flour, bicarbonate of soda and salt into a separate bowl and set aside.
  4. Put the eggs and vanilla into the bowl of stand mixer, or a mixing bowl and use electric hand-held beaters, and beat for about 3 minutes. Add the cooled whisky and chocolate mixture and beat on a low speed until combined. Add the flour mixture and beat until incorporated. Pour the mixture into the prepared tin and bake for 40–50 minutes until a skewer inserted in the bundt comes out clean.
  5. Leave the cake to cool completely in the tin before inverting on to a plate. Lightly dust with icing sugar, and serve with a dollop of whipped cream.
Tags:
baking
cakes
biscuits
Italian
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