Yep, you read that right! Two decadent ingredients, in one glorious cake!
I have been meaning to bake this for a while, but finally got a chance to do so for a friend’s birthday picnic. What better way to celebrate than with a dark, boozy, delicious cake? And friends and family of course 🙂
I used Teeling , but you can use any whiskey or scotch you have around. A slightly sweeter one makes the cake better, in my opinion. I’m not a fan of sweet whiskey, so made use of it in a cake. Win Win!
The whiskey is cooked down a little with the butter and cocoa powder, to help it get assimilated in the batter. I also add some chocolate chips to amp up the chocolatey-ness. Because, why not? The flour also has a hint of clove to make it even more intense.
The cake is moist, but intense and absolutely yum!
Hope you try it soon!
Chocolate and Whiskey Loaf
- 1 cup (120g) all purpose flour (maida)
- 1/4 tsp salt
- 1/8 tsp clove powder
- 3/4 tsp baking soda
- 100g butter
- 1/3 cup whiskey
- 3/4 cup hot water
- 1/2 cup (40g) cocoa powder
- 1 tsp coffee powder
- 1/2 cup (60g) brown sugar
- 1/4 cup (50g) white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- Grease and line a 9 inch loaf tin. Pre-heat the oven to 175C
- In a saucepan, mix the hot water, cocoa powder, whiskey, sugars, coffee powder and butter. On a medium flame, let the butter melt
- Take the pan off the heat and let the mixture cool to room temperature
- In a small bowl, mix the flour, salt, baking soda, clove powder
- Transfer the mix to a large bowl and add the eggs one by one, whisking well after each addition. Mix in the vanilla
- Fold in the flour mix to the wet batter and combine gently
- Fold in the chocolate chips
- Transfer to the lined pan and bake at 175C for 45-50 mins till a tester comes out clean
- Let it cool and then slice. You can also add a chocolate ganache on top if you want to amp it up further