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Dark chocolate whisky cake

Make your next grown-up dinner party a hit with this dark chocolate whisky cake. And the best part? It's best enjoyed a day or so after you make it, so it's the perfect pud to prep ahead of time.

If ever there was a cake that was designed to impress, it’s this one. It’s elegant, decadent and delicious with a squidgy, sumptuous texture quite unlike any other cake – probably due to the generous volume of whisky.

It comes to us courtesy of private chef, cookery tutor, food blogger and Epsom supper club host Laura Scott, who suggests a healthy dollop and whipped cream and a handful of fresh raspberries on the side.

Dark chocolate whisky cake


  • 150 g dark chocolate
  • 225 g unsalted butter softened
  • 225 g light brown sugar
  • 4 medium eggs separated
  • 200 g ground almonds
  • 1 tsp baking powder
  • 100 ml whiskey
  • Cocoa powder for decoration
  • Whisky truffles for decoration


Pre-heat the oven to 170 degrees C, then grease and line a 20cm cake tin with baking parchment.

Melt the chocolate (broken into small pieces) over a pan of simmering water, allow to cool slightly.

Cream the butter and sugar together in a food mixer until pale in colour. Add in the egg yolks, one at a time and continue whisking the cake batter.

Next, fold in the whisky followed by the melted chocolate. Add in the ground almonds and baking powder, stirring well to combine.

Whisk up the egg whites (to soft peaks) then fold them into the cake mixture in two batches. Put the cake mix into the lined baking tin and bake for between 65-70 minutes.

Once the cake is completely cool, dust with cocoa powder and garnish with whisky truffles.

This cake is best served with lightly whipped cream and fresh raspberries. It keeps well in an airtight container and is even better after a day or two when the whisky flavour develops and keeps the cake fudgy in texture.

Find more ideas here

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