Laphroiag chocolate Whisky cake
Celebrate this Mother’s Day with Laphroiag and make this decadent Laphroiag chocolate Whisky cake.
TOTAL TIME 1 hour 25 minutes | SERVES 6-8
INGREDIENTS
- 170 g unsalted butter, cut pieces
- 85 g unsweetened cocoa powder
- 1½ cups brewed strong coffee
- ½ cup Laphroaig whisky
- 200 g granulated sugar
- 156 g light brown sugar
- 240 g all-purpose flour
- 8 g baking soda
- 3 g fine sea salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground cloves
- 3 large eggs
- 2 tsp vanilla essence
- 1 cup mini semisweet chocolate chips
- Powdered sugar, for serving
METHOD
HEAT oven to 180ºC. Butter a 25cm springform pan. Dust with 2 tablespoons cocoa powder.
IN A MEDIUM pot over low heat, warm coffee, Laphroaig whisky, butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
IN A BOWL, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
POUR batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the centre emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, or ice with dark chocolate icing.
Laphroiag chocolate Whiskey cake
Ingredients
- 170 g unsalted butter, cut pieces
- 85 g unsweetened cocoa powder
- 1½ cups brewed strong coffee
- ½ cup Laphroaig whiskey
- 200 g granulated sugar
- 156 g light brown sugar
- 240 g all-purpose flour
- 8 g baking soda
- 3 g fine sea salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground cloves
- 3 large eggs
- 2 tsp vanilla essence
- 1 cup mini semisweet chocolate chips
- Powdered sugar, for serving
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Mother’s Day recipes to spoil the special women in your life
