dark chocolate whiskey cake
Dark Chocolate Whiskey Cake (GF) for Valentine’s Day
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
A chocolate and whiskey lovers cake that makes the ultimate Valentine's Day dessert.
Course: Cakes, Dessert, Gluten free, Tea Time
Cuisine: British
Keyword: dark chocolate whiskey cake
Servings: 12
Author: Laura Scott
  • 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
  • Whiskey truffles for decoration
  1. Pre heat the oven to 170 degrees
  2. Grease and line a 20cm cake tin with baking parchment
  3. Melt the chocolate (broken into small pieces) over a pan of simmering water, allow to cool slightly
  4. Cream the butter and sugar together in a food mixer until pale in colour
  5. Add in the egg yolks, one at a time and continue whisking the cake batter
  6. Next, fold in the whiskey followed by the melted chocolate
  7. Add in the ground almonds and baking powder, stirring well to combine
  8. Whisk up the egg whites (to soft peaks) then fold them into the cake mixture in two batches
  9. Put the cake mix into the lined baking tin and bake for between 65-70 minutes
  10. Once the cake is completely cool, dust with cocoa powder and garnish with whiskey truffles
Recipe Notes

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 whiskey flavour develops and keeps the cake fudgy in texture.