Chocolate Whisky Cake

Thick, moist, chocolatey, and baked to perfection….or at least that’s what my taste testers told me (I made the cake with gluten, so unfortunately, I could not try it, so I had to rely on my trusty flat mates to give me the verdict…and luckily it got raving reviews!) I was going to keep this recipe to myself, but since some people asked so nicely, I decided to share 🙂 I’d love to hear what you guys think if you end up making it!


  • 170g unsalted butter
  • 85 grams unsweetened cocoa powder (I used Bioglan)
  • 375 ml coffee (cooled to room temperature)
  • 175g Irish whisky (I used Jameson)
  • 200g caster sugar 
  • 150g brown sugar 
  • 240f all-purpose flour 
  • 1.5 tsp baking soda 
  • Pinch of salt
  • 0.5 tbsp all spice
  • 1.5 tsp cinnamon
  • 4 cloves
  • 3 large eggs
  • 2tbsp vanilla extract
  • 175 g 56% baking chocolate (chopped into shards)
  1. On the hob on low heat, mix unsalted butter, coffee, whisky and cocoa powder until the butter is fully melted
  2. Add in brown sugar and caster sugar slowly, and continue mixing until fully dissolved and mixed
  3. Leave mix to the side to cool while preparing other elements
  4. Preheat oven to 160 degrees
  5. Mix together flour, baking soda, salt, all-spice, cinnamon and cloves in a separate bowl
  6. In another bowl, whisk eggs and vanilla
  7. Once the chocolate, whisky mix is cooled, slowly sieve in flour mix
  8. Next, whisk in egg mix until everything is thoroughly mixed
  9. Grease two cake pans, and separate the mix evenly into both
  10. Bake for 50-55 minutes in the oven (it is a very moist cake, so the toothpick test will not work, as it will still come out sticky….keep it that way 😉 ).
  11. Top with extra chocolate shards, cocoa powder, dissected coconut, etc.
  12. Enjoy 🙂

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