Whiskey Fudge Cake
Cook time: 
Total time: 
Serves: 12
Whiskey Fudge Cake
Fudge cake
  • 6 eggs, seperated
  • 250 g dark chocolate
  • 375 ml (1½ C) flour
  • 10 ml (2 t) baking powder
  • 80 ml (⅓ C) cocoa powder
  • 250 g butter
  • 375 ml (1½ C) sugar
  • 190 ml (¾ C) whiskey
Chocolate Ganache
  • 200 g dark chocolate
  • 200 g cream
  1. Beat the egg whites until soft peaks form and set aside.
  2. Melt the chocolate over in bowl over simmering water and set aside.
  3. Sift together the flour, baking powder and cocoa powder and set aside.
  4. Beat the butter and the sugar until pale and creamy.
  5. Beat in the egg yolks one at a time.
  6. Add the whiskey.
  7. Stir in the melted chocolate.
  8. Fold in the flour mixture.
  9. Fold in the egg whites.
  10. Pour the batter into two loose bottomed cake pans which have been lined with paper and sprayed with non-stick spray.
  11. Bake in the oven preheated to 180˚C for one hour or until a skewer inserted into the center of the cake comes out clean.
  12. Remove from the oven and place on cake cooling racks until completely cooled.
  13. While the cake is cooling prepare the chocolate ganache.
  14. Place the cream into a small saucepan and bring to the boil. Break the chocolate into pieces and place them in a heat resistant bowl.
  15. Pour the hot cream over the chocolate. Do not stir but leave to stand for 2 minutes. Whisk the chocolate and the cream together until well blended.
  16. Let the ganache stand at room temperature and whisk it every 10 minutes or so until it thickens. Once the ganache is thick enough to hold its shape but yet is still workable, use the back of a spoon to glaze the middle and the top of the cake with the ganache.
Recipe by Pomegranate Days at http://www.pomegranatedays.co.za/whiskey-fudge-cake/