A few weeks ago Dear Husband was gifted a bottle of Johnnie Walker Platinum Label 18 year old Blended Scotch Whiskey. Dear Husband saved the first sip to make a toast to his dad on the day which marked 15 years of living without him.
It was not a sad moment, this straight up on the rocks (three to be exact) evening whiskey, which is probably why it got me to thinking about cake. In particular about this Whiskey Fudge Cake I used to bake in the pastry kitchen of the Lanzerac Hotel.
Now don’t be daft – I didn’t use Dear Husband’s 18 year old whiskey to make this cake; that would be completely insane.
Actually though, I did. He is still in recovery.
I was all: ‘But they say if it’s not good enough to drink it is not good enough to
cook bake with.’ And then he was all like: ‘THEY WERE TALKING ABOUT WINE!’ So then I was all like: ‘But it is just a worldly thing with no real value’ and then he was all like: ‘BWAHAHAHAHAHAHA’ which I think meant he was totally okay with it. Marry well girls – it is very important.
I am sort of hoping that Dear Husband won’t read beyond this point because I feel compelled to add that between the whiskey I used and the chocolate that this recipe requires, I think I may have just made the most expensive fudge cake in the history of the world.
It is however completely worth it because this Whiskey Fudge Cake is a cake lover’s dream. The flavour of the whiskey smoothly permeates each and every mouthful, and it will win you over from the very first bite. Unlike whiskey, for those sweet in tooth, this cake is not an acquired taste.
Best of all this cake lasts really well. Last night Dear Husband had another slice (fifth day) and declared it still fabulous. He is still all emotionally attached to the cake so I had some just to check – and he was right, still perfecto!
What we have learned today friend is this; the adage ‘use the best ingredients to cook with’ carries with it an awful lot of weight but it is also apparently open for interpretation. We have also learned this single tip worth taking – use the cheap whiskey for cakes.
Nothing left to say then except cheers (with the expensive stuff) to my dad, Dear Husband and all the other amazing dads out there – Happy Father’s Day weekend.
- 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
- 200 g dark chocolate
- 200 g cream
- Beat the egg whites until soft peaks form and set aside.
- Melt the chocolate over in bowl over simmering water and set aside.
- Sift together the flour, baking powder and cocoa powder and set aside.
- Beat the butter and the sugar until pale and creamy.
- Beat in the egg yolks one at a time.
- Add the whiskey.
- Stir in the melted chocolate.
- Fold in the flour mixture.
- Fold in the egg whites.
- Pour the batter into two loose bottomed cake pans which have been lined with paper and sprayed with non-stick spray.
- 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.
- Remove from the oven and place on cake cooling racks until completely cooled.
- While the cake is cooling prepare the chocolate ganache.
- 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.
- 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.
- 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.