Scottish Chocolate Whisky Cake

Ingredients

In this Scottish adaptation, the traditional Italian Torta Barozzi is transformed into a Scottish Chocolate Whisky Cake. The original recipe's espresso is replaced with a generous splash of Scottish whisky, infusing the cake with a distinct smoky flavor. Additionally, the ganache topping is enriched with a touch of whisky, adding an extra layer of complexity to the dessert. We alse have the original recipe for Torta Barozzi, so you can check it out.

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 50g (½ cup) unsweetened cocoa powder 50g (½ cup) unsweetened cocoa powder
• 1 teaspoon baking powder 1 teaspoon baking powder
• ¼ teaspoon salt ¼ teaspoon salt
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 150ml (⅔ cup) Scottish whisky 150ml (⅔ cup) Scottish whisky
• 150g (5.3 oz) dark chocolate, melted 150g (5.3 oz) dark chocolate, melted
• 150ml (⅔ cup) heavy cream 150ml (⅔ cup) heavy cream
• 2 tablespoons Scottish whisky (for ganache) 2 tablespoons Scottish whisky (for ganache)
• Optional: powdered sugar, for dusting Optional: powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, until well incorporated.
5. 5.
   Gradually add the whisky to the butter mixture, mixing well after each addition.
6. 6.
   Fold in the melted dark chocolate until the batter is smooth and uniform.
7. 7.
   Gently fold in the dry ingredients until just combined, being careful not to overmix.
8. 8.
   Pour the batter into the prepared cake pan and smooth the top.
9. 9.
   Bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. 10.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. 11.
    In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and stir in the whisky.
12. 12.
    Pour the hot cream mixture over the melted chocolate and whisk until smooth and glossy.
13. 13.
    Let the ganache cool for a few minutes, then pour it over the cooled cake, allowing it to drip down the sides.
14. 14.
    Optional: Dust the cake with powdered sugar for an elegant finishing touch.
15. 15.
    Serve slices of the Scottish Chocolate Whisky Cake and enjoy!

Treat your ingredients with care...

• Whisky — Choose a good quality Scottish whisky with a smoky flavor profile to enhance the cake's taste. If you prefer a milder whisky flavor, reduce the amount used in the recipe.

Tips & Tricks

• For an extra indulgent touch, serve the Scottish Chocolate Whisky Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
• If you prefer a non-alcoholic version, you can substitute the whisky with an equal amount of strong black coffee.
• To enhance the chocolate flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
• Allow the cake to cool completely before pouring the ganache to ensure a smooth and even finish.
• Store any leftover cake in an airtight container at room temperature for up to 3 days.

Serving advice

Serve slices of the Scottish Chocolate Whisky Cake on dessert plates, accompanied by a hot cup of Scottish tea or coffee.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar and garnish with a few chocolate shavings or cocoa powder.