Scotch Chocolate Cake
Indulge in the rich decadence of a Scotch Chocolate Cake, a bold twist on a classic dessert that combines velvety chocolate with the smoky sophistication of Scotch whisky. This recipe strikes the perfect balance between moist, tender layers of chocolate cake and a luscious whisky-infused chocolate frosting that melts in your mouth. Featuring pantry staples like unsweetened cocoa powder, baking essentials, and semi-sweet chocolate chips, this showstopping cake gets its unique flavor from the addition of real Scotch whisky in both the batter and frosting. Easy to follow and ready in just over an hour, this dessert is perfect for special celebrations or any occasion that calls for an unforgettable sweet treat. Serve it with a scoop of vanilla ice cream or a dram of your favorite Scotch for an irresistible pairing!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 0.5 cup Scotch whisky
- 1 cup boiling water
- 0.5 cup unsalted butter (for frosting)
- 1 cup semi-sweet chocolate chips (for frosting)
- 2 cups powdered sugar (for frosting)
- 3 tablespoons Scotch whisky (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer until the batter is smooth and well-combined.
Stir in the Scotch whisky to incorporate it evenly into the batter.
Carefully pour in the boiling water. Stir gently until the batter is uniform. The consistency will be thin, which is expected.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
To make the frosting, melt the unsalted butter and semi-sweet chocolate chips together in a double boiler or microwave, stirring until smooth.
In a medium bowl, combine the melted chocolate mixture, powdered sugar, and Scotch whisky. Beat until the frosting is creamy and spreadable. If needed, add a teaspoon of milk at a time to adjust consistency.
Place one cooled cake layer on a serving plate. Spread a layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the entire cake.
Decorate as desired and serve. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 520 mg | 23% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 71.4 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 333 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
