Whisky Fudge Cake

Of all the great whiskey cake recipes, this recipe for Whisky Fudge Cake is one of the best. Any fan of chocolate fudge cake will appreciate this delicious combination of chocolate, whiskey and cream. Perfect for a birthday celebration or if you're in the mood for a decadent dessert!

Cooking Time1 hr

Ingredients

5 cups plain flour
4 teaspoons baking powder
44 ounces plain chocolate, cut in small chunks (1.25 kg)
3 1/3 cups unsalted butter at room temp (750 grams)
5 cups caster sugar
16 eggs, separated
1 1/4 cup whisky, slightly warmed
4 teaspoons vanilla extract
icing sugar
clotted cream

Instructions

Preheat the oven to 350 degrees F (180 degrees C).
Line two 8 inch (20 cm) sprinform pans with baking paper, then butter and flour the paper.
Sift together the flour and baking powder.
Melt the chocolate in a bowl over simmering water and set aside in a warm place.
Beat the butter until white and creamy, then gradually add 4 cups of the caster sugar and continue beating until the mixture is fluffy.
Beat in the egg yolks one at a time, then add the whisky and vanilla.
Stir in the melted chocolate, then fold in half of the sifted flour, mix well, then fold in the remaining flour.
Beat the eggwhites until soft peaks form, then gradually add the remaining cup of sugar and beat until the mixture is shiny and forms stiff peaks.
Stir in a little of the chocolate mixture, then fold in the remainder.
Pour the mixture into the springform pans and bake in the oven for 1 hour.
Remove from the oven, turn the cakes out immediately onto a cake rack and set aside to cool.
To serve: cut the cakes into wedges and place on each serving plate. Serve with clotted cream.