Chocolate whiskey cake

Chocolate whiskey cake

100g Mortimer Chocolate Powder

½ packet boudoir sponge fingers

100g butter

100g caster sugar

3 eggs

2 tablespoons whisky

Grease and line an 18cm (7”) loose bottomed cake tin. Line the outside of the tin with sponge fingers cut in half and sandwiched together with softened butter.

Melt 25g of butter in a saucepan over a gentle heat. Add the chocolate powder and stir until melted and glossy. Remove from the heat.

In a mixing bowl cream together the remaining 75g of butter and sugar. Separate the eggs and beat the egg yolks into the butter and sugar mixture. Stir in the melted chocolate and whisky.

In a large clean bowl whisk the egg whites until they form soft peaks. Stir in a tablespoon of the egg white to loosen the cake mixture, then fold in the rest.

Pour into the prepared tin and chill in the fridge for at least 4 hours.

Serve with whipped cream.

This is really a mousse cake.  

Very chocolatey with a good hint of whisky. Just right for a special dessert.

This recipe is brought to you by Mortimer Chocolate Company

Main ingredients
Chocolate, Alcohol, Sugar

Recipe Type
Cakes & Baking, Dessert, Entertaining, Cake Stall

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.